Salted Caramel Chocolate Cake
This Salted Caramel Chocolate Cake is a work of art that captivates with the charm of its deep moist chocolate layers. Each layer is infused with the essence of cocoa. Balanced perfectly with the delightful sweetness of brown sugar. Covered in a smooth and creamy salted caramel chocolate frosting that delicately melts in your mouth this cake is beautifully topped with a drizzle of caramel sauce. The touch of flaky sea salt adds a touch of contrast providing a break, from the sweetness and showcasing this dessert as a combination of flavors, textures and indulgence that lingers even after the final bite.
1 Servings
Ingredients
For the chocolate cake:
- 2 c granulated sugar
- 1 c light brown sugar packed
- 2 and 3/4 c all-purpose flour not packed
- 1 and 1/2 c unsweetened cocoa powder sifted
- 3 tsp baking soda
- 1 and 1/2 tsp baking powder
- 1 and 1/4 tsp salt
- 3 large eggs + 2 large egg yolks at room temperature
- 1 and 1/2 c full-fat sour cream
- 1/3 c whole milk
- 3/4 c vegetable oil you may also sub in melted coconut oil
- 2 tbsp. vanilla extract
- 1 and 1/2 c hot water
For the salted caramel chocolate frosting:
- 2 c unsalted butter 4 sticks, 16 oz., VERY soft
- 4 and 1/2 c confectioners' sugar sifted
- 3/4 c unsweetened cocoa powder sifted
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 tbsp heavy cream more if needed
- 2 tbsp salted caramel sauce
Garnish:
- 1 and 1/4 c salted caramel sauce
- Flaky sea salt
Instructions
- To start preheat your oven to 350°F (175°C).
- Next line three cake pans that are 9 inches, in size with parchment paper and grease them using a nonstick spray. Set them aside for now.
- Now let's prepare the cake batter. In a mixing bowl whisk together granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.
- In a bowl combine eggs, egg yolks, cream, milk, oil and vanilla extract. Mix them well.
- Gradually add the wet ingredients to the dry ingredients. Make sure to mix everything until you achieve a smooth batter.
- Divide the batter evenly among the cake pans.
- Place the pans in the oven. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Once baked through completely remove the cakes from their pans after letting them cool for 10 minutes. Transfer them onto a wire rack to cool down completely.
- Now let's move on to making the frosting. Begin by beating softened butter until it becomes smooth and creamy.
- Sift in confectioners' sugar and cocoa powder into the butter mixture. Mix everything well until all ingredients are fully combined.
- Add vanilla extract and a pinch of salt along, with heavy cream, and salted caramel sauce. Beat this mixture until your frosting turns fluffy and light in texture.
- Lastly it's time to assemble your cake! If any of your cake layers have domed tops after cooling down you can trim those off to create layers that will stack neatly when assembled.
- Start by placing the layer of the cake on a cake stand. Spread an amount of frosting over it and then drizzle some caramel sauce on top.
- Repeat this process with the final layer of the cake. Then carefully place the final layer on top. Apply a layer of frosting all around the entire cake.
- Next let the cake chill, in the refrigerator for an hour so that the frosting can set properly.
- Once it's nicely set finish frosting the cake until it looks smooth and delicious. Drizzle any remaining caramel sauce, over the top and sprinkle a pinch of sea salt for a touch of flavor.
- Now you're ready to slice and serve this Salted Caramel Chocolate Cake! If you're not serving it immediately make sure to keep it refrigerated to maintain its freshness. Enjoy!
Notes
Bake your way to gluten-free bliss with this sumptuous Salted Caramel Chocolate Cake. Begin by swapping traditional flour for a gluten-free all-purpose blend—look for one that's designed for a one-to-one substitution to keep things as easy as pie (or cake, in this case). Ensure your cocoa powder is also gluten-free, as cocoa can sometimes be processed with gluten-containing ingredients. As for the caramel, stick with a simple recipe of sugar, cream, and butter, all naturally gluten-free, or choose a pre-made sauce that carries a gluten-free label.