Salted Caramel Chocolate Cake Recipe

A perfect marriage of rich chocolate and sweet, savory salted caramel makes the Salted Caramel Chocolate Cake one of the most indulgent and luxurious desserts around. This cake is a true celebration of flavor – a moist, tender chocolate cake enveloped in luscious salted caramel frosting, topped with a drizzling of homemade salted caramel sauce for the ultimate indulgence.

Whether you’re celebrating a special occasion or simply treating yourself to something extraordinary, this cake is sure to impress. In this recipe, we will delve deep into each step of the process, share tips for success, explore variations, and provide insight into the finer details that make this cake a showstopper.

Preparation Instructions:

Step 1: Preparing the Chocolate Cake

1. Preheat the oven: Set the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal later.

2. Mix the dry ingredients: In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. This ensures that the dry ingredients are evenly distributed and that the cocoa powder doesn’t clump.

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3. Add the wet ingredients: To the dry ingredients, add eggs, milk, vegetable oil, and vanilla extract. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until smooth and fully combined. The batter will be quite thin, but that’s okay—it’ll result in a moist cake.

4. Incorporate the boiling water: Gradually add the boiling water to the batter, mixing just until combined. The batter will be thin, but don’t worry, this helps create a rich, moist texture.

5. Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer them to wire racks to cool completely.

Step 2: Making the Salted Caramel Sauce

1. Melt the sugar: In a medium saucepan, heat the sugar over medium heat. Stir constantly with a wooden spoon or heat-resistant spatula until the sugar starts to melt and turns golden brown. This can take about 10 minutes, so be patient and avoid turning up the heat too high.

2. Add butter and cream: Once the sugar has completely melted and turned a golden amber color, carefully add the butter. Be cautious, as it will bubble up. Stir until the butter is melted and fully incorporated. Then, slowly add the heavy cream, continuing to stir until smooth.

3. Add vanilla and salt: Once the sauce is smooth, stir in the vanilla extract and sea salt. Continue to cook for an additional 1-2 minutes to thicken slightly. Remove from heat and set aside to cool.

4. Cool the caramel sauce: Let the salted caramel sauce cool completely before using it for the frosting or drizzling over the cake. If it’s too thin, it can be refrigerated for a short while to thicken up.

Step 3: Preparing the Salted Caramel Frosting

1. Cream the butter: In a mixing bowl, beat the butter on medium speed until soft and creamy, about 1-2 minutes.

2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is incorporated.

3. Incorporate salted caramel sauce: Add 1/4 cup of the cooled salted caramel sauce to the frosting, along with vanilla extract. Continue to beat the frosting until it becomes light and fluffy, about 3 minutes.

4. Adjust consistency: If the frosting is too thick, add 1-2 tablespoons of milk at a time to achieve the desired spreading consistency. The frosting should be smooth, spreadable, and slightly firm.

Step 4: Assembling the Cake

1. Level the cakes: If the tops of your cakes have domed, use a serrated knife to level them so they stack evenly.

2. Frost the cake: Place one layer of the chocolate cake onto a cake stand or serving platter. Spread a layer of salted caramel frosting evenly over the top. If desired, drizzle a little more salted caramel sauce on top of the frosting for extra flavor.

3. Add the second layer: Place the second cake layer on top of the frosting and gently press down to ensure it sticks. Spread the remaining frosting over the top and sides of the cake, smoothing it with an offset spatula.

4. Drizzle with salted caramel: Drizzle the salted caramel sauce generously over the top of the frosted cake, allowing it to drip down the sides. The contrast between the rich frosting and the glossy caramel makes for a visually stunning dessert.

5. Garnish (optional): For a decorative touch, sprinkle a few more flakes of sea salt over the top of the cake, or garnish with chocolate shavings, crushed nuts, or a few extra caramel shards.

Step 5: Serving and Enjoying

Allow the cake to set for about 15 minutes to ensure the frosting and caramel hold their shape before serving. Slice the cake into generous portions and serve with a glass of cold milk or a hot cup of coffee for the ultimate treat.

Tips for Success:

1. Properly prepare your pans: Grease and flour your cake pans properly to prevent sticking. You can also line the pans with parchment paper for extra assurance.

2. Be patient with the caramel: Caramelizing sugar requires attention and patience. Avoid cranking up the heat too high, as it can burn quickly.

3. Use room temperature ingredients: Allow your eggs, milk, and butter to come to room temperature before using them. This helps achieve a smoother, more evenly mixed batter and frosting.

4. Don’t rush the cooling process: Let the cakes cool completely before frosting them to avoid the frosting melting. This also gives the salted caramel sauce time to thicken properly.

Variations on Salted Caramel Chocolate Cake:

1. Add a Layer of Ganache: For extra decadence, add a layer of chocolate ganache between the layers of cake. This can be made by heating cream and pouring it over chopped chocolate until smooth.

2. Caramelized Banana Layer: Add a caramelized banana layer between the cake layers for a delicious, fruity contrast to the rich chocolate and caramel flavors.

3. Coffee Infused Cake: For a mocha-inspired cake, add a teaspoon of espresso powder or strong brewed coffee to the cake batter. The coffee will enhance the chocolate flavor and complement the caramel.

4. Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum.

Conclusion:

This Salted Caramel Chocolate Cake combines indulgent layers of moist chocolate cake with rich salted caramel frosting and a sweet-and-salty caramel drizzle. It’s a showstopper of a dessert that will win over anyone with a sweet tooth. From its deep chocolate flavor to the luxurious salted caramel, every bite offers the perfect balance of sweetness and savory, making it an ideal treat for any occasion.

By following the steps and tips outlined above, you can create a cake that’s not only visually stunning but also packed with incredible flavor. Whether you’re preparing this cake for a special celebration or just because you’re in the mood for something extraordinary, the salted caramel chocolate cake is sure to delight.

Enjoy the decadent indulgence of this classic cake, and share it with family and friends for a moment of pure bliss!

Yield: 8-10

Salted Caramel Chocolate Cake Recipe

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A perfect marriage of rich chocolate and sweet, savory salted caramel makes the Salted Caramel Chocolate Cake one of the most indulgent and luxurious desserts around. This cake is a true celebration of flavor – a moist, tender chocolate cake enveloped in luscious salted caramel frosting, topped with a drizzling of homemade salted caramel sauce for the ultimate indulgence.

Prep Time 30 minutes

Cook Time 30 minutes

Ingredients

• For the cake:
• 1 3/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water (or hot coffee for an enhanced flavor)
• For the salted caramel sauce:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt (adjust to taste)
• For the chocolate ganache:
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• For the frosting:
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons heavy cream
• 2 tablespoons salted caramel sauce (from the one you make)
• 1/4 teaspoon vanilla extract

Instructions

For the cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Carefully add the boiling water (or coffee) and stir until the batter is well combined. The batter will be thin, but that’s okay.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the salted caramel sauce:

1. In a medium saucepan over medium heat, add the sugar and cook until it melts into a golden-brown caramel (about 5-7 minutes), stirring occasionally.
2. Carefully add the butter, and whisk until fully incorporated.
3. Slowly pour in the heavy cream while whisking constantly. Be careful as the mixture will bubble up.
4. Stir in the sea salt, then remove from heat and let cool to room temperature. It will thicken as it cools.

For the chocolate ganache:

1. Heat the heavy cream in a saucepan over medium heat until it starts to simmer.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Set aside to cool.

For the frosting:

1. Beat the butter in a stand mixer or with a hand mixer until light and fluffy (about 2-3 minutes).
2. Gradually add the powdered sugar and beat until fully incorporated.
3. Add the heavy cream, salted caramel sauce, and vanilla extract. Beat until smooth and fluffy.

Assembling the cake:

1. Once the cakes have completely cooled, place one layer on a serving plate or cake stand.
2. Spread a layer of frosting over the top of the first cake layer.
3. Drizzle some salted caramel sauce over the frosting.
4. Place the second layer of cake on top and repeat the process with the frosting and salted caramel.
5. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
6. Garnish with a sprinkle of sea salt or some extra caramel drizzle if desired.

Notes

• For a richer cake, use hot coffee instead of boiling water in the cake batter. It enhances the chocolate flavor.
• You can make the salted caramel sauce ahead of time and store it in the fridge for up to a week. Just reheat before using.
• This cake can be made as a single layer by halving the ingredients, or even as cupcakes—just adjust the baking time to 18-20 minutes.
• If you prefer a fudge-like texture, reduce the amount of boiling water slightly and bake the cake for a little less time.