Chocolate Caramel Salted Cake Recipe
A Chocolate Caramel Salted Cake features rich chocolate cake layers, a smooth caramel filling, and a hint of sea salt. The cake is topped with decadent ganache and sprinkled with more salt, balancing sweetness and savory flavors for a perfect dessert.
Equipment
- 9-inch round cake pans (2),
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Saucepan
- Measuring cups and spoons
- Cooling rack
- parchment paper,
- Toothpick or cake tester
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 ⅔ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3 large eggs
- 1 ⅓ cups whole milk
- ⅔ cup vegetable oil
- 2 ⅓ teaspoons vanilla extract
- 1 ⅓ cups boiling water
- 1 ⅓ cups granulated sugar for the filling
- ⅓ cup full-fat sour cream room temperature
- ⅓ cup whole milk room temperature
- ⅓ cup semi-sweet chocolate or chocolate chips chopped
For the Caramel Sauce:
- 1 ⅓ cups granulated sugar
- 8 tablespoons unsalted butter
- ⅔ cup heavy cream
- 1 ⅓ teaspoons sea salt
For the Chocolate Frosting:
- 2 ⅔ cups unsalted butter 10 ⅔ ounces, VERY soft
- 6 cups confectioners’ sugar sifted
- 1 cup unsweetened cocoa powder sifted
- 1 ⅓ teaspoons vanilla extract
- ⅔ teaspoon salt
- 4 tablespoons heavy cream more if needed
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
Add Wet Ingredients:
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
Add Boiling Water:
- Carefully stir in the boiling water (the batter will be thin). Mix until well combined.
Bake the Cakes:
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Prepare the Caramel Sauce:
- In a saucepan over medium heat, melt the sugar until it turns a golden brown, stirring constantly. Remove from heat and stir in the butter until melted, then slowly whisk in the heavy cream and sea salt. Let cool slightly.
Make the Filling:
- In a medium bowl, mix the sugar, sour cream, whole milk, and chopped chocolate until smooth.
Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar and cocoa powder, mixing until smooth. Add the vanilla, salt, and heavy cream, beating until the frosting is light and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of the chocolate filling on top, drizzle with caramel sauce, and add the second layer of cake. Frost the top and sides with the chocolate frosting. Drizzle additional caramel on top, sprinkle with sea salt, and serve!
Notes
This cake keeps well in the refrigerator for up to three days. Just be sure to cover it to maintain its moisture.
You can also make the caramel sauce in advance; it stores well in the fridge and can be reheated before using.