Description
A rich and indulgent Salted Caramel Chocolate Cake that combines the deep flavors of chocolate with a sweet and salty caramel sauce.
Ingredients
- 2 cups all-purpose flour
- 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
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- 1/2 cup heavy cream (for caramel sauce)
- 1 teaspoon sea salt (for caramel sauce)
- 1 cup unsalted butter, softened (for frosting)
- 3 1/2 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
- 1/4 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until well combined. The batter will be thin.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
- For the salted caramel sauce, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts and turns a golden brown color.
- Remove from heat and carefully add the butter, stirring until melted. Slowly pour in the heavy cream while stirring. Add the sea salt and mix well. Let cool slightly.
- For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Add the heavy cream and vanilla extract, then beat on high speed for 3 minutes until fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then drizzle with salted caramel sauce.
- Place the second cake layer on top and frost the top and sides of the cake. Drizzle more salted caramel sauce over the top before serving.
Notes
- To enhance the flavor, consider adding a teaspoon of espresso powder to the cake batter for a mocha twist.
- For a decorative touch, sprinkle extra sea salt on top of the caramel drizzle before serving.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg