Salted Caramel Chocolate Cake

If you’re looking for a dessert that combines rich chocolate flavor with the sweetness of caramel, the Salted Caramel Chocolate Cake is perfect for you. This cake is not only delicious but also impressive, making it a great choice for any occasion. With layers of moist chocolate cake, luscious salted caramel, and creamy chocolate ganache, this treat will satisfy any sweet tooth.

Why Make This Recipe

There’s something special about the combination of chocolate and caramel. The depth of the chocolate cake pairs beautifully with the rich, buttery salted caramel. This recipe is great for birthdays, celebrations, or just to make your day a little sweeter. It’s a cake that is sure to impress family and friends, and the best part is that it’s not as complicated as it looks!

How to Make Salted Caramel Chocolate Cake

Ingredients:

2 cups all-purpose flour
1 3/4 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, at room temperature
1 cup whole milk, at room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot brewed coffee

Salted Caramel Sauce:

1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 teaspoon sea salt

Chocolate Ganache Frosting:

8 ounces semisweet or bittersweet chocolate, chopped
1 cup heavy cream
Sea salt for sprinkling

Directions:

Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and pure vanilla extract to the dry ingredients, mixing until just combined.
Stir in the hot brewed coffee until the batter is smooth (the batter will be thin).
Divide the batter evenly among the prepared cake pans.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a saucepan, combine the granulated sugar and water over medium-high heat.
Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color, swirling the pan occasionally.
Remove the pan from heat and carefully whisk in the heavy cream (it will bubble vigorously).
Stir in the unsalted butter and sea salt until the caramel is smooth and velvety. Let it cool slightly before using.
Place the chopped chocolate in a heatproof bowl.
In a saucepan, heat the heavy cream until it just begins to simmer, then pour over the chopped chocolate. Let it sit for a minute.
Stir until the chocolate is completely melted and the ganache is smooth and glossy.
Place one cooled chocolate cake layer on a serving plate or cake stand. Drizzle a generous amount of the salted caramel sauce over the cake layer.
Add the second cake layer on top and repeat the process with more salted caramel sauce.
Place the third cake layer on top and frost the entire cake with the chocolate ganache.
Use an offset spatula to create swirls or smooth the frosting on the sides and top.
Sprinkle a pinch of sea salt on top for an elegant finish.

How to Serve Salted Caramel Chocolate Cake

Slice the cake into generous pieces and serve it on a plate. The cake is perfect as is, but you can add a scoop of vanilla ice cream for an extra treat. Drizzling more salted caramel over the top right before serving adds a beautiful touch.

How to Store Salted Caramel Chocolate Cake

Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3-4 days. If the cake is frosted, be sure to cover it to prevent the ganache from hardening.

Tips to Make Salted Caramel Chocolate Cake

Ensure all ingredients are at room temperature for the best texture.
Be careful when making the caramel; it can get very hot. Do not stir once it starts boiling.
Let the layers cool completely before frosting, or you may end up with a melty ganache.

Variation

Try adding chopped nuts, like pecans or walnuts, between the layers for an added crunch. You can also use different types of chocolate for the ganache – dark chocolate for a deeper flavor or white chocolate for a sweeter cake.

FAQs

1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them in the fridge. Frosting is best done closer to serving time.

2. What can I use if I don’t have hot coffee?
You can substitute the hot coffee with hot water or hot milk. This helps to keep the batter thin and moist.

3. How can I make the salted caramel sauce ahead of time?
You can prepare the salted caramel sauce in advance and store it in an airtight container in the refrigerator. Just warm it up slightly before using.

Enjoy making and sharing your delicious Salted Caramel Chocolate Cake!