Description
A delightful dessert featuring rich chocolate cake layered with creamy salted caramel buttercream, perfect for any celebration.
Ingredients
Scale
- 200g butter, room temperature
- 1 1/2 cups caster sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 cup Dutch-processed cocoa
- 1 cup hot water
- 1 1/2 cups milk
- 3 tsp vinegar
- 1 1/2 cups plain cake flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 cup caster sugar (for salted caramel)
- 1 cup brown sugar
- 180g butter (for salted caramel)
- 1 cup heavy cream (for salted caramel)
- 1/2 to 1 tsp salt flakes
- 300g dark chocolate (for ganache)
- 350ml heavy cream (for ganache)
- 375g butter, room temperature (for buttercream)
- 3 cups sifted icing sugar
- 1 1/2 cups salted caramel (for buttercream)
Instructions
- Preheat your oven to 180°C (350°F). Grease, flour, and line two 20cm (8-inch) cake pans.
- In a mixing bowl, beat together the butter, caster sugar, and vanilla until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the cocoa with hot water to create a paste. Add this paste to the butter mixture.
- Combine vinegar with the milk and set this mixture aside.
- Mix the remaining cake ingredients together and then combine everything until just mixed. Pour into prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- To make the salted caramel, combine the caster sugar, brown sugar, and butter in a saucepan. Heat until melted. Slowly stir in the heavy cream and add salt to taste.
- For the ganache, heat the heavy cream and pour it over chopped dark chocolate. Mix until smooth.
- For the buttercream, beat the butter until creamy, then gradually mix in the icing sugar. Add salted caramel to your taste.
- Allow the cakes to cool completely. Layer the cakes with salted caramel buttercream and top with the ganache.
Notes
Serve cake at room temperature, possibly topped with extra salted caramel or chocolate ganache. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Keywords: chocolate cake, dessert, salted caramel, buttercream