Salted Caramel Chocolate Cake is a delicious dessert that combines rich chocolate and sweet salted caramel. It’s a perfect treat for birthdays, celebrations, or just a cozy night in. With its layered chocolate cake, oozing caramel, and smooth chocolate ganache, every bite is a delightful experience you won’t forget.

Why Make This Recipe

This recipe is a must-try for chocolate lovers. The combination of flavors in this cake is simply irresistible. Salted caramel adds a unique twist to the classic chocolate cake, making it stand out. Plus, the satisfaction of baking at home and impressing friends and family makes it even better. It’s a fun and rewarding project that results in a stunning dessert that tastes as good 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
1 cup granulated sugar (for caramel sauce)
1/4 cup water (for caramel sauce)
1/2 cup heavy cream (for caramel sauce)
4 tablespoons unsalted butter (for caramel sauce)
1/2 teaspoon sea salt (for caramel sauce)
8 ounces semisweet or bittersweet chocolate, chopped (for ganache)
1 cup heavy cream (for ganache)
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.
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.
To make the salted caramel sauce, combine the granulated sugar and water in a saucepan over medium-high heat.
Stir until the sugar dissolves, then let it boil without stirring until it turns a deep amber color.
Remove from heat and carefully whisk in the heavy cream (it will bubble).
Stir in the unsalted butter and sea salt until smooth.
To make the chocolate ganache, place the chopped chocolate in a heatproof bowl.
Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate. Let it sit for a minute.
Stir until chocolate is melted and ganache is smooth.
Place one cooled cake layer on a serving plate, drizzle with salted caramel.
Add the second cake layer on top and repeat with more caramel.
Place the third layer on top and frost the cake with ganache.
Use a spatula to smooth the frosting.
Sprinkle sea salt on top for garnish. Enjoy!

How to Serve Salted Caramel Chocolate Cake

To serve this cake, slice it into generous pieces and place them on dessert plates. You can add an extra drizzle of salted caramel on top for added flavor. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

How to Store Salted Caramel Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving for the best taste.

Tips to Make Salted Caramel Chocolate Cake

Make sure all your ingredients are at room temperature for better mixing.
Be careful when making the caramel sauce; it gets very hot.
To avoid sinking, make sure to mix the batter just until combined.
Feel free to adjust the amount of sea salt on top based on your preference.

Variation

You can try using different types of chocolate for the ganache, like white chocolate or milk chocolate, for a sweeter taste. You could also add nuts, such as pecans or walnuts, between the layers for added crunch.

FAQs

1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap each layer in plastic wrap and store them in the fridge. Frost them just before serving.

2. What can I do if my caramel hardens?
If your caramel hardens, you can heat it gently on the stove, adding a splash of cream or water to help it return to a pourable consistency.

3. Can I freeze the Salted Caramel Chocolate Cake?
Absolutely! You can freeze the un-frosted cake layers for up to 3 months. Just make sure to wrap them well to prevent freezer burn. Frost it after thawing.