Description
A delicious dessert that combines rich chocolate and sweet salted caramel, perfect for celebrations and cozy nights in.
Ingredients
Scale
- 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)
Instructions
- 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, then 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!
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cake, dessert, chocolate, salted caramel, birthday, celebrations