Salted Caramel Chocolate Cake

If you love the combination of rich chocolate and sweet, buttery caramel, then the Salted Caramel Chocolate Cake is perfect for you! This dessert is a delightful three-layer cake that balances the deep flavor of chocolate with a hint of salt in the caramel. It’s the kind of cake that makes any occasion special and is sure to impress your family and friends.

Why Make This Recipe

There are many reasons to make this Salted Caramel Chocolate Cake. First, it’s a crowd-pleaser that satisfies chocolate lovers and caramel fans alike. Second, the process of making the cake and the delicious homemade salted caramel sauce can be a fun and rewarding baking experience. Finally, this cake is visually stunning, making it a perfect centerpiece for birthdays, holidays, or any celebration.

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 salted caramel sauce)
1/4 cup water
1/2 cup heavy cream (for salted caramel sauce)
4 tablespoons unsalted butter
1/2 teaspoon sea salt (for salted 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 (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 them 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 it 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

This cake is best served at room temperature. Slice it into pieces and enjoy with a glass of milk or a cup of coffee. The layers of chocolate, salted caramel, and ganache will surely delight anyone who tastes it.

How to Store Salted Caramel Chocolate Cake

You can keep the Salted Caramel Chocolate Cake covered at room temperature for up to 3 days. If you want to keep it longer, store it in the fridge for up to a week. Just make sure to cover it well to keep it fresh.

Tips to Make Salted Caramel Chocolate Cake

Always use room temperature ingredients for better mixing.
Be careful when making the caramel, as it can get very hot.
Don’t rush the cooling time for the cakes; they need to be completely cool before frosting.
Feel free to add extra sea salt on top for more flavor.

Variation

You can customize this recipe by adding different flavorings to the ganache, like espresso or vanilla. You can also replace the chocolate layers with vanilla cake for a different taste.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake layers in advance and store them in the fridge or freezer. Frost them the day you plan to serve.
What can I use instead of coffee?
You can replace coffee with hot water or milk for a different flavor.
Is there a way to make this recipe easier?
You can use store-bought chocolate cake mix and salted caramel sauce for a quicker version without compromising too much on flavor.