Description
A delightful three-layer cake combining rich chocolate and sweet, buttery salted caramel, perfect for any occasion.
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 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
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 them to wire racks to cool completely.
- In a saucepan, combine the granulated sugar and water over medium-high heat and stir until the sugar dissolves, letting it boil without stirring until it turns a deep amber color.
- Remove the pan from heat and carefully whisk in the heavy cream.
- Stir in the unsalted butter and sea salt until the caramel is smooth and velvety. Let it cool slightly.
- 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 and stir until the chocolate is completely melted.
- Layer the cakes with salted caramel sauce and frost with chocolate ganache. Sprinkle sea salt on top for garnish.
Notes
Use room temperature ingredients for better mixing. Be careful when making the caramel as it can get very hot. Allow the cakes to cool completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cake, chocolate, caramel, dessert, baking