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Salted Caramel Chocolate Cake with Caramel Drizzle
Created by: Howcan Team
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
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1 cup heavy cream
- 1 teaspoon sea salt flakes
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 2 cups of flour, 1 3/4 cups of granulated sugar, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in 1 cup of boiling water. The batter will be thin, but that's okay.
- Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 2 cups of packed brown sugar and cook for 2 minutes, stirring constantly. Add 1 cup of heavy cream and bring to a boil. Remove from heat and stir in 1 teaspoon of sea salt flakes. Let the caramel sauce cool for 15 minutes.
- Place one cake layer on a serving plate. Spread a layer of caramel sauce on top. Place the second cake layer on top and drizzle with more caramel sauce. Serve and enjoy!
The Salted Caramel Chocolate Cake with a drizzle of caramel sauce has become a beloved dessert worldwide. This decadent treat features layers of moist chocolate cake, luscious salted caramel filling, and a rich chocolate ganache. The addition of a caramel drizzle takes this dessert to the next level, adding a perfect balance of sweetness and saltiness. Renowned pastry chefs like Christina Tosi and Dominique Ansel have put their own spin on this indulgent cake, making it a staple in their renowned bakeries. For the best version of this dessert, head to Paris for a taste of the exquisite creation at Ladurée or indulge in the famous alternative method of making this cake by adding a hint of espresso to the chocolate batter for an extra depth of flavor.
70 min
12
380 calories
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