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Salted Caramel Chocolate Cake with Caramel Filling
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 granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 teaspoon sea salt
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 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 into the center comes out clean. Cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- In a small saucepan, heat 1 cup of sugar over medium heat, stirring constantly with a rubber spatula. Sugar will form clumps and eventually melt into a thick, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once the sugar is completely melted, add 6 tablespoons of butter. Be careful as the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of sea salt. Allow to cool for about 15 minutes, then pour into a heatproof jar and let it cool to room temperature.
- To assemble the cake, place one cake layer on a serving plate. Spread a layer of the cooled caramel filling on top. Place the second cake layer on top and spread the remaining caramel filling on top. Sprinkle with additional sea salt if desired.
- Slice and serve. Enjoy!
The Salted Caramel Chocolate Cake with a layer of luscious caramel filling is a decadent dessert that has captured the hearts of dessert lovers worldwide. This indulgent cake is a modern twist on the classic chocolate cake, featuring layers of moist chocolate cake sandwiched between rich, creamy caramel filling, and topped with a generous drizzle of salted caramel sauce. The origins of this delightful creation can be traced back to the innovative pastry chefs who sought to elevate the traditional chocolate cake by infusing it with the irresistible flavors of salted caramel. Today, this delectable cake can be found in upscale bakeries and patisseries, where skilled pastry chefs meticulously craft each layer to perfection. For those seeking the ultimate indulgence, the best version of this cake can be savored in renowned dessert establishments in cosmopolitan cities known for their culinary prowess, such as Paris, New York, and Tokyo. To achieve the perfect balance of flavors in this cake, it is crucial to use high-quality chocolate, velvety caramel, and a touch of sea salt to enhance the sweetness. While the traditional recipe calls for a layer of caramel filling, some innovative chefs have experimented with alternative methods, such as incorporating salted caramel ganache or caramelized nuts for added texture and depth of flavor. Whether enjoyed as a show-stopping dessert at a special occasion or as a delightful treat to satisfy a sweet craving, the Salted Caramel Chocolate Cake with a layer of caramel filling is a true masterpiece that continues to captivate dessert enthusiasts with its irresistible allure.
65 min
12
380 calories
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