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Salted Caramel Chocolate Cake
Created by: Howcan Team
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot water
- For the caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
- For the salted caramel frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 cup salted caramel sauce (from above)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together 2 cups of flour, 1 3/4 cups of sugar, 3/4 cup of cocoa powder, 2 teaspoons of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of buttermilk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until well combined.
- Stir in 1 cup of hot water, the batter will be thin. Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the caramel sauce, heat 1 cup of sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once the sugar is completely melted, add the butter. 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 slightly before using.
- To make the salted caramel frosting, beat 1 cup of softened butter on medium speed with an electric mixer until creamy. Gradually add 2 cups of powdered sugar and beat until smooth. Add 1/2 cup of salted caramel sauce, 1 teaspoon of vanilla extract, and 1/2 teaspoon of sea salt. Beat until light and fluffy.
- To assemble the cake, place one cake layer on a serving plate. Spread a layer of salted caramel sauce on top, then place the second cake layer on top. Frost the top and sides of the cake with the salted caramel frosting. Drizzle with additional salted caramel sauce if desired.
- Refrigerate the cake for at least 30 minutes before serving to allow the caramel sauce and frosting to set. Enjoy!
The Salted Caramel Chocolate Cake with a luscious layer of caramel sauce inside is a decadent dessert that has captured the hearts of dessert lovers worldwide. This indulgent creation combines the rich flavors of chocolate and caramel, elevated with a hint of salt for a perfect balance of sweetness and savory. Originating from the creative minds of pastry chefs in upscale bakeries and restaurants, this cake has become a beloved treat for special occasions and celebrations. The best versions of this delectable cake can be found in renowned patisseries in cosmopolitan cities, where skilled pastry chefs meticulously craft each layer to achieve the perfect texture and flavor. The key to mastering this dessert lies in the quality of chocolate, the finesse of the caramel sauce, and the precise balance of salt to enhance the overall taste. For those seeking an alternative method, some bakers incorporate a unique twist by infusing the caramel sauce with a touch of bourbon or espresso, adding depth to the flavor profile. Whether enjoyed at a high-end restaurant or homemade with love, the Salted Caramel Chocolate Cake with a layer of caramel sauce inside is a true delight for the senses.
65 min
12
380 calories
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