Salted Caramel Chocolate Cake
An elevated dessert that perfectly balances rich chocolate flavors and the sweet-salty notes of caramel, creating a luscious cake that impresses at any occasion.
Servings: 12 servings
Calories: 400kcal
Ingredients
Cake Ingredients
- 2 cups all-purpose flour The base for a wonderfully airy structure.
- 2 cups granulated sugar Sweetness that complements the chocolate.
- 3/4 cup unsweetened cocoa powder Richness that deepens the chocolate flavor.
- 2 teaspoons baking powder For a fluffy rise.
- 1 1/2 teaspoons baking soda Helps the cake rise even higher.
- 1 teaspoon salt Enhances all the flavors.
- 1 cup buttermilk Adds moisture and tenderness to the cake.
- 1/2 cup vegetable oil For richness and moisture.
- 2 large eggs Acts as a binder and adds richness.
- 2 teaspoons vanilla extract For a warm, welcoming flavor.
- 1 cup boiling water Makes the batter surprisingly thin, enhancing moisture and texture.
Salted Caramel Sauce
- 1 cup granulated sugar Essential for creating a rich caramel.
- 6 tablespoons unsalted butter, cubed Adds creaminess to the sauce.
- 1/2 cup heavy cream For a lovely velvety texture.
- 1 teaspoon sea salt Elevates the caramel’s flavor.
Chocolate Ganache
- 1 cup semi-sweet chocolate chips A rich chocolate flavor.
- 1/2 cup heavy cream Essential for a smooth ganache.
Decoration
- to taste sea salt flakes For a beautiful, gourmet touch.
- to taste caramel sauce An irresistible drizzle to top it off.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together thoroughly.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Carefully stir in the boiling water; the batter will be thin.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Sauce
- For the caramel, heat sugar over medium heat in a saucepan. Stir constantly until it melts and turns amber.
- Add the cubed butter and stir until melted. Gradually pour in the heavy cream while stirring until smooth. Mix in the sea salt and let it cool.
Make the Ganache
- In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
Assembling the Cake
- Place one cake layer on a serving plate and generously spread the cooled salted caramel sauce on top.
- Place the second layer on top and cover the entire cake with ganache.
- Drizzle more salted caramel sauce over the top and sprinkle with sea salt flakes.
- Slice and serve to enjoy.
Notes
Use room temperature ingredients for a smoother batter. Monitor the caramel carefully to avoid burning. Experiment with flavors by adding espresso powder to the batter for deeper chocolate flavor.