Chocolate Caramel Salted Cake
Chocolate caramel salted cake is a rich, indulgent dessert combining layers of moist chocolate cake, creamy caramel, and a hint of sea salt. The sweet and salty contrast enhances the flavors, while the smooth caramel adds richness. Perfect for special occasions or a decadent treat.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- Saucepan
- Whisk
- Toothpick (for testing doneness)
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 1 cup 200g light brown sugar
- 1 cup 200g granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 4 large eggs
- 1 cup 250ml buttermilk (or regular milk mixed with 1 tablespoon vinegar)
- 1 cup vegetable oil
- 4 teaspoons pure vanilla extract
- 2 cups boiling water
For the Salted Caramel Chocolate Frosting:
- 8 tablespoons unsalted butter cubed
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder sifted
- 1 teaspoon salt
- 4 tablespoons heavy cream
- 3 tablespoons salted caramel sauce
- 2 teaspoons vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, combine the flour, light brown sugar, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
Mix Together:
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Carefully stir in the boiling water (the batter will be thin).
Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting:
- In a saucepan over medium heat, melt the butter. Add the granulated sugar and cocoa powder, stirring until well combined. Remove from heat and stir in the salt, heavy cream, salted caramel sauce, and vanilla extract until smooth.
Frost the Cakes:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.
Serve:
- Let the cake set for a bit, then slice and enjoy your chocolate caramel salted cake!