Hello, chocolate lovers! 🌟 If you’re looking to indulge in something truly unforgettable, this Salted Caramel Chocolate Cake is everything you’re dreaming of and more. Imagine layers of rich, moist chocolate cake, creamy caramel, and a touch of sea salt to balance the sweetness. This cake is the ultimate treat for birthdays, celebrations, or simply because you deserve it. Let’s get baking!
Ingredients
- All-Purpose Flour – 1 ¾ cups
Gives the cake structure, making it soft yet dense enough to hold those delicious layers. - Granulated Sugar – 2 cups
Adds sweetness and moisture to the cake. Use white sugar for the best texture. - Cocoa Powder – ¾ cup
This gives the cake its deep, chocolatey flavor. Use a high-quality cocoa for the best results. - Baking Powder – 1 ½ tsp & Baking Soda – 1 ½ tsp
These help the cake rise, giving it a light texture despite its rich ingredients. - Salt – 1 tsp
Enhances the flavors and balances the sweetness. Don’t skip this! - Eggs – 2 large
Helps bind the ingredients and adds richness. Make sure they’re at room temperature for a better mix. - Whole Milk – 1 cup
Keeps the cake moist. You can also substitute with buttermilk for a slightly tangy twist. - Vegetable Oil – ½ cup
Adds extra moisture without overpowering the chocolate flavor. - Vanilla Extract – 2 tsp
Adds depth to the chocolate flavor. Pure vanilla extract is always best. - Boiling Water – 1 cup
Enhances the cocoa powder’s flavor, making the chocolate taste even richer. - Caramel Sauce – 1 ½ cups
The star of the show! You’ll layer this between the cake layers and drizzle on top. - Dark Chocolate Ganache – 1 ½ cups
For a rich, glossy top layer that complements the caramel perfectly. - Flaky Sea Salt – for garnish
A sprinkle on top adds that perfect salty touch to balance the sweetness.
How to Make the Salted Caramel Chocolate Cake
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
In a separate bowl, beat together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing just until combined. Stir in the boiling water until smooth – the batter will be thin, but that’s perfect!
Step 3: Bake the Cakes
Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Add Caramel Layers
Place the first cake layer on your serving plate. Spread a generous layer of caramel sauce over the top, allowing it to drip slightly over the edges. Add the second layer, repeat with more caramel, and top with the third layer.
Step 5: Spread the Ganache
Pour the dark chocolate ganache over the top of the cake, spreading it evenly and letting it drip down the sides. The ganache should be smooth and glossy.
Step 6: Garnish with Sea Salt
Sprinkle a bit of flaky sea salt over the ganache for that perfect salty-sweet contrast.
Equipment Needed for This Recipe
Click below to find these items on Amazon to make your baking easier!
Frequently Asked Questions
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead. Wrap them in plastic wrap and store at room temperature. Assemble with caramel and ganache just before serving.
How do I make caramel sauce from scratch?
If you’re up for it, make your own by simmering sugar and water until it turns golden, then adding cream and butter. It’s worth it if you have the time!
Can I use milk chocolate for the ganache?
Dark chocolate is recommended because it balances the caramel’s sweetness better, but you can use milk chocolate for a sweeter twist.
What if I don’t have flaky sea salt?
Coarse sea salt works too, but use it sparingly. Regular table salt isn’t recommended as it’s too fine.
How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Just bring it to room temperature before serving.
Can I freeze this cake?
Yes, freeze the cake layers (without caramel and ganache) by wrapping them tightly in plastic wrap and aluminum foil. They’ll keep for up to 3 months!
Is it necessary to use boiling water?
Yes, boiling water helps bloom the cocoa, intensifying the chocolate flavor. Don’t skip this step!
Conclusion
I hope you enjoy every decadent bite of this Salted Caramel Chocolate Cake! It’s a show-stopping dessert that’s sure to impress anyone who tastes it. If you loved this recipe, don’t forget to share it on Facebook using the buttons below, or save it to Pinterest to make again later!
Salted Caramel Chocolate Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
Description
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This Salted Caramel Chocolate Cake is a decadent blend of rich chocolate, gooey caramel, and a hint of sea salt. Perfect for any occasion!
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 ½ cups caramel sauce
- 1 ½ cups dark chocolate ganache
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat eggs, milk, oil, and vanilla. Add to dry ingredients, then stir in boiling water.
- Pour batter into pans and bake for 30-35 minutes. Cool completely.
- Layer cakes with caramel sauce in between.
- Spread ganache on top and garnish with sea salt.
Notes
For best results, use high-quality cocoa and dark chocolate. Allow the cake to cool completely before layering with caramel and ganache.
