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Salted Caramel Chocolate Cake

Filed under Cakes, Desserts

by Jill Smith

Recipe Source

Ingredients

Salted Caramel Sauce

  • 1 cup sugar
  • ½ cup water
  • 1 stick of butter
  • ½ cup heavy cream
  • ½ tbsp vanilla extract
  • 1 tsp flaky sea salt

Chocolate Cake

  • 2 cup sugar
  • 1 cup light brown sugar, packed
  • 2 ¾ cup flour, not packed
  • 1 ½ cup unsweetened cocoa powder, sifted
  • 3 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ¼ tsp salt
  • 3 large eggs + 2 large egg yolks, at room temp
  • 1 ½ cup full fat sour cream
  • ⅓ cup whole milk
  • ¾ cup vegetable oil
  • 2 tbsp vanilla extract
  • 1 ½ cup hot water

Salted Caramel Chocolate Frosting

  • 2 cup unsalted butter, very soft
  • 4 ½ cup confectioner's sugar, sifted
  • ¾ cup unsweetened cocoa powder, sifted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 3 tbsp heavy cream (more if needed)
  • 2 tbsp salted caramel sauce

Garnish

  • 1 ¼ cup salted caramel sauce
  • flaky sea salt

Directions

  1. For the salted caramel: 1) Whisk together granulated sugar and water in a medium-sized saucepan with tall sides. 2) Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes, but maybe a little longer depending on your stove. 3) Add in the butter and bring the mixture to slow boil over medium-heat. Continue cooking until the mixture turns a deep golden brown/copper color, about 9 to 10 minutes, maybe longer depending on your stove. Do not stir during this process! 4) Once the caramel reaches this color, remove from heat and immediately add in the heavy cream. Be very careful during this step - the caramel will hiss and bubble up aggressively. 5) Finally, stir in the vanilla and sea salt. Vigorously whisk the mixture smooth and set aside to cool. Store caramel in the fridge until needed
  2. For the chocolate cake: Preheat oven to 350 degrees Fahrenheit. Cut out three 9 inch round segments of parchment paper to line your cake pans with. Spray each pan generously with cooking spray then place parchment paper in the bottom of the pans and spray again. Set pans aside
  3. In a stand mixer using the paddle attachment, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt - mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps if needed
  4. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract and mix until completely combined. Pour mixture into dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined, about 1 minute
  5. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes or until toothpick comes out clean. Cool cakes for 10 minutes before removing from pans and transferring to a cooling rack. Cool cakes completely before frosting
  6. For the chocolate frosting: In a stand mixer with the paddle attachment, cream the softened butter on medium until completely smooth, about 3 minutes
  7. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bow. Turn the mixed on the lowest speed and mix until the sugar and cocoa have been absorbed by the butter, about 2 minutes. Increase mixer speed to medium and add in vanilla extract, salt, heavy cream and salted caramel, beat for 3 minutes. If your frosting appears too thin, add a little more confectioner's sugar. If your frosting needs to be thinner, add additional heavy cream 1 tbsp at a time
  8. Assembly: Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a cake stand and spread a thin layer of frosting on top. Then add a 1/2 cup of caramel, top with another cake layer and repeat. Top final cake layer and place in the fridge to set for 1 hour. Once set, finish frosting the top and sides of the cake. Sprinkle with sea salt, slice and enjoy