
Salted Caramel Chocolate Cake
Salted Caramel Chocolate Cake. Perfectly moist chocolate cake layered between rich and fluffy caramel buttercream!
Ingredients
Salted Caramel Chocolate Cake
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup canola oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup strong hot coffee
Salted Caramel Sauce
- 2 cups light brown sugar
- 1 stick plus 4 tablespoons unsalted butter
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt or to taste
Salted Caramel Buttercream
- 3 large egg whites
- 1 cup light brown sugar
- 1 1/2 cups unsalted butter cubed and softened
- 1/4 cup salted caramel sauce
Instructions
Salted Caramel Chocolate Cake
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Preheat oven to 350 degrees.
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Butter & flour two 9 inch round cake pans.
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In a large bowl combine flour, both sugars, cocoa, baking powder, baking soda and salt. Set aside.
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With a stand mixer with the paddle attachment, add in milk, oil, eggs and vanilla until combined.
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Slowly add the dry ingredients to the wet ingredients with the mixer on low.
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Pour in the hot coffee (Batter will be thin). Beat on high speed for 1 minute to add air to the batter and to get out any clumps.
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Divide between the prepared pans and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
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Cool the cake completely before frosting.
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When you are ready to assemble the cake place 1 layer of the chocolate cake on a cake platter or serving plate. Top with some of the salted caramel buttercream and spread to the edges of the cake.
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Place the remaining cake layer on top and frost the whole cake.
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Drizzle with chocolate ganache and place in the fridge to set for 30 minutes then enjoy!
Salted Caramel Sauce
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Add all of the ingredients except for the vanilla and salt to a saucepan. Cook over low-medium heat until thickened stirring occasionally. About 8 minutes. If the sauce isn't getting a lot thicker turn up the heat a bit and keep and eye on it making sure to whisk constantly. (The sauce will thicken as it cools in the refrigerator).
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Stir in vanilla and salt.
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Take off the heat and allow to cool in the saucepan. Transfer to a container and place in the refrigerator to firm up and cool.
Salted Caramel Buttercream
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Add egg whites and brown sugar to a stand mixer with the whisk attachment. Whisk until combined.
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Place the bowl from the stand mixer over a hot water bath and whisk constantly until the mixture is no longer grainy and the sugar is dissolved, about 5 minutes.
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Place the bowl of the stand mixer back and whip on med-high until it is stiff and cooled, about 5 minutes.
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Switch to the paddle attachment. Slowly add cubed butter and mix until smooth.
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Pour in caramel sauce and beat until combined. Set aside until you are ready to frost your cake.
Recipe Notes
Buttercream adapted from Liv for Cake