This Salted Caramel Chocolate Cake is moist and sinfully decadent! So ought to you like chocolate and caramel, you’ll LOVE this simple recipe for simple methods to make Chocolate Caramel Cake!
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
Chocolate Caramel Cake Recipe
Tomorrow is my birthday and I’m lately feeling ALL of the feelings. Also lately within the car, as a result of to the beach, consuming an enormous slice of cake and chasing it with an iced coffee. If right now is any indication of what 29 goes to be like, I suppose this yr goes to be beautiful darn great!
Now as you recognise I’m a diehard chocolate lover, so it’s no marvel my birthday cake this yr is a salted caramel chocolate cake! It’s three layers of heaven! And unusually simple to bake.
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Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
I bake myself a birthday cake each yr and this yr I needed anything sinfully decadent. At first I idea it might be loss of life by means of way of chocolate cake (one of my favorites), but then I began dreaming of anything drenched in gooey salted caramel…
Finally, I decided to complete on deal with myself and create a cake that good points BOTH chocolate and caramel! Because why not, right?!
So, with out added ado, meet my 29th birthday dessert: Salted Caramel Chocolate Cake. Isn’t she only a knockout?! ↓
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
Tips and Tricks for Recipe Success:
This recipe calls for vegetable oil, but you'll be able to use an identical quantity of canola oil or melted coconut oil in its place. I don't suggest substituting oil with butter.
For finest results, make certain your eggs, egg yolks, sour cream, and milk have all come to room temperature earlier than you commence baking.
When you degree your flour, be certain you’re now not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
The cake layers ought to all be baked at the middle rack of your oven. If there’s now not sufficient room on your oven to bake all of them in an even row at once, merely bake them in NULL batches.
For the frosting, you’ll desire to make certain your butter is VERY mushy earlier than creaming it.
The chocolate muffins ought to be fully cool earlier than including the frosting and salted caramel.
The meeting is a NULL facet process: you’ll vicinity one cake degree on a huge plate, higher it with a skinny layer of frosting, then upload the caramel, then upload one other cake degree and repeat. Once you’ve brought the last cake degree you’ll desire to depart the higher naked and vicinity the cake within the fridge to set for one hour. Once it’s set, you'll be able to end frosting.
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
Alright guys, time for me to wipe the crumbs of my celebration gown and soar celebrating! There’s a mimosa and lengthy nap at the seashore in my very close to future…
↑ But seriously, can daily be my birthday?!
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
If you attempt this recipe for Salted Caramel Chocolate Cake, permit me recognise what you think! Leave a remark underneath and don’t neglect to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
More Salted Caramel Recipes:
Salted Caramel Sticky Buns
Ultimate Salted Caramel Cupcakes
Salted Caramel Apple Pie
More Chocolate Cake Recipes:
Super Decadent Chocolate Cake with Fudge Frosting
Ultimate Chocolate Cheesecake
Easy Molten Chocolate Lava Cakes for Two
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Salted Caramel Chocolate Frosting. So decadent!
23 votes
Salted Caramel Chocolate Cake
prep 1 hour, 1 mincook 30 minsinactive 1 hourtotal 2 hours, 31 mins
author bakerbynature
yield 9" layer cake
Three layers of Salted Caramel Chocolate Cake slathered in selfmade Chocolate Frosting. So decadent!
Ingredients
For the chocolate cake:
2 cups granulated sugar
1 cup faded brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 huge eggs + 2 huge egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup entire milk
3/4 cup vegetable oil (you might also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
4 and 1/2 cups confectioners' sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons salted caramel sauce
Garnish:
1 and 1/4 cups salted caramel sauce
Flaky sea salt
Instructions
For the chocolate cake:
Preheat oven to 350°(F). Cut out three 9-inch spherical segments of parchment paper to line your cake pans with. Spray each pan generously - facets and backside - with nonstick cooking spray, then vicinity the parchment paper cut out within the backside of the pans and spray again. It's principal to make certain each little bit of pan and paper are sprayed so your muffins do not get stuck. Set pans aside.
In the bowl of a stand mixer geared up with the paddle attachment, or in a huge bowl utilizing a hand-held electrical mixer, combine equally sugars, flour, cocoa powder, baking soda, baking powder and salt; blend on low till dry foods are accurately combined. Use your fingers to spoil up any huge clumps, if needed.
In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; blend till fully combined. Pour combination into the dry foods and beat on low till just incorporated. Pour in hot water and proceed blending till fully combined; about 1 minute. The batter will fairly thin.
Divide batter lightly amongst ready pans. Bake in preheated oven for 30 minutes, or till a wood toothpick or cake tester inserted within the middle of a cake comes out blank or with just just several moist crumbs attached. Cool muffins for 10 minutes within the pan earlier than removal from pans and shifting to a cooling rack; cool muffins fully earlier than frosting.
For the chocolate frosting:
In a stand mixer geared up with the paddle attachment, cream the softened butter on medium-speed till fully smooth; about 3 minutes.
Turn the mixer off and sift the powdered sugar and cocoa into the blending bowl. Turn the mixer at the lowest velocity and blend till the sugar/cocoa had been absorbed by means of way of the butter; about 2 minutes. Increase mixer velocity to medium; upload in vanilla extract, salt, heavy cream and salted caramel; beat for three minutes. If your frosting seems a bit too thin, upload a bit extra confectioners' sugar; If your frosting desires to be thinner, upload extra heavy cream, 1 tablespoon at a time.
Assembly:
Using a serrated knife, intently trim the raised higher of every cake, making every one an even, degree surface. Transfer 1 layer to a huge plate or cake stand. Spread a skinny layer of frosting on top, then upload a 1/2 cup of caramel; higher with one other cake layer, and repeat, thinly unfold it with a layer of frosting, then including a 1/2 cup of caramel. Top last cake layer and vicinity cake within the fridge to set for 1 hour. Once set, finishing frosting the higher and facets of the cake. Sprinkle with sea salt. Slice and serve, or maintain refrigerated for as much as 5 days.
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