Salted Caramel Chocolate Cake - Chef Fun Kitchen

Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is wet and sinfully decadent! So if you love chocolate and caramel, you’ll LOVE this easy recipe for the way to make Chocolate Caramel Cake!

Now as you know I’m a diehard chocolate lover, so it’s no marvel my birthday cake this 12 months is a salted caramel chocolate cake! It’s 3 layers of heaven! And notably smooth to bake.

Salted Caramel Chocolate Cake

I bake myself a birthday cake every yr and this yr I desired some thing sinfully decadent. at first I concept it would be loss of life with the aid of chocolate cake (one among my favorites), however then I started dreaming of something drenched in gooey salted caramel…

Ultimately, I decided to full on treat myself and create a cake that functions both chocolate and caramel!

Salted Caramel Chocolate Cake

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light 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 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may 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


  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt

For the chocolate cake:

  1. Preheat oven to 350°(F). reduce out three nine-inch spherical segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then location the parchment paper cut out in the backside of the pans and spray once more. it is essential to ensure each bit of pan and paper are sprayed so your desserts do not get caught. Set pans apart.
  2. Within the bowl of a stand mixer equipped with the paddle attachment, or in a big bowl the usage of a hand held electric powered mixer, combine each sugars, flour, cocoa powder, baking soda, baking powder and salt; mix on low till dry substances are thoroughly blended. Use your arms to interrupt up any large clumps, if wished.
  3. In a separate bowl integrate the eggs, egg yolks, sour cream, milk, oil and vanilla extract; blend till completely combined. Pour mixture into the dry ingredients and beat on low till simply integrated. Pour in hot water and keep blending till absolutely blended; approximately 1 minute. The batter will quite thin.
  4. Divide batter flippantly among prepared pans. Bake in preheated oven for 30 minutes, or till a timber toothpick or cake tester inserted inside the center of a cake comes out clean or with only some wet crumbs connected. Cool desserts for 10 mins in the pan before putting off from pans and transferring to a cooling rack; cool cakes completely earlier than frosting.

For the chocolate frosting:

  1. In a stand mixer equipped with the paddle attachment, cream the softened butter on medium-speed until completely easy; approximately 3 mins.
  2. Flip the mixer off and sift the powdered sugar and cocoa into the mixing bowl. flip the mixer on the bottom velocity and blend until the sugar/cocoa were absorbed by means of the butter; about 2 minutes. increase mixer speed to medium; upload in vanilla extract, salt, heavy cream and salted caramel; beat for three mins. in case your frosting appears a little too skinny, upload a little extra confectioners' sugar; in case your frosting desires to be thinner, upload extra heavy cream, 1 tablespoon at a time.


  1. The use of a serrated knife, cautiously trim the raised pinnacle of each cake, making every one an excellent, level floor. switch 1 layer to a large plate or cake stand. spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then including a half of cup of caramel. top very last cake layer and vicinity cake within the refrigerator to set for 1 hour. once set, completing frosting the top and aspects of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for as much as five days.

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