Moist Chocolate Caramel Cake
Embark on a journey to dessert perfection with this Moist Chocolate Caramel Cake, where every layer unfolds a story of rich, decadent flavors. This cake is a masterpiece of texture and taste, combining moist chocolate sponge with a velvety smooth caramel sauce, all wrapped in a luxurious chocolate caramel frosting. The balance between the bitterness of cocoa and the sweet, salty notes of caramel sauce creates a harmony of flavors that is both sophisticated and comforting.
Ingredients:
For the cake:
- 3 cups Flour
- ½ cup Cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Granulated sugar
- 3 Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup hot Coffee
- ½ cup Vegetable oil
For the Chocolate Caramel Frosting:
- 1 ½ cups Butter, room temp
- 3 cups Powdered sugar
- ½ cup Cocoa powder
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 2 tablespoon Caramel sauce (recommend using homemade salted caramel sauce)
- 2 tablespoon Heavy cream
Assembly:
- ⅔ cups Caramel sauce
Directions:
Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 55-60 minutes | Servings: 12
- Preheat the oven to 350°F (180°C).
- Prep three 8-inch baking pans with cooking spray and parchment paper.
- In a large mixing bowl, combine flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
- Add eggs, buttermilk, vegetable oil, and vanilla extract; mix until almost combined.
- Then, add hot coffee and mix until smooth.
- Divide batter among prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool completely.
- For the frosting:
- Whip powdered sugar, butter, sifted cocoa powder, heavy cream, vanilla extract, salt, and caramel sauce until smooth.
- Assembly:
- Pipe frosting on cake layer, add a layer of caramel sauce, and repeat with remaining layers.
- Frost the entire cake with the remaining frosting.