Salted Caramel Chocolate Cake
Three layers of Salted Caramel Chocolate Cake slathered in homemade Chocolate Frosting. So decadent!
Ingredients
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
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 round segments of parchment paper to line your cake pans with.
- Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
- It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, 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.
- In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined.
- Pour mixture into the dry ingredients and beat on low until just incorporated.
- Pour in hot water and continue mixing until completely combined; about 1 minute.
- The batter will quite thin.
- Divide batter evenly among prepared pans.
- Bake in preheated oven for 30 minutes, or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached.
- Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate frosting:
- In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
- Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl.
- Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes.
- Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted caramel; beat for 3 minutes.
- If your frosting appears a little too thin, add a little more confectioners’ sugar.
- If your frosting needs to be thinner, add additional heavy cream, 1 tablespoon at a time.
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 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 adding a 1/2 cup of caramel.
- Top final cake layer and place cake in the fridge to set for 1 hour.
- Once set, finishing frosting the top and sides of the cake.
- Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.
Notes
Cake may be baked up to 5 days in advance and stored in the fridge.
Unfrosted cakes may be wrapped and frozen for up to 2 months.
For best results, follow the recipe as written