Chocolate Salted Caramel Cake is a decadent dream come true, offering a perfect balance of rich chocolate and sweet, salty caramel that’s surprisingly simple to create. This recipe simplifies a bakery-classic, making it accessible for home bakers seeking an impressive dessert.
Key Ingredients for Chocolate Salted Caramel Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 cup warm water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream, warmed
- 6 tablespoons unsalted butter, cut into pieces
- 1 teaspoon sea salt, or to taste
For the Chocolate Ganache Frosting:
- 1 ½ cups heavy cream
- 9 ounces bittersweet chocolate, finely chopped
- 1 tablespoon unsalted butter, softened
How to Make Chocolate Salted Caramel Cake
Indulge in the ultimate chocolate and caramel experience with this Chocolate Salted Caramel Cake! This recipe is designed for maximum flavor with minimal fuss, ensuring a moist, rich chocolate cake layered with luscious, homemade salted caramel and draped in a silky chocolate ganache. Its straightforward approach makes it a rewarding weeknight treat or a showstopper for any celebration. Get ready to be amazed by how simple it is to create such a delicious and satisfying dessert. Preparation time is approximately 30 minutes active cooking and 45-55 minutes baking, plus cooling and frosting time for assembly.
Step-by-Step Instructions
Prepare the Chocolate Cake Layers:
- Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra security against sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the room temperature eggs, buttermilk, warm water, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a whisk or an electric mixer on low speed, mix until just combined. Be careful not to overmix. The batter will be thin, which is normal for this type of chocolate cake and contributes to its moisture.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
Make the Salted Caramel Sauce:
- Melt Sugar: In a medium saucepan, combine the granulated sugar and ¼ cup water. Stir gently until the sugar is moistened.
- Cook to Amber: Place the saucepan over medium heat. Cook without stirring (swirl the pan occasionally if needed) until the sugar melts and turns a deep amber color. This can take about 8-15 minutes. Watch it carefully as it can burn quickly.
- Add Cream and Butter: Once the sugar has reached an amber color, carefully and slowly whisk in the warmed heavy cream. The mixture will bubble up vigorously. Continue whisking until smooth.
- Incorporate Butter: Add the pieces of unsalted butter, one at a time, whisking until each piece is melted and incorporated.
- Add Salt and Cool: Remove from heat and stir in the sea salt. Taste and add more salt if desired. Let the caramel sauce cool to room temperature. It will thicken as it cools.
Prepare the Chocolate Ganache Frosting:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
- Melt Chocolate: Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to soften.
- Whisk Smooth: Gently whisk from the center outwards until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Butter: Stir in the softened unsalted butter until fully incorporated for extra sheen and richness.
- Cool to Spreading Consistency: Let the ganache cool at room temperature until it reaches a thick but spreadable consistency, stirring occasionally. This may take 30-60 minutes. If it becomes too firm, you can gently warm it over a double boiler for a few seconds.
Assemble the Cake:
- Level Cakes (Optional): If your cake layers have a dome, you can carefully trim the tops with a serrated knife to create a flat surface.
- Layering: Place one cake layer on your serving plate or cake stand. Spread a generous amount of the cooled salted caramel sauce over the top of the first layer.
- Add Second Layer: Carefully place the second cake layer on top of the caramel sauce.
- Frost: Generously frost the entire cake – top and sides – with the cooled chocolate ganache. Use an offset spatula for a smooth finish or create decorative swirls. Once frosted, drizzle any remaining salted caramel sauce over the top of the cake, allowing it to cascade down the sides for an extra touch of decadence.
Why You’ll Love This Chocolate Salted Caramel Cake
Get ready to fall head over heels for this Chocolate Salted Caramel Cake! Its true magic lies in the unbelievably moist and rich chocolate cake, perfectly complemented by pockets of gooey, homemade salted caramel that burst with salty-sweet flavor in every bite. Making this at home is a delightful cost-saver compared to store-bought versions, delivering superior taste and freshness without the premium bakery price tag. You’ll adore the sophisticated play between the deep chocolate, the luscious caramel, and the silky smooth ganache topping, creating a dessert that’s both comforting and indulgent.
Seriously, this cake is a game-changer. It’s the kind of dessert that makes you feel like a professional baker, yet the steps are so manageable, you’ll be tempted to whip it up more often than you might think. Unlike a simple chocolate cake that might feel a bit one-dimensional, this version offers layers of flavor and texture that will have everyone asking for the recipe. Don’t just dream about it – bake this Chocolate Salted Caramel Cake and experience pure dessert bliss!
Storing and Reheating Tips
- Refrigeration: Store any leftover Chocolate Salted Caramel Cake in an airtight container in the refrigerator for up to 3-4 days. The cake is best served at room temperature; allow it to sit out for about 20-30 minutes before serving if it’s been refrigerated.
- Freezing: For longer storage, you can freeze individual slices or the entire unfrosted cake. Wrap the cake tightly in plastic wrap, then in aluminum foil, or place slices in freezer-safe containers. Frozen cake will keep for up to 2-3 months. Thaw overnight in the refrigerator.
- Reheating Frosting: If the ganache frosting becomes too firm after refrigeration, you can gently warm it for a few seconds in the microwave or over a double boiler until spreadable again.
- Salting the Caramel: If your caramel sauce hardens too much in the fridge, you can gently warm it in a saucepan over low heat or in the microwave in short increments until it reaches a drizzle-able consistency.
Final Thoughts
This Chocolate Salted Caramel Cake is a true celebration of flavor, combining beloved elements into one stunning dessert. We encourage you to try this recipe at home; you’ll be rewarded with a show-stopping cake that’s as delightful to make as it is to eat. Enjoy every rich, caramelly, chocolatey moment!
Read more also:
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- Best German Chocolate Cake
- Hot Cocoa Poke Cake
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- Our Pinterest
Chocolate Salted Caramel Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra security against sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no clumps of cocoa powder.2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate medium bowl, whisk together the room temperature eggs, buttermilk, warm water, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, 1 cup warm water, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a whisk or an electric mixer on low speed, mix until just combined. Be careful not to overmix. The batter will be thin, which is normal for this type of chocolate cake and contributes to its moisture.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
- In a medium saucepan, combine the granulated sugar and ¼ cup water. Stir gently until the sugar is moistened.1 cup granulated sugar, ¼ cup water
- Place the saucepan over medium heat. Cook without stirring (swirl the pan occasionally if needed) until the sugar melts and turns a deep amber color. This can take about 8-15 minutes. Watch it carefully as it can burn quickly.
- Once the sugar has reached an amber color, carefully and slowly whisk in the warmed heavy cream. The mixture will bubble up vigorously. Continue whisking until smooth.¾ cup heavy cream
- Add the pieces of unsalted butter, one at a time, whisking until each piece is melted and incorporated.6 tablespoons unsalted butter
- Remove from heat and stir in the sea salt. Taste and add more salt if desired. Let the caramel sauce cool to room temperature. It will thicken as it cools.1 teaspoon sea salt
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.1 ½ cups heavy cream
- Place the finely chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes to allow the chocolate to soften.9 ounces bittersweet chocolate
- Gently whisk from the center outwards until the chocolate is completely melted and the ganache is smooth and glossy.
- Stir in the softened unsalted butter until fully incorporated for extra sheen and richness.1 tablespoon unsalted butter
- Let the ganache cool at room temperature until it reaches a thick but spreadable consistency, stirring occasionally. This may take 30-60 minutes. If it becomes too firm, you can gently warm it over a double boiler for a few seconds.
- If your cake layers have a dome, you can carefully trim the tops with a serrated knife to create a flat surface.
- Place one cake layer on your serving plate or cake stand. Spread a generous amount of the cooled salted caramel sauce over the top of the first layer.
- Carefully place the second cake layer on top of the caramel sauce.
- Generously frost the entire cake – top and sides – with the cooled chocolate ganache. Use an offset spatula for a smooth finish or create decorative swirls. Once frosted, drizzle any remaining salted caramel sauce over the top of the cake, allowing it to cascade down the sides for an extra touch of decadence.