Salted Caramel Chocolate Cake Recipe
Salted Caramel Chocolate Cake is slathered in homemade Chocolate Frosting and salted caramel topping. This is seriously delicious, so moist and decadent, perfect for any occasion. This small batch method makes four double layer slices or eight single layer slices if you want to feed a few more people.
Ingredients
For the chocolate cake:
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar (packed)
- 1 cup all-purpose flour (do not pack)
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- ½ cup sour cream (full-fat)
- ⅛ cup whole milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
- ½ cup hot water
For the frosting:
- ⅓ cup unsalted butter (softened)
- ¾ cup confectioners’ sugar
- ⅛ cup unsweetened dark cocoa powder
- ¼ teaspoon vanilla extract
- ½ Tablespoon heavy cream
- 2 teaspoons salted caramel sauce
Garnish:
- ⅔ cup salted caramel sauce
- ½ teaspoon coarse sea salt
Instructions
For the chocolate cake:
- Preheat the oven to 350° F.
- Cut out a 9-inch round segment of parchment paper to line a 9-inch round cake pan.
- Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.
- In a separate bowl whisk together the egg, egg yolk, sour cream, milk, oil and vanilla extract.
- Pour the egg mixture into the dry ingredients and beat on low until just combined.
- Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
- Pour the batter into the prepared pan. Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
- Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely.
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 add the powdered sugar and cocoa into the mixing bowl.
- Turn the mixer on the lowest speed and mix until the sugar and cocoa are mixed in, about 2 minutes.
- Increase mixer speed to medium and add in the vanilla extract, heavy cream and 2 teaspoons salted caramel. Beat for 3 more minutes. If the frosting is too thin, add a little more confectioners’ sugar. If the frosting is too thick, add additional heavy cream, a small amount at a time.
Assembly:
- Using a serrated knife, carefully trim the raised top of the cake, making a level surface. Turn the cut side down onto a large plate or cake stand.
- Spread a thin layer of frosting on the top and sides of the cake.
- Pour the 2/3 cup salted caramel sauce over the top.
- Cut the cake in half, turn 90 degrees, and then cut in half again creating 4 equal portions.
- Place one quarter portion on top of another quarter portion. Repeat with the other two quarters. You should have two pieces with two layers each.
- Now cut each in half creating four pieces with 2 layers each.
- Sprinkle with the coarse sea salt.
Nutrition
Serving: 1Calories: 884kcalCarbohydrates: 132gProtein: 10gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 150mgSodium: 1041mgPotassium: 418mgFiber: 6gSugar: 99gVitamin A: 854IUVitamin C: 0.5mgCalcium: 137mgIron: 4mg
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