The Salted Caramel Chocolate Cake is an indulgent dessert that perfectly marries rich chocolate flavors with sweet and savory salted caramel. Picture a moist, decadent chocolate cake layered with a silky chocolate frosting and drizzled generously with luscious salted caramel sauce. This cake is not just a feast for the eyes; it boasts an impressive balance of sweetness and depth, making it the perfect dessert for any occasion, from birthday celebrations to casual family gatherings.
What makes this cake even more delightful is its texture. Each bite melts in your mouth, and the salted caramel cuts through the richness of the chocolate, elevating the whole experience. If you are a fan of desserts that leave a lasting impression, this Salted Caramel Chocolate Cake should be at the top of your must-bake list.
Ingredients about Salted Caramel Chocolate Cake
List of Ingredients with Measurements
- For the Chocolate Cake:
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and 3/4 cups all-purpose flour
- 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 (or melted coconut oil)
- 2 tablespoons vanilla extract
- 1 and 1/2 cups hot water
- For the 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
- For Serving:
- 1 and 1/4 cups salted caramel sauce
- Flaky sea salt
Optional Ingredient Substitutions
- Flour: For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Sour Cream: You can use Greek yogurt or buttermilk in place of sour cream for a lighter option.
- Oil: If you want to reduce the fat content, you can substitute a portion of the oil with unsweetened applesauce.
How to Make Salted Caramel Chocolate Cake Directions
Step 1: Prepare for Baking
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This will ensure that your cakes come out easily and maintain their shape during the cooling process. It’s essential to prepare your pans ahead of time to allow for a seamless transition from baking to cooling.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the granulated sugar, brown sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir with a whisk until all the dry ingredients are well mixed. This step is crucial as it ensures that the baking powder and baking soda are evenly distributed throughout the flour, which will aid in the rising of the cakes.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the eggs and egg yolks until well blended. Then, add sour cream, whole milk, vegetable oil, and vanilla extract to the eggs, mixing until fully combined. Gradually stir this wet mixture into the dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine. Next, carefully stir in the hot water until the batter is smooth. The hot water will help to create a more tender cake texture.
Step 4: Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Place the pans in the preheated oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep a close eye on them, as baking times can vary depending on the oven. Once baked, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
Step 5: Make the Chocolate Frosting
While the cake layers are cooling, you can prepare the chocolate frosting. In a large bowl, beat the softened butter with a hand mixer or stand mixer until creamy and smooth. Gradually add in the confectioners’ sugar and sifted cocoa powder, mixing until fully incorporated. Next, add the vanilla extract, salt, and heavy cream, and beat until the frosting is fluffy and light. If the frosting is too thick, add an extra tablespoon of cream until you reach the desired consistency.
Step 6: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of the chocolate frosting over the top of the first layer, followed by a drizzle of salted caramel sauce. Be sure to reserve enough caramel sauce for the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining chocolate frosting. Finish by drizzling more salted caramel sauce over the top and sprinkle with flaky sea salt for a perfect finishing touch.
How to Serve Salted Caramel Chocolate Cake
Best Ways to Serve Salted Caramel Chocolate Cake
This delectable Salted Caramel Chocolate Cake serves beautifully on any occasion, whether it’s a birthday party, holiday gathering, or a simple family dinner. When serving, ensure that the cake is at room temperature for optimal flavor and texture. The sweet smell of chocolate coupled with the richness of caramel will beckon everyone to the dessert table.
Serving Suggestions or Pairings
Pair your Salted Caramel Chocolate Cake with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy softness of the ice cream complements the dense chocolate cake and rich frosting, while the caramel adds an exciting flavor twist. For a café-esque experience, you could also serve it alongside a robust cup of coffee or a glass of milk to highlight the chocolatey goodness.
How to Store Salted Caramel Chocolate Cake
Proper Storage Methods
To keep your Salted Caramel Chocolate Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to store it for a longer period, place it in the refrigerator. However, be sure to let it come to room temperature before serving as chilled cake can be less flavorful.
Tips for Reheating or Freezing
If you wish to freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. The cake can be frozen for up to three months. To enjoy, simply take it out of the freezer and let it thaw in the refrigerator. To reheat individual slices, use a microwave-safe plate and warm them in the microwave for 10-15 seconds until just warmed through.
Tips to Make Salted Caramel Chocolate Cake
Common Mistakes to Avoid
- Overmixing the Batter: When combining the wet and dry ingredients, mix until just combined to avoid a tough texture. Lumps are acceptable and will incorporate during baking.
- Not Measuring Ingredients Correctly: Baking is a science, so measuring ingredients accurately is crucial. Use proper measuring cups for dry and liquid ingredients to ensure the cake’s success.
- Skipping the Sifting Step: Sifting cocoa powder and confectioners’ sugar prevents clumps and ensures a smoother frosting.
Helpful Tips for Better Results
- For an even moister cake, consider substituting some of the vegetable oil with unsweetened applesauce.
- Make sure all your ingredients, especially eggs and sour cream, are at room temperature before mixing; this ensures a smooth batter.
- Allow your cakes to cool completely before frosting to prevent melting and sliding.
Variation of Salted Caramel Chocolate Cake
Suggested Variations or Twists on the Recipe
- Chocolate Chip Addition: For an extra treat, add a cup of semi-sweet chocolate chips to the batter for added texture and flavor.
- Caramel Drizzle Batter: Drizzle salted caramel sauce into the batter before baking for a marbled effect and surprise bursts of flavor.
Adjustments for Dietary Preferences
- Vegan Version: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use vegan butter for the frosting.
- Low-Sugar Option: You can try using sugar substitutes in place of granulated sugar; however, the result will vary in taste and texture.
FAQs
What can I do if the dish isn’t turning out right?
If your cake doesn’t rise as expected, ensure that your baking soda and baking powder are fresh, as expired leavening agents can lead to flat cakes. Additionally, make sure to adhere strictly to the measurements listed in the recipe.
Can I make this ahead of time?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frosting can also be made in advance and stored in the refrigerator. Just remember to allow both the cake and frosting to come to room temperature before assembly.
What can I substitute for ingredients?
You can typically find substitutes for most ingredients. For example, you can use buttermilk instead of sour cream, coconut oil instead of vegetable oil, and applesauce or puree for eggs in vegan versions. Adjust baking times if you use different pan sizes or materials.
By following this comprehensive guide, your Salted Caramel Chocolate Cake will be a showstopper, and I hope it delights your taste buds and those of your guests! Happy baking!
