The Salted Caramel Chocolate Cake is a true masterpiece for any dessert lover. This cake combines the rich, velvety chocolate layers with the smooth, buttery richness of salted caramel, creating a luxurious dessert that tantalizes the taste buds. It’s a celebration of flavors that balances the sweetness of chocolate with the nuanced salty notes of caramel, finished with a sprinkle of sea salt flakes to enhance the overall experience.
Designed for those who appreciate the finer details in life, this cake is not just a dessert; it’s an indulgence. Every bite offers a harmonious blend of textures and tastes, making it a perfect centerpiece for special occasions or a lavish treat for those moments when you simply want to pamper yourself. Whether served at a dinner party or enjoyed quietly at home, the Decadent Salted Caramel Chocolate Indulgence promises an unforgettable sensory journey.
Decadent Salted Caramel Chocolate Indulgence
Ingredients:
1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup salted caramel sauce (plus extra for drizzling)
Sea salt flakes, for garnish
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in boiling water until the batter is well combined. The batter will be thin.
Pour the batter evenly into the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, place one cake layer on a serving plate. Spread a layer of salted caramel sauce over the top.
Place the second cake layer on top and spread another layer of salted caramel sauce over it.
Drizzle additional salted caramel sauce over the top of the cake and sprinkle with sea salt flakes for garnish.
Slice and serve.
Prep Time: 15 minutes | Baking Time: 30-35 minutes | Total Time: 45-50 minutes
Kcal: 380 kcal | Servings: 12 servings
Salted Caramel Chocolate Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist chocolate cake featuring deep cocoa flavors enhanced by the addition of boiling water to the batter. This decadent dessert is layered and topped with luscious salted caramel sauce and finished with a sprinkle of sea salt flakes, creating the perfect balance of sweet and salty flavors.
Ingredients
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup salted caramel sauce (plus extra for drizzling)
- Sea salt flakes, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in the boiling water until the batter is well combined. Note: The batter will be very thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, place one cake layer on a serving plate. Spread a layer of salted caramel sauce over the top.
- Place the second cake layer on top and spread another layer of salted caramel sauce over it.
- Drizzle additional salted caramel sauce over the top of the cake and sprinkle with sea salt flakes for garnish.
- Slice and serve.
Notes
- The batter is intentionally thin after adding the boiling water; this technique ‘blooms’ the cocoa powder for a richer chocolate flavor and moist texture.
- Ensure the cake layers are completely cool before assembling, otherwise the caramel sauce may become too runny.
- You can use high-quality store-bought salted caramel sauce or make your own from scratch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45-50 g
- Sodium: 350-400 mg
- Fat: 15-18 g
- Saturated Fat: 3-5 g
- Trans Fat: 0 g
- Carbohydrates: 60-65 g
- Fiber: 2-3 g
- Protein: 4-6 g
- Cholesterol: 30-40 mg
Frequently Asked Questions (FAQ) for Salted Caramel Chocolate Cake Recipe
1. Can I use gluten-free flour instead of all-purpose flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend for this recipe. Please note that the texture may vary slightly. Use a 1:1 gluten-free flour that includes xanthan gum to help mimic the texture of traditional flour.
2. Is there a dairy-free alternative to whole milk that I can use?
Certainly, you can use any dairy-free milk alternative such as almond milk, soy milk, or oat milk in place of whole milk. The choice of milk alternative might slightly alter the flavor, but it will not significantly affect the texture of the cake.
3. Can I make the salted caramel sauce at home?
Absolutely, making your own salted caramel sauce is a great way to add a personal touch to this cake. To make it, you’ll need sugar, butter, heavy cream, and salt. There are many simple and quick recipes available that guide you through the process.
4. How do I know when the cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached. It should also pull away slightly from the sides of the pan.
5. Can I prepare this cake in advance?
Yes, this cake can be prepared in advance. The layers can be baked, cooled, and stored wrapped in plastic wrap at room temperature for one day or in the refrigerator for up to three days. The salted caramel sauce can also be prepared ahead of time and stored in the refrigerator. Simply reheat gently to achieve a pourable consistency before using.
6. How should I store leftovers?
Leftover cake should be stored in an airtight container in the refrigerator and is best consumed within 3-4 days. For the best texture, let the cake come to room temperature before serving if it has been refrigerated.
7. Can I freeze this cake?
Yes, both the unfrosted cake layers and the completed cake can be frozen. Wrap the layers or cake in plastic wrap followed by a layer of aluminum foil to protect against freezer burn. When ready to serve, thaw in the refrigerator overnight and then bring to room temperature or decorate as desired.
8. What can I do if my cake didn’t rise properly?
A cake may not rise properly due to expired leavening agents, incorrect measurements, or not following the mixing method as described. Ensure your baking powder and soda are fresh, measure ingredients accurately, and mix the batter as directed.
9. Can I add nuts or chocolate chips to the batter?
Yes, you can customize this cake by adding up to 1 cup of chopped nuts or chocolate chips to the batter. Fold them in after the batter is mixed but before pouring it into the cake pans.
10. What are some decoration ideas for this cake?
Aside from the salted caramel drizzle and sea salt flakes, you can garnish the cake with whipped cream, chocolate shavings, or chopped nuts for extra texture and flavor. Fresh berries also make a colorful and tasty addition.
