Description
Salted Caramel Chocolate Cake
Ingredients:
For the chocolate cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee
For the salted caramel filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt
For the chocolate frosting:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add buttermilk, oil, eggs, and vanilla extract, mixing until combined. Stir in hot coffee until smooth. Divide batter evenly between the pans and bake for 30-35 minutes. Let cool completely.
For the caramel, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Add butter and stir until combined. Slowly pour in heavy cream, whisking until smooth. Remove from heat and stir in sea salt. Let cool.
For the frosting, beat butter until creamy. Add powdered sugar and cocoa powder, mixing until combined. Gradually add heavy cream and vanilla extract, beating until fluffy.
To assemble, place one cake layer on a plate, spread a layer of salted caramel, then repeat with the second layer. Cover with the final cake layer and frost the entire cake with chocolate frosting. Garnish with extra caramel drizzle and sea salt. Slice and enjoy!
Step-by-Step Guide
1. Prepare Pans & Oven: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for foolproof removal.
2. Mix Dry Ingredients: In a large bowl, thoroughly whisk the flour, cocoa powder, baking powder, baking soda, salt, and sugar. This ensures even leavening and flavor.
3. Combine Wet Ingredients: Add buttermilk, oil, eggs, and vanilla to the dry mix. Beat with an electric mixer on medium for 2 minutes until fully combined and smooth.
4. Incorporate Coffee: Carefully stir in the hot coffee. The batter will be thin. Divide it evenly among the three prepared pans.
5. Bake & Cool: Bake for 30-35 minutes until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Make Caramel Filling: Melt sugar in a heavy saucepan over medium heat, stirring constantly. Once amber, add butter (it will bubble). Whisk until combined. Remove from heat and slowly whisk in cream. Stir in sea salt. Cool to a spreadable consistency.
7. Make Frosting: Beat softened butter until pale and fluffy. Sift in powdered sugar and cocoa to avoid lumps. Beat on low, then increase speed. Add cream and vanilla, beating until light and spreadable.
8. Assemble: Place first cake layer on a plate or stand. Spread a generous, even layer of cooled caramel. Repeat with second layer. Top with final cake layer. Apply a thin “crumb coat” of frosting, chill for 15 minutes, then apply the final, thick layer of frosting.
Serving Suggestions
Serve slices at room temperature for the best texture and flavor. Pair with a strong cup of coffee or a glass of cold milk. For an elegant dessert, garnish each plate with a dollop of whipped cream, a fresh berry, and a final sprinkle of flaky sea salt.
How-to Summary
Create a decadent salted caramel chocolate cake by baking three layers of moist coffee-infused chocolate cake. Prepare a homemade salted caramel sauce for the filling and a rich chocolate buttercream for frosting. Assemble by layering cake and caramel, then frost the entire cake. Garnish with extra caramel and sea salt.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw before assembling.
What can I use instead of buttermilk? Make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Why is hot coffee in the batter? The coffee deepens the chocolate flavor without adding a coffee taste. For a caffeine-free version, use hot water.
My caramel turned grainy or seized. What happened? This often occurs if sugar crystals form on the pan’s sides. To prevent, brush down sides with a wet pastry brush while melting the sugar. If it seizes when adding cream, return to low heat and whisk vigorously until smooth.
How should I store the finished cake? Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let refrigerated slices come to room temperature for about 30 minutes before serving.
Common Mistakes to Avoid
- Using Cold Ingredients: Ensure eggs, buttermilk, and butter are at room temperature for proper emulsification and a smooth batter/frosting.
- Overmixing the Batter: Mix only until ingredients are combined after adding the coffee. Overmixing develops gluten, leading to a tough cake.
- Not Cooling Cakes Completely: Assembling with warm layers will melt the caramel and frosting, creating a messy slide.
- Rushing the Caramel: Cook sugar over medium heat, not high. Be patient and stir constantly for an even, smooth melt without burning.
- Soft Frosting: If your frosting is too soft to hold shape, chill it for 15-20 minutes, then re-whip before using.
Conclusion
This Salted Caramel Chocolate Cake is a show-stopping dessert that masterfully balances rich, moist chocolate with the sweet-and-salty punch of homemade caramel. While the process has several steps, each is manageable and contributes to an extraordinary final result. By following the detailed guide and avoiding common pitfalls, you can confidently create a bakery-quality masterpiece that will impress any crowd. The combination of flavors and textures makes every slice a truly indulgent experience.