Indulge in Decadence: Salted Caramel Chocolate Cake Recipe
Prepare yourself for a culinary adventure that blends the richness of chocolate with the irresistible allure of salted caramel. Our Salted Caramel Chocolate Cake is a masterpiece of flavors and textures, guaranteed to leave your taste buds dancing with delight. In this guide, we’ll take you through every step of creating this delectable dessert, from the ingredients to the finishing touches. Get ready to elevate your baking game to new heights!
Ingredients:
For the Chocolate Cake:
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 2 and 3/4 cups all-purpose flour (not packed!)
- 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 Salted Caramel Chocolate Frosting:
- 2 cups unsalted butter, 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
Garnish:
- 1 and 1/4 cups salted caramel sauce
- Flaky sea salt
Instructions:
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add the eggs, egg yolks, sour cream, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well combined, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and carefully pour in the hot water. Mix until just combined; the batter will be thin.
- Divide the batter evenly among the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Salted Caramel Chocolate Frosting:
- In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
- Gradually add the confectioners’ sugar and cocoa powder, mixing on low speed until well combined.
- Add the vanilla extract, salt, heavy cream, and salted caramel sauce. Beat on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. If the frosting is too thick, add more cream, one tablespoon at a time, until desired consistency is reached.
- Once the cakes are completely cooled, assemble the cake layers with a generous amount of frosting between each layer.
- Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula for an even finish.
- Drizzle the top of the cake with salted caramel sauce, allowing it to drip down the sides.
- Sprinkle flaky sea salt over the caramel drizzle for a finishing touch.
- Refrigerate the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
Cook Notes and Variations:
- Cake Texture: For an even richer cake, you can substitute some of the hot water with hot coffee.
- Caramel Sauce: If you prefer homemade salted caramel sauce, you can find recipes online or at your local grocery store.
- Nutty Addition: Consider adding chopped nuts, such as pecans or hazelnuts, between the cake layers for added texture and flavor.
Keto and Low-Carb Versions:
- Keto Version: While it’s challenging to replicate the exact texture and taste of traditional chocolate cake in a keto-friendly version, you can experiment with alternative sweeteners like erythritol or stevia in the cake and frosting. Use almond flour or coconut flour instead of all-purpose flour, and opt for sugar-free caramel sauce.
- Low-Carb Version: Similarly, in the low-carb version, you can reduce the sugar content by using a sugar substitute in the cake and frosting. Choose almond flour or a combination of almond and coconut flour for the cake, and use heavy cream instead of milk for a creamier texture.
With its luscious layers of moist chocolate cake, decadent salted caramel chocolate frosting, and a sprinkle of flaky sea salt, this Salted Caramel Chocolate Cake is a true showstopper. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is sure to impress. Get ready to savor every rich and delicious bite!
Frequently Asked Questions (FAQs):
Q: Can I make the cake layers in advance? A: Absolutely! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
Q: Can I freeze the cake layers? A: Yes, you can freeze the cake layers for up to three months. Wrap each layer tightly in plastic wrap and then aluminum foil before placing them in a freezer bag. Thaw them in the refrigerator overnight before assembling the cake.
Q: Can I use dark cocoa powder instead of unsweetened cocoa powder? A: Yes, you can use dark cocoa powder for a richer, more intense chocolate flavor. Just be aware that it may affect the color of the cake and frosting.
Q: How do I prevent the cake layers from sticking to the pans? A: Make sure to grease and flour the cake pans generously, and consider lining the bottoms with parchment paper for extra insurance against sticking.
Q: Can I make this cake without eggs? A: While eggs contribute to the structure and texture of the cake, you can experiment with egg substitutes such as applesauce, mashed bananas, or commercial egg replacers. However, the results may vary.
Q: Can I use store-bought caramel sauce instead of homemade? A: Absolutely! Store-bought caramel sauce works just fine for this recipe. Just make sure it’s salted caramel sauce for that perfect balance of sweetness and saltiness.
Q: How do I store leftover cake? A: Store any leftover cake in an airtight container in the refrigerator for up to five days. Bring it to room temperature before serving for the best taste and texture.
Q: Can I make cupcakes instead of a layer cake? A: Yes, you can definitely adapt this recipe to make cupcakes. Adjust the baking time accordingly and top each cupcake with a dollop of frosting and a drizzle of salted caramel sauce.
Q: Can I use a different type of salt for garnish? A: While flaky sea salt is recommended for its delicate texture and subtle flavor, you can experiment with other types of salt such as fleur de sel or Himalayan pink salt.
Q: Can I add other flavors to the frosting? A: Absolutely! Feel free to get creative with the frosting by adding extracts like almond or coconut for a unique twist. You can also fold in chopped chocolate or toffee bits for extra indulgence.
This comprehensive guide covers everything you need to know about creating the ultimate Salted Caramel Chocolate Cake, from the basic recipe to FAQs and variations. Get ready to impress your friends and family with this decadent dessert masterpiece!