Salted Caramel Chocolate Cake

You’ll love Salted Caramel Chocolate Cake for its rich and complex flavors.
The moist chocolate cake is perfectly complemented by the gooey, slightly salty caramel layers, creating a delightful balance of sweetness and saltiness.
The chocolate ganache frosting adds a creamy and velvety finish, making each bite a truly decadent experience.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup hot brewed coffee

Salted Caramel Sauce

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1/2 teaspoon sea salt

Chocolate Ganache Frosting

• 8 ounces semisweet or bittersweet chocolate, chopped
• 1 cup heavy cream
• Sea salt, for sprinkling

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, whole milk, vegetable oil, and pure vanilla extract to the dry ingredients, mixing until just combined.
4. Stir in the hot brewed coffee until the batter is smooth. The batter will be thin.
5. Divide the batter evenly among the prepared cake pans.
6. Bake the cakes in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
8. In a saucepan, combine the granulated sugar and water over medium-high heat.
9. Stir until the sugar dissolves, then let the mixture come to a boil without stirring.
10. Cook the sugar mixture until it turns a deep amber color, swirling the pan occasionally to ensure even cooking.
11. Remove the pan from the heat and carefully whisk in the heavy cream. The mixture will bubble vigorously, so be cautious.
12. Stir in the unsalted butter and sea salt until the caramel is smooth and velvety.
13. Let the salted caramel sauce cool slightly before using.
14. Place the chopped chocolate in a heatproof bowl.
15. In a saucepan, heat the heavy cream until it just begins to simmer.
16. Pour the hot cream over the chopped chocolate and let it sit for a minute.
17. Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
18. Place one of the cooled chocolate cakes on a serving plate or cake stand.
19. Drizzle a generous amount of the salted caramel sauce over the cake layer.
20. Add the second chocolate cake layer on top and repeat the process, drizzling more salted caramel sauce.
21. Finally, place the third cake layer on top and frost the entire cake with the chocolate ganache.
22. Use an offset spatula to create swirls or smooth the frosting on the sides and top.
23. Sprinkle a pinch of sea salt on top of the cake for an elegant finish.