The Ultimate Dessert Experience: Decadent Salted Caramel Chocolate Cake
Introduction :
Should you enjoy rich, decadent desserts, this Salted Caramel Chocolate Cake will soon take front stage in your new favorite! This cake boasts a moist chocolate sponge, a creamy salted caramel filling, and a silky chocolate ganache. For every occasion, this is a remarkable treat because of the sweet and salty tastes. This cake will wow your friends and relatives whether your celebration is a birthday, dinner party, or just a taste of great dessert.
Let’s explore the recipe that will raise your baking performance to unprecedented levels. 🍫✨
Why You’ll Love This Salted Caramel Chocolate Cake?
✔ Rich Chocolate Flavor: The layers of delicious chocolate cake taste strongly chocolatey.
✔ Buttery Salted Caramel – A delicious caramel filling enhanced in richness by a little sea salt.
✔ Silky Chocolate Ganache – The extra luxury and glossy finish the chocolate ganache adds
✔ Wonderful for Any Occasion Show-stopping beautiful cake for birthdays, holidays, or family get-togethers will wow your guests.
✔ Sweet and Salty Perfection – Every mouthful of this perfectly balances sweet chocolate with salty caramel!
Recipe Card: Salted Caramel Chocolate Cake
| Category | Details |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30-35 minutes |
| Total Time | ~1 hour |
| Servings | 12 slices |
| Cuisine | American |
| Course | Dessert |
Ingredients
For the Chocolate Cake
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups |
| Granulated sugar | 1 ½ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking powder | 1 ½ tsp |
| Baking soda | 1 ½ tsp |
| Salt | 1 tsp |
| Large eggs | 2 |
| Whole milk | 1 cup |
| Vegetable oil | ½ cup |
| Vanilla extract | 2 tsp |
| Boiling water | 1 cup |
For the Salted Caramel Filling
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Unsalted butter | 6 tbsp |
| Heavy cream | ½ cup |
| Vanilla extract | 1 tsp |
| Flaky sea salt | ½ tsp |
For the Chocolate Ganache
| Ingredient | Quantity |
|---|---|
| Semi-sweet chocolate (chopped) | 8 oz |
| Heavy cream | 1 cup |
| Vanilla extract | 1 tsp |
| Unsalted butter | 1 tbsp |
Instructions
| Step | Action |
|---|---|
| 1 | Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. |
| 2 | In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. |
| 3 | Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth. |
| 4 | Gradually add boiling water to the batter, mixing until smooth (batter will be thin). |
| 5 | Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes. Let cool in the pans for 10 minutes, then transfer to a wire rack. |
| 6 | In a saucepan, melt sugar over medium heat until amber. Stir in butter and melt. Add heavy cream and whisk until smooth. Stir in vanilla extract and sea salt. Let cool. |
| 7 | In a saucepan, heat heavy cream until simmering. Pour over chopped chocolate and stir until smooth. Add vanilla extract and butter for extra richness. Let cool. |
| 8 | Assemble the cake: Place one cake layer, top with salted caramel filling, and place the second cake layer on top. Pour the chocolate ganache over the cake. |
| 9 | Let the ganache set for 30 minutes to an hour before slicing and serving. |
Storage & Freezing
| Storage Method | Details |
|---|---|
| Room Temperature | Store for up to 3 days in an airtight container. |
| Refrigerator | Keeps fresh for up to 5 days in an airtight container. |
| Freezing (Whole Cake) | Freeze wrapped tightly for up to 3 months. Thaw before serving. |
| Freezing (Slices) | Freeze individual slices for up to 3 months. Thaw before serving. |
Ingredients
For the Chocolate Cake
One three-quarters cups all-purpose flour
1 ½ cups granulated sugar – ¾ cup unsweetened cocoa powder
Two large eggs; one ½ tsp baking powder; one ½ tsp baking soda; one tsp salt
One cup full milk
½ cup vegetable oil; two tsp vanilla extract;
One cup boiling water
For the Salted Caramel Filling
One cup granulated sugar ; six tablespoons unsalted butter
half cup heavy cream
½ tsp flaky sea salt; 1 tsp vanilla extract
For the Ganache Chocolate
One cup heavy cream; eight ounces semi-sweet chocolate; one tsp vanilla extract
- One tablespoon unsalted butter
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Step-by-Step Guide
First step: create the chocolate cake.
Set the oven to 350°F (175°C). Two 9-inch round cake pans, grease and flour.
Whisk in a big basin flour, sugar, cocoa powder, baking powder, baking soda, and salt.
To the dry goods add eggs, milk, vegetable oil, and vanilla extract*. Till completely blended and smooth, mix.
Pour the boiling water slowly, mixing until the batter comes together. Though that’s natural, the batter will be thin.
- Distribute the batter fairly among the ready cake pans.
- Bake until a toothpick put in the center comes out clean, 30 to 35 minutes
After 10 minutes let the cakes cool in the pans, then move them to a wire rack to cool totally.
Second step: create the salted caramel filling.
Heat sugar over medium heat in a medium saucepan until it starts to melt and become amber in colour. Stirring now helps to guarantee that it won’t burn.
Add butter once the sugar has melted; whisk until fully melted and mixed.
Pour the heavy cream slowly while whisking continually. Be advised; the mixture will bubble up.
- Whisk constantly until smooth. Add sea salt vanilla extract.
- Before stuffing the caramel, let it cool just little.
Stage 3: Create the Chocolate Ganache
Heat the heavy cream over medium heat in a small saucepan until it just starts to simmer—never let it boil.
Pour the heated cream over the chopped chocolate and let it sit two minutes.
Stir the chocolate and cream till glossy and smooth. For added sparkle and richness, stir in vanilla extract and butter.
- Before sloshing the ganache over the cake, let it cool just slightly.
Fourth Step: Cake Assembly
Put one layer of the chocolate cake on a platter.
Over the top of the cake, generously cover with salted caramel filling.
After positioning the second cake layer above, gently press down to level the cake.
- Drizzle the chocolate ganache over the top of the cake such that it drizzles down the sides for that lovely, delicious finish.
- To intensify the salted caramel taste, add with a little extra flaky sea salt at will.
Scene 5: Let It Set and Present
To let the ganache harden somewhat, let the cake rest for 30 minutes to hour.
Slice, present, and savor the rich, decadent tastes of our best salted caramel chocolate cake!
Advice for the Perfect Salted Caramel Chocolate Cake
✔ Don’t Overmix the Cake Batter – Stir the cake ingredients until just incorporated to guarantee a light and fluffy cake.
For optimum texture, make sure your butter, milk, and eggs are at room temperature.
✔ Chill the Ganache – Let the ganache cool a little before pouring it over the cake so it doesn’t melt the caramel filling.
✔ Caramel Cooling Time – Before cake assembly to avoid running out, let the salted caramel filling cool to room temperature.
✔ Make Ahead – One could make this cake one day ahead. Just pack it in an airtight container and let it come to room temperature before presenting.
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// Storage & Freezing
Store the cake at room temperature for up to 3 days in an airtight container; Refrigerator helps to keep fresh for up to 5 days. Store to retain moisture in an airtight container. Freeze individual slices or the entire cake tightly in plastic wrap and foil for up to three months. Thaw at room temperature; then, serve.
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Serving Suggestions
For a treat extra decadent, pair a slice of cake with vanilla ice cream.
☕ with Coffee – A slice of this thick cake complements a cup of coffee or espresso exactly.
Drizzling more salted caramel sauce over the cake before serving will help to create a more delicious experience.
Frequently Asked Questions (FAQs)
1. Can I Use Store-Bought Caramel Sauce Instead of Making My Own?
Indeed, you could use store-bought caramel sauce, but homemade caramel sauce has a more nuanced taste. To accentuate the salted caramel taste, toss in a little sea salt.
2. How might I create a gluten-free cake?
Replace the all-purpose flour in this cake to be gluten-free with a 1:1 gluten-free baking blend*. Make sure the other components are likewise gluten-free.
3. Can I include nuts into the cake?
Indeed! Including chopped pecans or walnuts either as a topping or into the cake batter improves taste and gives texture.
Cut back on the caramel sauce and use dark chocolate ganache to help to make the cake less sugary. You could also somewhat cut the sugar in the cake.
5. Can I make the cake ahead of time?
Indeed! Ahead of time you can prepare the caramel filling as well as the cake. Keep them in sealed containers; assemble the cake immediately before serving.
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Conclusion Thoughts
A dream come true for dessert enthusiasts is this Salted Caramel Chocolate Cake! Its silky ganache topping, gooey caramel filling, and rich chocolate layers provide the ideal mix of flavors and sensations. This cake will leave everyone wanting more whether you’re baking for a celebration or just treating yourself.
Try this and let me know how it comes out. Happy baking. 😂🍫
