Salted Caramel Chocolate Cake (Print)

Decadent layers of chocolate and caramel come together with rich frosting for a show-stopping dessert.

# Ingredients:

→ Chocolate Cake

01 - 400 g granulated sugar
02 - 220 g light brown sugar, packed
03 - 345 g all-purpose flour, sifted
04 - 135 g unsweetened cocoa powder, sifted
05 - 3 teaspoons baking soda
06 - 1.5 teaspoons baking powder
07 - 1.25 teaspoons fine salt
08 - 3 large eggs, at room temperature
09 - 2 large egg yolks, at room temperature
10 - 360 g full-fat sour cream
11 - 80 ml whole milk
12 - 180 ml vegetable oil or melted coconut oil
13 - 2 tablespoons vanilla extract
14 - 360 ml hot water

→ Salted Caramel Chocolate Frosting

15 - 450 g unsalted butter, extremely soft
16 - 540 g confectioners' sugar, sifted
17 - 65 g unsweetened cocoa powder, sifted
18 - 1 teaspoon vanilla extract
19 - 0.5 teaspoon fine salt
20 - 45 ml heavy cream, plus more if needed
21 - 2 tablespoons salted caramel sauce

→ Garnish

22 - 315 ml salted caramel sauce
23 - Flaky sea salt, for sprinkling

# Steps:

01 - Preheat oven to 175°C. Line three 23-cm round cake pans with parchment paper. Generously coat bottoms and sides with nonstick spray, place parchment rounds, and spray again for full coverage.
02 - In a stand mixer bowl fitted with paddle attachment or a large mixing bowl, combine granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt. Mix on low speed until thoroughly blended, breaking up large clumps by hand if needed.
03 - In a separate bowl, whisk together eggs, egg yolks, sour cream, milk, oil, and vanilla extract until smooth and homogenous.
04 - Pour wet mixture into the dry ingredients. Mix on low speed until just incorporated. Gradually add hot water while mixing; continue for about 1 minute until batter is fully combined and thin.
05 - Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until a wooden toothpick inserted in the center emerges clean or with a few moist crumbs. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack and cool completely.
06 - In a stand mixer with paddle attachment, cream the ultra-soft butter on medium speed for 3 minutes until smooth. Sift in confectioners' sugar and cocoa powder; mix on lowest speed until fully absorbed, around 2 minutes. Increase speed to medium, blend in vanilla, salt, heavy cream, and salted caramel. Beat for 3 minutes; adjust consistency with additional sugar or cream as needed.
07 - Using a serrated knife, carefully trim domed tops from each cake layer to create flat, even surfaces.
08 - Place the first cake layer on a serving plate or cake stand. Spread a thin layer of frosting and top with 120 ml caramel. Add the second layer, repeat frosting and caramel. Place the third layer on top. Refrigerate the assembled layers for 1 hour to set.
09 - Frost the top and sides of the cake with remaining frosting. Drizzle with the remaining caramel sauce and sprinkle with flaky sea salt. Slice and serve, or refrigerate for up to 5 days.

# Notes:

01 - Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.
02 - Ensure cakes cool completely before frosting to prevent melting.

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