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Salted Caramel Chocolate Cake

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A rich and moist chocolate cake layered with luscious salted caramel and smooth chocolate frosting, perfect for special occasions.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 4 ounces bittersweet chocolate, chopped
  • 1 cup unsalted butter
  • 2 cups water
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter (for caramel)
  • 1 teaspoon sea salt
  • 8 ounces semisweet chocolate (for frosting)

Instructions

  1. Preheat oven to 350°F. Butter and dust two 8-inch round cake pans with cocoa powder. Line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves. Pour into a large bowl.
  4. Add chopped bittersweet chocolate and butter to the sugar mixture. Let sit, stirring occasionally, until melted and slightly cooled.
  5. Stir in vanilla extract.
  6. Beat eggs into the chocolate mixture at medium speed until combined.
  7. Add dry ingredients all at once and beat until smooth.
  8. Divide batter evenly between prepared pans and bake for about 25 minutes or until a tester comes out clean.
  9. Cool cakes in pans for 25 minutes, then invert onto racks to cool completely.
  10. For salted caramel, melt butter in a saucepan, add brown sugar and heavy cream, bring to a boil and simmer until thickened, about 6 minutes. Stir in sea salt and cool slightly.
  11. For chocolate frosting, bring cream and sugar to a boil, simmer until reduced slightly. Pour into bowl, add semisweet chocolate, butter, vanilla, and salt. Let stand until melted.
  12. Beat frosting with electric mixer until thick and glossy.
  13. Assemble cake by spreading one-third of frosting on one cake layer, drizzle with salted caramel, top with second cake layer, frost top and sides with remaining frosting.

Notes

Ensure the caramel is slightly cooled before drizzling to avoid melting the frosting. Use high-quality chocolate for best flavor. Chill assembled cake for at least an hour before serving for easier slicing.

Nutrition

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