Salted Caramel Chocolate Cake: A Decadent Treat for Chocolate Lovers
Hello, chocolate lovers! 🌟 If you’re looking to indulge in something truly unforgettable, this Salted Caramel Chocolate Cake is everything you’re dreaming of and more. Imagine layers of rich, moist chocolate cake, creamy caramel, and a touch of sea salt to balance the sweetness. This cake is the ultimate treat for birthdays, celebrations, or simply because you deserve it. Let’s get baking!
Ingredients:
For the Cake Layers:
- All-Purpose Flour – 1 ¾ cups
(Gives the cake structure, making it soft yet dense enough to hold those delicious layers.) - Granulated Sugar – 2 cups
(Adds sweetness and moisture to the cake.) - Cocoa Powder – ¾ cup
(Provides the deep, chocolatey flavor. Use high-quality cocoa for the best results.) - Baking Powder – 1 ½ tsp & Baking Soda – 1 ½ tsp
(Ensures the cake rises, giving it a light texture despite its richness.) - Salt – 1 tsp
(Balances the sweetness and enhances the flavors.) - Eggs – 2 large
(Bind the ingredients and add richness. Room temperature eggs mix better.) - Whole Milk – 1 cup
(Keeps the cake moist. You can also use buttermilk for a tangy twist.) - Vegetable Oil – ½ cup
(Adds extra moisture without overpowering the chocolate flavor.) - Vanilla Extract – 2 tsp
(Enhances the chocolate flavor.) - Boiling Water – 1 cup
(Intensifies the cocoa flavor and creates a smooth batter.)
For the Filling and Topping:
- Caramel Sauce – 1 ½ cups
(For layering and drizzling on top.) - Dark Chocolate Ganache – 1 ½ cups
(Creates a glossy top layer that complements the caramel.) - Flaky Sea Salt – for garnish
(Adds the perfect salty touch to balance the sweetness.)
Directions:
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add the wet ingredients to the dry mixture, mixing just until combined. Stir in the boiling water until smooth – the batter will be thin, which is perfect!
Step 3: Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 4: Layer with Caramel
Place the first cake layer on a serving plate. Spread a generous layer of caramel sauce over the top, allowing it to drip slightly over the edges. Add the second layer, repeat with more caramel, and top with the third layer.
Step 5: Add the Ganache
Pour the dark chocolate ganache over the top of the cake, spreading it evenly and letting it drip down the sides. The ganache should be smooth and glossy.
Step 6: Garnish and Serve
Sprinkle flaky sea salt over the ganache for that perfect salty-sweet contrast. Chill the cake for at least 30 minutes before slicing and serving.
Tips for Success:
- Use High-Quality Ingredients: The quality of your cocoa powder, chocolate, and caramel sauce will make a big difference in the final taste.
- Room Temperature Eggs: These mix more evenly into the batter for a smoother texture.
- Even Layers: Use a scale to divide the batter evenly between pans.
- Make Ahead: Bake the cake layers a day in advance and assemble the cake just before serving.
Frequently Asked Questions (FAQs):
1. Can I use store-bought caramel sauce?
Yes! Store-bought caramel works well, but homemade caramel adds a special touch if you have time.
2. How do I make my ganache smooth?
Use a 2:1 ratio of chocolate to heavy cream, melt gently, and whisk until glossy.
3. Can I freeze this cake?
Yes, freeze the cake layers individually (without caramel or ganache) for up to 3 months. Thaw and assemble before serving.
4. Do I need to use flaky sea salt?
Flaky sea salt adds texture and flavor, but coarse sea salt is a good alternative. Avoid regular table salt.
5. How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
6. Can I use milk chocolate instead of dark chocolate?
Milk chocolate can be used, but dark chocolate balances the caramel’s sweetness better.
Common Mistakes to Avoid:
1. Overmixing the Batter: Overmixing can make the cake dense. Mix just until combined.
2. Skipping the Boiling Water: This step is crucial to bloom the cocoa and enhance the chocolate flavor.
3. Not Leveling the Layers: Use a serrated knife or cake leveler for even layers.
4. Applying Ganache Too Soon: Let the cake cool completely before adding ganache to prevent it from melting.
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