Salted Caramel Chocolate Cake:
Ingredients:
For the chocolate cake:
– 2 cups granulated sugar
– 1 cup light brown sugar, packed
– 2 and 3/4 cups all-purpose flour
– 1 and 1/2 cups unsweetened cocoa powder
– 3 teaspoons baking soda
– 1 and 1/2 teaspoons baking powder
– 1 and 1/4 teaspoons salt
– 3 large eggs + 2 large egg yolks, at room temperature
– 1 and 1/2 cups full-fat sour cream
– 1/3 cup whole milk
– 3/4 cup vegetable oil (or melted coconut oil)
– 2 tablespoons vanilla extract
– 1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
– 2 cups unsalted butter, very soft
– 4 and 1/2 cups confectioners’ sugar, sifted
– 3/4 cup unsweetened cocoa powder, sifted
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 3 tablespoons heavy cream (or more if needed)
– 2 tablespoons salted caramel sauce
Garnish:
– 1 and 1/4 cups salted caramel sauce
– Flaky sea salt
Instructions:
For the chocolate cake:
1. Preheat the oven to 350°F (175°C). Prepare three 9-inch round cake pans by lining them with parchment paper and generously greasing them.
2. In a mixing bowl, combine granulated sugar, light brown sugar, flour, sifted cocoa powder, baking soda, baking powder, and salt. Mix until well combined, breaking up any clumps.
3. In another bowl, mix together the eggs, egg yolks, sour cream, milk, vegetable oil, and vanilla extract until fully combined.
4. Pour the wet mixture into the dry ingredients and mix on low until just combined. Then, add the hot water and mix until the batter is thin and well combined.
5. Divide the batter evenly among the prepared cake pans and bake for about 30 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 a cooling rack to cool completely before frosting.
For the chocolate frosting:
1. In a stand mixer, cream the softened butter until smooth.
2. Turn off the mixer and sift the powdered sugar and cocoa into the mixing bowl. Mix on low until absorbed by the butter, then increase the speed to medium. Add vanilla extract, salt, heavy cream, and salted caramel, and beat for 3 minutes. Adjust consistency with more sugar or cream as needed.
To assemble:
1. Trim the tops of the cooled cakes to make them level.
2. Place one cake layer on a plate or cake stand, spread a thin layer of frosting on top, and add 1/2 cup of caramel. Repeat with the next layer.
3. Place the final cake layer on top and refrigerate the cake for 1 hour to set.
4. Finish frosting the top and sides of the cake, then sprinkle with sea salt.
5. Slice and serve, or refrigerate for up to 5 days.
Enjoy your Salted Caramel Chocolate Cake!
