Chocolate Caramel Cake
An ultra-decadent chocolate cake layered with generous amounts of homemade caramel sauce and finished with rich chocolate buttercream frosting.
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
250 g
granulated sugar
200 g
unsweetened cocoa powder (sifted)
75 g
baking soda
5 g
baking powder
10 g
salt
3 g
large eggs (room temperature)
2 piece
buttermilk (room temperature)
240 ml
vegetable oil
120 ml
vanilla extract
10 ml
hot water (hot)
240 ml
Caramel Sauce
granulated sugar
200 g
unsalted butter (cubed)
115 g
heavy cream (room temperature)
180 ml
sea salt
3 g
vanilla extract
5 ml
Chocolate Buttercream
unsalted butter (softened)
230 g
powdered sugar (sifted)
400 g
unsweetened cocoa powder (sifted)
75 g
heavy cream (cold)
60 ml
vanilla extract
5 ml
salt
1 g
Assembly
caramel sauce (room temperature)
200 ml
flaky sea salt
5 g
Instructions
Prepare oven and pans
Preheat oven and prepare cake pans for baking.
Mix dry ingredients
Combine all dry ingredients in a large bowl.
Mix wet ingredients
Whisk eggs, buttermilk, oil, and vanilla until smooth.
Combine wet and dry ingredients
Add wet ingredients to dry ingredients and mix until just combined.
Add hot water to batter
Gradually add hot water while stirring - batter will be thin.
Bake the cake layers
Divide batter between prepared pans and bake until toothpick comes out clean.
Make caramel sauce
Cook sugar until amber, then carefully add butter and cream.
Cool cake layers
Remove cake from oven and cool completely before assembling.
Make chocolate buttercream
Beat butter until creamy, then gradually add powdered sugar and cocoa.
Assemble the cake
Layer cake with generous amounts of caramel sauce between each layer.
Frost the cake
Apply chocolate buttercream to entire cake and create decorative swirls.
Add final caramel drizzle
Drizzle remaining caramel over the top and sprinkle with sea salt.
Original recipe
Storage
Store in airtight container. Caramel may firm up in fridge - bring to room temperature before serving for best texture.
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