Description
A decadent dessert for chocolate lovers featuring layers of chocolate cake, salted caramel sauce, and rich frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar (for caramel)
- 6 tablespoons unsalted butter (for caramel)
- ½ cup heavy cream (for caramel)
- 1 teaspoon sea salt (for caramel)
- 1 cup unsalted butter (for frosting)
- 3 ½ cups powdered sugar (for frosting)
- ½ cup unsweetened cocoa powder (for frosting)
- 1/3 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
- Carefully stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.
- Once melted, add the butter and stir until fully melted and combined.
- Carefully pour in the heavy cream and stir until smooth. Remove from heat and stir in the sea salt. Let it cool slightly.
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until combined.
- Pour in the heavy cream and vanilla extract, beating until the frosting is light and fluffy.
- Place one chocolate cake layer on a serving plate. Spread a layer of salted caramel sauce over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the chocolate frosting.
- Drizzle additional salted caramel sauce over the top of the frosted cake and sprinkle with a pinch of sea salt.
Notes
- Store leftovers in an airtight container.
- Can be made a day in advance.
- For a richer flavor, use dark chocolate cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg