Prepare to embark on a mouthwatering journey that will transform your dessert game forever! This Chocolate Salted Caramel Cake isn't just a recipe—it's a decadent experience that promises to melt hearts and tantalize taste buds. Imagine a rich, moist chocolate cake layered with luscious salted caramel that cascades dramatically down the sides, creating a dessert so irresistible that it'll become the star of every gathering. Whether you're a chocolate enthusiast, a caramel fanatic, or simply someone who appreciates extraordinary desserts, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup salted caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring the entire surface is evenly coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until thoroughly combined and free of lumps.
- In a separate medium bowl, beat the eggs until well blended. Add whole milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they are fully incorporated and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and no dry streaks remain.
- Carefully add the boiling water to the batter, mixing on low speed until just combined. The batter will be thin and very liquid, which is normal for this type of chocolate cake.
- Divide the batter evenly between the prepared cake pans. Gently tap the pans on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes. To test for doneness, insert a toothpick into the center of the cakes - it should come out clean or with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Once the cakes are completely cool, place one layer on a serving plate. Drizzle generously with salted caramel sauce, allowing it to slightly soak into the cake.
- Place the second cake layer on top. Cover the entire cake with remaining salted caramel sauce, allowing it to drip down the sides for a rustic, decadent appearance.
- For best results, let the cake sit for 30 minutes before serving to allow the caramel to set slightly. Slice and serve at room temperature.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother, more consistent batter.
- Precise Measurements: Use exact measurements and sift dry ingredients to prevent lumps and ensure a tender cake texture.
- Boiling Water Technique: Don't be alarmed by the thin batter—the boiling water helps create an incredibly moist chocolate cake.
- Cooling is Crucial: Allow cakes to cool completely before adding caramel to prevent melting and ensure clean layers.
- Caramel Drizzling Trick: For a professional look, use a spoon or squeeze bottle to create controlled caramel drips.
- Storage Tip: Store the cake in a cool place and consume within 3-4 days for optimal freshness.
- Make Ahead: You can prepare the caramel sauce and cake layers a day in advance to reduce day-of preparation stress.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 62g
Protein: 5g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 45mg
