Double Chocolate Salted Caramel Cake
User Reviews
4.5
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Prep Time
45 mins
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Cook Time
35 mins
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Total Time
1 hr 20 mins
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Servings
12 servings
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Course
Cake
Double Chocolate Salted Caramel Cake
Description
This cake features a chocolate batter made from granulated sugar, all-purpose flour, unsweetened cocoa powder combined with black cocoa powder, baking powder, baking soda, kosher salt, eggs, buttermilk, strong brewed black coffee, vegetable oil, and vanilla extract. The batter is mixed thoroughly and baked in greased pans until a toothpick comes out clean. Cooling the cake completely before frosting ensures clean layers.
The frosting consists of creamed unsalted butter and cooled melted semisweet chocolate combined with sifted powdered sugar, cocoa powder, vanilla, and milk to create a rich, creamy chocolate buttercream. Additionally, a ganache made from semisweet chocolate, heavy cream, vanilla, and honey adds a glossy topping. The cake is decorated with salted caramel sauce and optionally sprinkled with salted caramel sugar pieces for texture and flavor contrast.
This layered cake suits celebratory occasions, offering a balance of intense chocolate flavor with the smoothness of caramel and a mix of textures from moist crumb to silky frosting and ganache. The black cocoa adds depth and a dark color to the cake layers.
Useful notes include that the salted caramel sugar pieces used for decoration were purchased commercially. Ghirardelli Dark & Sea Salt Caramel chocolate squares were used, which contribute a quality chocolate flavor to the cake. The layers can be made ahead and stored, allowing assembly closer to serving time.
Ingredients
For the Cake:
- 2 cups sugar
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 2 tablespoons black cocoa powder optional, King Arthur Flour brand
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 egg
- 1 cup buttermilk
- 1 cup strong brewed black coffee
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
For the Frosting:
- 1 cup butter softened, unsalted
- 4 ounces semisweet chocolate melted and cooled
- 4 cups powdered sugar sifted
- 2 tablespoons cocoa powder sifted, unsweetened
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk
For the Ganache:
- 4 oz semisweet chocolate chopped into very small pieces
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon honey
To Decorate:
- ⅓ cup caramel sauce homemade salted
- salted caramel sugar pieces optional
Instructions
- For the Cake
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low speed until dry ingredients are thoroughly combined.
- Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
- Pour batter evenly into prepared pans.
- Bake in preheated oven for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks. Cool completely.
- For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes.
- Spoon in cooled, melted chocolate (chocolate should feel cool to the touch, but still be melted. I usually cool mine for about 5 minutes) and mix on low speed to incorporate the melted chocolate. Scrape down the sides of the bowl as needed.
- Add in powdered sugar, cocoa, and vanilla and mix on low speed until combined.
- Turn the mixer back up to medium-high speed and beat for an additional 5 minutes. Add in milk, 1 tablespoon at a time until you reached the desired consistency.
- Place one cake layer on a cake stand or plate and frost the top of the cake with a little less than half of the frosting. Add the next layer and frost the top of the cake with the remaining frosting.
- If desired, top with salted caramel chocolate pieces.
- For the Ganache
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the vanilla and honey. Allow to cool at room temperature for about 10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
- Drizzle ganache and salted caramel sauce over the cake before serving. Refrigerate any leftover cake for up 3 days.
Notes
- The salted caramel sugar pieces used for decoration were purchased from World Market.
- The chocolate squares used in the frosting are Ghirardelli Dark & Sea Salt Caramel.
User Reviews
Overall Rating
4.5
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