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Salted Caramel Chocolate Cake

Salted Caramel Chocolate Layer Cake Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 cup hot brewed coffee
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into cubes
  • ½ cup heavy cream, at room temperature
  • 1 tsp flaky sea salt
  • 1 ½ cups unsalted butter, softened
  • 3 ½ cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • 4 oz dark chocolate (60-70%), melted and cooled slightly
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp fine sea salt

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment. Whisk flour, cocoa, baking powder, baking soda, and salt. Beat sugars and oil, then add eggs and vanilla. Alternately mix in dry ingredients and buttermilk. Stream in hot coffee and stir until smooth. Divide batter between pans and bake 28 to 32 minutes. Cool 10 minutes in pans, then turn out onto a rack.
  2. In a saucepan over medium heat, melt the sugar without stirring, swirling occasionally, until deep amber, about 6 to 8 minutes. Off the heat, whisk in butter until melted, then slowly whisk in heavy cream. Stir in flaky sea salt. Cool, then refrigerate until thickened.
  3. Beat the butter until pale. Sift in powdered sugar and cocoa, beat until combined. Add melted chocolate, cream, vanilla, and salt, then beat until light and spreadable, adding more cream if needed.
  4. Place one cake layer on a plate. Spread with ½ cup frosting, spoon ⅓ cup caramel in the center, and top with the second layer. Apply a thin crumb coat, chill 20 minutes, then frost the entire cake.
  5. Drizzle the remaining caramel over the cake, letting it drip down the sides. Sprinkle with extra flaky salt. Let stand at room temperature 20 minutes before slicing.

Notes

The caramel sauce thickens as it cools, so plan to make it at least an hour before you assemble the cake. If the caramel becomes too firm to drizzle from the fridge, let it sit at room temperature for 15 minutes or warm it slightly in the microwave in 5-second bursts until pourable. This cake tastes even better the next day after the caramel settles into the frosting.