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Salted Caramel Chocolate Cake

58/100 by 174 users
Salted Caramel Chocolate Cake

IngredientsFor the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 1 and 1/2 cups unsweetened cocoa powder sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 3 large eggs + 2 large egg yolks at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

  • 2 cups unsalted butter (4 sticks 16 ounces) VERY soft
  • 4 and 1/2 cups confectioners sugar sifted
  • 3/4 cup unsweetened cocoa powder sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce

Garnish:

  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt

InstructionsFor the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray then place the parchment paper cut out in the bottom of the pans and spray again. It s important to make sure every bit of pan and paper are sprayed so your cakes don t get stuck. Set pans aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer combine both sugars flour cocoa powder baking soda baking powder and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up any large clumps if needed.
  3. In a separate bowl combine the eggs egg yolks sour cream milk oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute. The batter will quite thin.
  4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes or until a wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans and transferring to a cooling rack; cool cakes completely before frosting.

For the chocolate frosting:

  1. In a stand mixer fitted with the paddle attachment cream the softened butter on medium-speed until completely smooth; about 3 minutes.
  2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract salt heavy cream and salted caramel; beat for 3 minutes. If your frosting appears a little too thin add a little more confectioners sugar; If your frosting needs to be thinner add additional heavy cream 1 tablespoon at a time.

Assembly:

  1. Using a serrated knife carefully trim the raised top of each cake making each one an even level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top then add a 1/2 cup of caramel; top with another cake layer and repeat thinly spread it with a layer of frosting then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve or keep refrigerated for up to 5 days.

NotesCake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be wrapped and frozen for up to 2 months. For best results follow the recipe as written.Base Recipe adapted from this SITE

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