Salted Caramel Chocolate Cake



Indulge in the ultimate chocolate lover's dream with this Salted Caramel Chocolate Cake. Moist chocolate layers are generously filled with salted caramel sauce and decadent ganache, creating a dessert that's sinfully delicious!

Ingredients:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup salted caramel sauce
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • Sea salt flakes for garnish

Instructions:

Set the oven temperature to 175C 350F

Butter and dust two 9-inch circular cake pans

Sift the flour, sugar, baking soda, cocoa powder, baking powder, and salt into a large mixing bowl

To the dry ingredients, add the eggs, buttermilk, vegetable oil, and vanilla extract

Blend until completely smooth

Once the batter is thoroughly mixed, stir in the boiling water

It's expected that the batter will be thin, so don't worry about it

Fill the cake pans with the batter, spreading it out evenly

For 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, bake in the preheated oven

After taking the cakes out of the oven, give them ten minutes to cool in the pans

After that, take them out of the pans and place them on a wire rack to cool completely

Make the caramel sauce while the cakes are cooling

The salted caramel sauce should be warmed and pourable over low heat in a saucepan

The heavy cream should be heated to the verge of boiling in a different saucepan

Take the mixture off the heat and thoroughly mix in the chocolate chips, resulting in a smooth and creamy ganache

Transfer one of the cakes onto a platter for serving

Let the cake absorb half of the warm caramel sauce by pouring it over it

Cover the layer of cake covered in caramel with a layer of ganache

After that, place the second cake layer on top and continue, covering more ganache and pouring the leftover caramel sauce

For a deliciously salty contrast, top the cake with flakes of sea salt

To set the ganache and caramel, refrigerate the cake for approximately half an hour

Enjoy your decadent and rich Salted Caramel Chocolate Cake by serving slices!


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