Print

Salted Caramel Chocolate Cake

salted caramel chocolate cake - featured image
Print Recipe

A rich and moist chocolate cake layered with a luscious, gooey salted caramel filling and topped with optional chocolate ganache. Perfect for celebrations and quick to make under 90 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240ml) boiling water
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tbsp (85g) unsalted butter, softened
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 tsp sea salt flakes
  • 3/4 cup (180ml) heavy cream (for ganache, optional)
  • 8 oz (225g) bittersweet chocolate chips (for ganache, optional)
  • 1 tbsp (14g) butter (for ganache, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. Whisk until combined and clump-free.
  3. In another bowl, beat eggs with milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly pour wet ingredients into dry ingredients, stirring gently until just combined with no dry spots.
  5. Carefully stir in boiling water until batter is thin and smooth.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out with moist crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  8. To make caramel filling: In a medium saucepan over medium heat, melt sugar while stirring constantly until amber liquid forms (8-10 minutes). Remove from heat and stir in butter until melted.
  9. Slowly pour in warm heavy cream while stirring vigorously. Stir in sea salt flakes and let cool until thick but pourable.
  10. Place one cake layer on serving plate. Spread a generous amount of caramel filling over the top. Place second cake layer on top and press lightly.
  11. For ganache topping (optional): Heat heavy cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth, then add butter and stir until glossy. Pour over cake, letting it drip down sides.
  12. Refrigerate cake for at least 30 minutes to set filling and ganache. Bring to room temperature before slicing.

Notes

Do not walk away while melting sugar for caramel to avoid burning. Use a candy thermometer or watch for deep amber color. Pour cream slowly to prevent splattering. Let cakes cool completely before filling to prevent caramel from melting and sliding. Use a serrated knife dipped in hot water for clean slices. If caramel hardens, gently warm before use.

Nutrition

Keywords: salted caramel, chocolate cake, gooey filling, homemade cake, easy dessert, caramel chocolate cake, celebration cake

Find it online: https://bouncybowl.com/salted-caramel-chocolate-cake-recipe-easy-homemade-gooey-filling-delight/