Salted Caramel Chocolate Cake
Soft, moist chocolate cake topped with a whipped caramel buttercream. Drizzle with extra caramel and a sprinkle of flaky salt for a decadent yet easy chocolate cake.
Servings: 12
Calories: 473kcal
Equipment
- Stand mixer with paddle attachment, or handheld mixer
- Large mixing bowl
- Medium saucepan
Ingredients
Chocolate Cake
- 1 cup all-purpose flour 120g
- 1 cup granulated sugar 200g
- ⅓ cup cocoa powder dutch processed (30g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup full-fat sour cream room temperature (60g)
- ¼ cup vegetable or canola oil 60ml
- ¼ cup whole milk room temperature (60ml)
- 1 large egg + 1 yolk room temperature
- ¼ cup semi-sweet chocolate or chocolate chips chopped (50g)
- ½ cup hot coffee or water 4 fl oz
Caramel
- ½ cup granulated sugar 100g
- 3 tablespoons unsalted butter room temperature (42g)
- ¼ cup heavy whipping cream 60ml
- 1 teaspoon vanilla paste or extract
- ½ teaspoon flaky sea salt
Caramel Buttercream Frosting
- ½ cup unsalted butter room temperature (113g)
- 3 cups powdered sugar 360g
- ¼ cup caramel 80g
- ¼ cup heavy whipping cream 60ml
- Flaky Sea Salt for garnish
Instructions
Chocolate Cake
- Preheat the oven to 350℉/180℃ and grease and parchment line an 8x8” baking pan with overhangs.
- In a bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, combine the sour cream, vegetable oil, whole milk, eggs and whisk to combine.
- In a small bowl, add the hot coffee or water and chocolate and allow to stand for about a minute, then mix to combine.
- Add the dry ingredients to the sour cream mixture and mix to combine using a rubber spatula or wooden spoon. It will be thick at this point.
- Stir together the coffee and chocolate, then add to the batter and carefully mix to fully combine. Pour the batter into the prepared baking pan and bake for 25 -30 minutes until the edges have started to pull away from the sides and the center is no longer sloshy. A toothpick inserted into the center will come out clean.
- Make the caramel while the cake bakes.
- Allow the cake to cool in the pan for 5 minutes on a wire rack, then transfer the cake (using the parchment overhangs) out of the pan to the rack to finish cooling.
Caramel
- Add the sugar to a medium saucepan over medium heat and spread evenly. Stir the sugar every 15-30 seconds. It will start to get wet, will then clump up and crystallize as it melts, then fully melt, turning to a deep amber color.
- Add the softened butter 1 tablespoon at a time, stirring to melt and incorporate before adding the next tablespoon.
- Next, add the heavy cream and salt and continue mixing. The caramel will bubble up at this point, but don’t be alarmed.
- Once combined, turn off the heat, pour in the vanilla, and stir. Carefully pour the caramel into a heat proof bowl or jar to cool and thicken slightly.
Caramel Buttercream Frosting
- Cream the butter for about 3 minutes on medium speed until light and fluffy.
- With the mixer running on low, spoon in half of the powdered sugar until combined, then beat on medium for about 30 seconds.
- Reduce the speed to low, and add the remaining powdered sugar until mostly combined. Drizzle in a tablespoon of heavy cream at a time and increase the speed to medium until a light, fluffy frosting has developed.
- Drizzle in ¼ cup of caramel and mix until combined.
- Spread the buttercream over the cooled cake, making swoops that will hold the remaining caramel sauce. Drizzle the rest of the caramel over top of the buttercream, then sprinkle generously with flaky sea salt. Slice and serve.
Notes
Store covered in the fridge for 5 days. Allow the cake to come to room temperature before eating.
Watch this video on how to make the caramel before getting started so you know what to look for!
The cake can also be made in a round 8" or 9" cake pan. Note that the 8" pan will require a slightly longer baking time.
You can also double the recipe to turn this into a layer cake!
Nutrition
Calories: 473kcal | Carbohydrates: 70g | Protein: 3g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 233mg | Potassium: 95mg | Fiber: 1g | Sugar: 60g | Vitamin A: 530IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
