Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Introduction

The salted caramel chocolate cake is a decadent dessert that combines the deep, rich flavor of chocolate with the buttery sweetness of caramel, all elevated by a touch of sea salt. This cake has become a modern classic, loved for its perfect balance between sweet and salty. Whether for birthdays, holidays, or just a special treat, this cake is sure to impress with its layers of moist chocolate sponge, smooth caramel filling, and a luxurious chocolate ganache frosting.

The History

While chocolate cake has a long history, the modern twist of adding salted caramel is relatively recent. Salted caramel gained popularity in the early 2000s, particularly in gourmet desserts and artisan confections. The combination of salt and caramel enhances the flavor profile, making it more complex and satisfying. When paired with rich chocolate, it creates a symphony of flavors that appeals to both casual bakers and professional pastry chefs alike. This cake is a testament to how modern twists can elevate traditional desserts.

Ingredients Breakdown

• For the Chocolate Cake: All-purpose flour, unsweetened cocoa powder, baking soda, salt, granulated sugar, eggs, milk, vegetable oil, hot coffee, vanilla extract
• For the Salted Caramel Layer: Granulated sugar, heavy cream, unsalted butter, sea salt
• For the Chocolate Ganache Frosting: Semi-sweet chocolate chips, heavy cream, sea salt flakes
• Optional Toppings: Caramel drizzle, sea salt flakes, chocolate shavings

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients: In a large bowl, combine flour, cocoa powder, baking soda, and salt.
3. Add wet ingredients: Stir in sugar, eggs, milk, oil, and vanilla. Mix until smooth.
4. Incorporate coffee: Carefully mix in hot coffee to enhance the chocolate flavor and moistness.
5. Bake: Pour batter into prepared pans and bake for 30–35 minutes, until a toothpick comes out clean.
6. Cool: Let cakes cool in pans for 10 minutes, then remove and place on wire racks to cool completely.
7. Prepare caramel: In a saucepan, melt sugar over medium heat until golden caramel forms. Stir in butter and cream until smooth. Add salt to taste. Cool slightly.
8. Make ganache: Heat cream until just simmering, then pour over chocolate chips. Stir until smooth. Add sea salt and chill until thickened.
9. Assemble cake: Place one cake layer on a plate, spread caramel over it, top with second layer, and frost with ganache. Drizzle extra caramel on top and sprinkle with sea salt.

Tips

• Use room temperature eggs and milk for a smoother batter.
• Don’t skip the hot coffee—it enhances the chocolate flavor without adding moisture.
• Let the caramel cool slightly before spreading to avoid melting the cake layers.
• Chill the ganache before frosting for a smoother, easier application.
• Use a serrated knife to level the cake tops for a more professional finish.

Variations and Customizations

• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-free: Use almond milk and coconut cream in place of dairy products.
• Layer options: Add a third cake layer for a more indulgent version.
• Filling ideas: Incorporate crushed nuts, chocolate chunks, or dulce de leche into the caramel layer.
• Flavor twists: Add a splash of bourbon or espresso powder to the batter or frosting.
• Decorating: Pipe ganache into rosettes or use a comb tool for a decorative finish.

Health Considerations and Nutritional Value

This cake is undeniably rich and indulgent. A typical slice can contain 500–700 calories, with high fat and sugar content due to the chocolate, caramel, and cream. While not a health food, it can be enjoyed in moderation as part of a balanced diet. For a lighter version, consider using low-fat milk, coconut oil instead of butter, and a sugar substitute in the batter. The salted caramel adds a unique flavor without significantly increasing sodium levels, especially if you control the added sea salt.

Ingredients

For the Chocolate Cake:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 and 1/2 tsp baking soda
• 1 tsp salt
• 2 cups granulated sugar
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup hot coffee

For the Salted Caramel:

• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp sea salt

For the Chocolate Ganache:

• 2 cups semi-sweet chocolate chips
• 1 and 1/2 cups heavy cream
• 1/2 tsp sea salt

Directions

1. Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
2. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
3. In another bowl, beat sugar, eggs, milk, oil, and vanilla until combined.
4. Gradually mix dry ingredients into wet ingredients until smooth.
5. Add hot coffee and mix until fully incorporated.
6. Pour batter into pans and bake for 30–35 minutes.
7. Cool cakes completely on wire racks.
8. Make caramel by melting sugar in a saucepan, then stir in butter, cream, and salt until smooth.
9. Let caramel cool slightly.
10. Heat cream until simmering, pour over chocolate chips, and stir until smooth. Add salt and chill.
11. Assemble cake by layering one cake, caramel, second cake, and top with ganache.
12. Drizzle with extra caramel and sprinkle sea salt before serving.

FAQ

Can I make this cake ahead of time?

Yes! This cake can be made a day in advance and stored in the refrigerator. Bring to room temperature before serving for best flavor and texture.

How long does the cake last?

Stored in an airtight container in the fridge, the cake will keep for up to 5 days. For longer storage, freeze unfrosted layers for up to 2 months.

Can I use store-bought caramel?

Absolutely. Store-bought caramel sauce can be used to save time, but homemade caramel offers a richer flavor and better texture.

Is this cake freezer-friendly?

Yes. The cake layers freeze well. Wrap them tightly in plastic wrap and foil before freezing. Frost after thawing for best results.

How can I make the cake less sweet?

Reduce the sugar in the batter by 1/4 cup or use dark chocolate in the ganache for a less sweet version. Also, increase the sea salt slightly to balance the sweetness.

Summary

The salted caramel chocolate cake is a rich, indulgent dessert that combines moist chocolate layers with buttery caramel and a touch of sea salt. Perfect for special occasions or as a decadent treat, this cake is a crowd-pleasing masterpiece of flavor and texture.