Decadent Salted Caramel Chocolate Layer Cake

Satisfy your sweet tooth with this Decadent Salted Caramel Chocolate Layer Cake.
This irresistible dessert features layers of moist chocolate cake infused with luscious salted caramel and frosted with a velvety chocolate ganache.

Caramel Chocolate Cake

Prepare to indulge in a rich and luxurious cake that will leave you craving more.

Nutritional Value per Serving:

Calories: 520
Fat: 32g
Carbohydrates: 60g
Protein: 6g

Recipe:

Preparation Time: 45 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings

Ingredients:

250g all-purpose flour
75g unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
200g granulated sugar
120g unsalted butter, softened
2 large eggs
240ml buttermilk
60ml vegetable oil
2 teaspoons vanilla extract
120ml strong brewed coffee, cooled

For the Salted Caramel Sauce:

200g granulated sugar
90g unsalted butter, cut into cubes
120ml heavy cream
1/2 teaspoon sea salt

For the Chocolate Ganache:

200g dark chocolate, chopped
240ml heavy cream

Ingredient Substitutions:

All-purpose flour: Cake flour or gluten-free flour can be used as alternatives.
Unsweetened cocoa powder: Dutch-processed cocoa powder can be used for a deeper chocolate flavor.
Buttermilk: Mix 1 tablespoon of lemon juice or vinegar with 240ml of milk as a substitute.
Dark chocolate: Milk chocolate or semi-sweet chocolate can be used instead.

Instructions:

Preheat your oven to 180°C (350°F). Grease and flour three 8-inch round cake pans.
In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Mix in the buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth.
Stir in the cooled brewed coffee, making sure it is fully incorporated.
Divide the batter equally among the prepared cake pans. Smooth the tops with a spatula.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Transfer the cakes to a wire rack to cool completely.

Preparing the Salted Caramel Sauce:

In a medium saucepan, heat the granulated sugar over medium heat until it melts and turns amber in color.
Add the butter and stir until melted and combined.
Slowly pour in the heavy cream while stirring continuously. Be cautious as the mixture may bubble.
Remove from heat and stir in the sea salt. Allow the caramel sauce to cool completely.

Preparing the Chocolate Ganache:

In a heatproof bowl, place the chopped dark chocolate.
In a small saucepan, heat the heavy cream until it begins to simmer.
Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is melted and the ganache is smooth.

Assembling the Cake:

Place one cake layer on a serving plate. Spread a layer of salted caramel sauce on top.
Add the second cake layer and repeat the process with the salted caramel sauce.
Finally, place the third cake layer on top. Frost the entire cake with the chocolate ganache.
Drizzle additional salted caramel sauce on top of the cake for an extra touch.

Storage:

This Decadent Salted Caramel Chocolate Layer Cake can be stored in an airtight container in the refrigerator for up to 5 days.

Bring the cake to room temperature before serving for the best taste and texture.

Indulge in the perfect balance of sweet and salty with this Decadent Salted Caramel Chocolate Layer Cake.

Moist chocolate cake layers infused with salted caramel and coated in velvety chocolate ganache create a truly irresistible treat.

Whether it's a celebration or a moment of self-indulgence, this cake will elevate your dessert experience to new heights.

Decadent Salted Caramel Chocolate Layer Cake