Salted Caramel Chocolate Cake recipe
Hello, cake lovers! Ready to bake something indulgent? This Salted Caramel Chocolate Cake recipe is perfect for satisfying your sweet tooth. Combining rich, moist chocolate cake with a heavenly salted caramel frosting, this dessert will impress your family and friends.Let’s dive into this delightful recipe together!
Introduction
If you’re looking for a decadent dessert, Salted Caramel Chocolate Cake recipe is the one. This cake is the perfect fusion of flavors, balancing the deep richness of chocolate with the sweet yet savory notes of salted caramel. Whether you’re baking it for a special occasion or a simple family treat, this cake is sure to become a favorite. Plus, it’s easy to make, and the results are always delicious!
Now, let’s gather our ingredients and get started.
Ingredients
To prepare this comforting Salted Caramel Chocolate Cake recipe, you’ll need:
For the cake:
- 200g dark chocolate, chopped
- 200g unsalted butter
- 250g caster sugar
- 4 large eggs
- 200g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 100ml milk
- 50g cocoa powder
 the salted caramel sauce:
- 200g granulated sugar
- 90g unsalted butter, cubed
- 120ml heavy cream
- 1 tsp sea salt
For the frosting:
- 200g unsalted butter, softened
- 300g powdered sugar
- 100g salted caramel sauce (from the recipe above)
- 1/2 tsp sea salt
How to Make Salted Caramel Chocolate Cake recipe
Follow these steps to create your own delicious Salted Caramel Chocolate Cake:
- Preheat the oven: Set your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
- Melt the chocolate and butter: In a heatproof bowl, melt the dark chocolate and butter together, stirring until smooth. Let it cool slightly.
- Mix the wet ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Gradually add the melted chocolate mixture.
- Combine the dry ingredients: In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder. Gradually add to the wet mixture, alternating with the milk, until well combined.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Salted Caramel Sauce Recipe
Now, let’s make the mouth-watering salted caramel sauce:
- Make the caramel: In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts into an amber-colored liquid.
- Add the butter: Carefully add the butter and stir until melted and combined.
- Add the cream: Slowly pour in the heavy cream while stirring. Allow the mixture to boil for 1 minute. Remove from heat and stir in the sea salt. Let cool.
Frosting
For the final touch, we’ll make the salted caramel frosting:
- Prepare the frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Add the caramel: Mix in the salted caramel sauce and sea salt until well combined.
Assemble the Cake
Here comes the fun part—assembling your cake!
- Layer the cake: Place one cake layer on a serving plate. Spread a layer of salted caramel sauce over the top. Place the second cake layer on top.
- Frost the cake: Spread the salted caramel frosting over the top and sides of the cake. For a finishing touch, drizzle with additional salted caramel sauce if desired.
- Garnish: Sprinkle a pinch of sea salt on top for an extra touch of flavor and presentation.
Helpful Tips
- Make sure to cool the melted chocolate slightly before adding it to the eggs and sugar to avoid scrambling the eggs.
- For a smoother caramel sauce, stir gently and consistently to avoid burning the sugar.
Cooking Tips
If you want to elevate your Salted Caramel Chocolate Cake further:
- Add a chocolate ganache layer between the cake layers for extra richness.
- Use a kitchen scale for more precise measurements and better results.
- Cool your cakes completely before frosting to avoid melting the frosting.
Serving Suggestions
This cake pairs beautifully with:
- A cup of hot coffee or a glass of cold milk.
- A scoop of vanilla or caramel ice cream for a more decadent experience.
Nutritional Information
This Salted Caramel Chocolate Cake is a treat, but it’s also packed with flavor! Here’s the nutritional information per serving (based on 12 servings):
- Calories: 550 kcal
- Protein: 6g
- Carbohydrates: 70g
- Fat: 30g
- Fiber: 3g
- Sugar: 50g
- Sodium: 400mg
Storage and Leftovers
- Refrigerate: Store the cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it, but allow the cake to return to room temperature before serving.
- Reheat: If you’re reheating, lightly warm slices of cake in the microwave for a few seconds for a fresh, gooey taste.
Frequently Asked Questions (FAQs)
1. Can I use milk chocolate instead of dark chocolate?
Yes, but keep in mind that milk chocolate is sweeter, so it might change the balance of the flavors. You may want to reduce the sugar slightly if using milk chocolate.
2. How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 ratio for the best results.
3. Can I make the cake ahead of time?
Absolutely! You can make the cake layers in advance and store them wrapped in plastic wrap for up to two days before assembling and frosting.
Related Recipes
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Conclusion
There you have it—the perfect recipe for Salted Caramel Chocolate Cake! We hope you enjoyed this guide and feel inspired to bake this rich, decadent dessert. Don’t forget to share your results, and let us know how it turned out! Happy baking!