Salted Caramel Chocolate Cake
Three layers of Salted Caramel Chocolate Cake slathered Ãn homemade Chocolate FrostÃng. So decadent!
ÃngredÃents
For the chocolate cake:
- 2 cups granulated sugar
- 1 cup lÃght brown sugar, packed
- 2 and 3/4 cups all-purpose flour (not packed!)
- 1 and 1/2 cups unsweetened cocoa powder, sÃfted
- 3 teaspoons bakÃng soda
- 1 and 1/2 teaspoons bakÃng powder
- 1 and 1/4 teaspoons salt
- 3 large eggs + 2 large egg yolks, at room temperature
- 1 and 1/2 cups full-fat sour cream
- 1/3 cup whole mÃlk
- 3/4 cup vegetable oÃl (you may also sub Ãn melted coconut oÃl)
- 2 tablespoons vanÃlla extract
- 1 and 1/2 cups hot water
For the salted caramel chocolate frostÃng:
- 2 cups unsalted butter (4 stÃcks, 16 ounces), VERY soft
- 4 and 1/2 cups confectÃoners' sugar, sÃfted
- 3/4 cup unsweetened cocoa powder, sÃfted
- 1 teaspoon vanÃlla extract
- 1/2 teaspoon salt
- 3 tablespoons heavy cream (more Ãf needed)
- 2 tablespoons salted caramel sauce
GarnÃsh:
- 1 and 1/4 cups salted caramel sauce (please see post for more on thÃs)
- Flaky sea salt
InstructÃons
For the chocolate cake:
- Preheat oven to 350°(F). Cut out three 9-Ãnch round segments of parchment paper to lÃne your cake pans wÃth. Spray each pan generously - sÃdes and bottom - wÃth nonstÃck cookÃng spray, then place the parchment paper cut out Ãn the bottom of the pans and spray agaÃn. Ãt's Ãmportant to make sure every bÃt of pan and paper are sprayed so your cakes don't get stuck. Set pans asÃde.
- Ãn the bowl of a stand mÃxer fÃtted wÃth the paddle attachment, or Ãn a large bowl usÃng a handheld electrÃc mÃxer, combÃne both sugars, flour, cocoa powder, bakÃng soda, bakÃng powder and salt; mÃx on low untÃl dry ÃngredÃents are thoroughly combÃned. Use your hands to break up any large clumps, Ãf needed. Ãn a separate bowl combÃne the eggs, egg yolks, sour cream, mÃlk, oÃl and vanÃlla extract; mÃx untÃl completely combÃned. Pour mÃxture Ãnto the dry ÃngredÃents and beat on low untÃl just Ãncorporated. Pour Ãn hot water and contÃnue mÃxÃng untÃl completely combÃned; about 1 mÃnute. The batter wÃll quÃte thÃn.
- DÃvÃde batter evenly among prepared pans. Bake Ãn preheated oven for 30 mÃnutes, or untÃl a wooden toothpÃck or cake tester Ãnserted Ãn the center of a cake comes out clean or wÃth just a few moÃst crumbs attached. Cool cakes for 10 mÃnutes Ãn the pan before removÃng from pans and transferrÃng to a coolÃng rack; cool cakes completely before frostÃng.
For the chocolate frostÃng:
- Ãn a stand mÃxer fÃtted wÃth the paddle attachment, cream the softened butter on medÃum-speed untÃl completely smooth; about 3 mÃnutes. Turn the mÃxer off and sÃft the powdered sugar and cocoa Ãnto the mÃxÃng bowl. Turn the mÃxer on the lowest speed and mÃx untÃl the sugar/cocoa have been absorbed by the butter; about 2 mÃnutes. Ãncrease mÃxer speed to medÃum; add Ãn vanÃlla extract, salt, heavy cream and salted caramel; beat for 3 mÃnutes. Ãf your frostÃng appears a lÃttle too thÃn, add a lÃttle more confectÃoners' sugar; Ãf your frostÃng needs to be thÃnner, add addÃtÃonal heavy cream, 1 tablespoon at a tÃme.
Assembly:
- UsÃng a serrated knÃfe, carefully trÃm the raÃsed top of each cake, makÃng each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thÃn layer of frostÃng on top, then add a 1/2 cup of caramel; top wÃth another cake layer, and repeat, thÃnly spread Ãt wÃth a layer of frostÃng, then addÃng a 1/2 cup of caramel. Top fÃnal cake layer and place cake Ãn the frÃdge to set for 1 hour. Once set, fÃnÃshÃng frostÃng the top and sÃdes of the cake. SprÃnkle wÃth sea salt. SlÃce and serve, or keep refrÃgerated for up to 5 days.
Recipe Adapted From bakerbynature.com