Are you dreaming of a rich, decadent dessert that’s surprisingly easy to make? Then look no further! This Chocolate Salted Caramel Cake recipe is the perfect answer for satisfying your sweet tooth without spending hours in the kitchen. It's the ultimate combination of moist chocolate cake, creamy caramel, and the perfect touch of salty goodness – a true showstopper for any occasion, from casual weeknight dinners to elegant celebrations. Get ready to impress your friends and family with this delicious homemade cooking masterpiece! This easy recipe is perfect for those looking for quick dinner ideas or simply a satisfying, healthy meal ending.
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- ¼ cup unsalted butter
- ½ teaspoon sea salt
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions:
Making the Chocolate Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes.
- Gradually add the boiling water to the batter while mixing on low speed. The batter will be thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Salted Caramel Sauce:
- In a medium saucepan over medium heat, combine the sugar and water. Do not stir.
- Cook, swirling the pan occasionally, until the sugar dissolves and turns a deep amber color. Be careful not to burn it!
- Carefully pour in the heavy cream (it will bubble up!), whisking constantly until smooth.
- Stir in the butter and salt until melted and combined.
- Let the caramel cool slightly before using.
Making the Chocolate Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl.
- Let it sit for a few minutes, then whisk until smooth and glossy.
Assembling the Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the salted caramel sauce over the first layer.
- Top with the second cake layer and spread the remaining caramel sauce over the top and sides.
- Pour the chocolate ganache over the cake, letting it drip down the sides for a beautiful effect.
- Sprinkle with a pinch of sea salt for an extra touch of salty sweetness.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- Add chocolate chips to the cake batter for extra chocolatey goodness.
- Use different types of nuts, like pecans or walnuts, in the cake batter for added texture.
- If you don’t have buttermilk, you can substitute milk with 1 tablespoon of lemon juice or vinegar.
- Feel free to adjust the amount of salt in the caramel sauce to your liking.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 Fat: Approximately 30-40g Sugar: Approximately 70-80g
This delicious chocolate salted caramel cake is a perfect example of easy recipes that deliver big on flavor. It's a guaranteed crowd-pleaser, ideal for those seeking delicious dishes and best recipes for any occasion. Enjoy!