Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

Whenever I bake something I always really think about the recipe before I make it, like I really think about it. I hate to waste ingredients or my time. Sunday I decided I wanted to bake before work I made pumpkin muffins and Oreo cupcakes. Both were crap. Well, by my standards anyways, so naturally I was mad I wanted a great product and didn’t get one! So I went off to work, annoyed I didn’t have a delicious something to snack on.

When I got home from work that night I still had baking on my mind. My mother walked in to tell me it was one of our kitchen supervisors birthday so it was only right I bake a cake, right?

I used this salted caramel and the chocolate cake recipe from this Strawberries & Cream Chocolate Cake 

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 Lately I have not been baking as much for numerous reasons

a. it’s been hot and I cannot come to terms with putting the oven on

b. I have been getting ready to leave work for my trip so I have been putting lots of extra hours in c. I have a summer trip, so I am trying to cut back on my sugar intake

d. it’s summer and I want to be outside

e. I am too tired

are you sick of my excuses? I am!!

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

But as soon as I tasted this cake I knew I needed to get back into the groove of things and bake again. This cake is so moist, the salted caramel and fresh whipped cream and thick chocolate ganache, all my favorite things in one dessert. This cake will be made over and over again in my house.  I hope you enjoy it as well.

Salted Caramel Chocolate Cake

Prep Time: 45 minutes

Cook Time: 30 minutes

Yield: 10 pieces

Salted Caramel Chocolate Cake

Moist, chocolatey cake is filled with tons of homemade salted caramel and fresh whipped cream, topped off with a gorgeous chocolate ganache and more salted caramel. This cake is easy to make, but will wow your guests.

Ingredients

    Chocolate Cake
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3 eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3/4 sour cream
  • Salted Caramel
  • 2 cups granulated sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 1 cup heavy whipping cream
  • 1 tbsp (or more or less) fleur de sel (sea salt)
  • Chocolate Ganache
  • 1/2 cup heavy cream
  • 2 cups semi sweet chocolate chips
  • Whipped Cream & Assembly
  • 3 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1/2 cup mini chocolate chips

Instructions

    Chocolate Cake
  1. Preheat oven to 350F and grease two 9 inch round pans. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
  3. In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
  4. Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely, then wrap in plastic wrap and freeze over night.
  5. Salted Caramel
  6. While cake is cooking I make fresh salted caramel. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Do not mix the sugar but you can swirl the pan around to mix it that way. The sugar will begin to turn to an amber color.
  7. Watch the sugar carefully as it can burn quite easily. Once it reaches 350F add all of the butter whisking quickly to combine.
  8. Remove the saucepan from the heat and whisk in heavy whipping cream, whisk very quickly- the mixture will bubble up but as you whisk will calm down. Once combined mix in salt and let cool.
  9. Once cool pour into an air tight container i.e. mason jar, plastic container, reused spaghetti sauce jar..etc. Store in fridge.
  10. Chocolate Ganache
  11. The next day take cakes out of freezer and salted caramel out of fridge In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate mix until fully combined and set aside.
  12. Whipped Cream & Assembly
  13. In bowl of an electric mixer whisk heavy whipping cream and powdered sugar until stiff peaks form. Set in fridge wile preparing cake.
  14. Cut each cake layer in half, to create 4 layers. Place one piece on cake plate/serving dish then drizzle 3 tbsp of salted caramel on cake layer then 1/3 of the whipped cream and an extra drizzle of salted caramel, repeat until final cake layer is on top. Place chocolate ganache on top of final cake layer, let it drizzle down the sides of cake. Sprinkle mini chocolate chips and drizzle more salted caramel on top. Store in fridge.

Notes

Feel free to use store bought salted caramel. Using this recipe you will end up with extra Salted Caramel.

I make this cake the day before I need it but feel free to make the day of as well.

http://confessionsofabakingqueen.com/salted-caramel-chocolate-cake/

Salted Caramel Chocolate Cake www.confessionsofabakingqueen.com

 

Are you a cake lover too?

Coffee Heath Bar Crunch Cake 

coffeeheathbarcrunchcake (1 of 1)

 

Double Chocolate Bailey’s Ice Cream Cake

baileyschocolateicecreamcake (1 of 1)-9

 

Strawberries & Cream Chocolate Cake

chocolatestrawberrycake (1 of 1)-4

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37 Comments

  1. I plan to bake the Salted Caramel Chocolate Cake, I’m a little confused… the re recipe says to use heavy whipping cream and later it states to use heavy cream. It’s in the fresh whipped cream and the caramel? The recipe does not state how much for each. Help!

    1. Hi Lori, thank you for letting me know. Sorry for the confusion use Heavy Whipping Cream for both the caramel and fresh whipped cream. The recipe did previously state how much for each but I have re organized the recipe so it is clear now. I absolutely love this cake, seriously one of my all time favorites. I hope you enjoy this. I make this cake and caramel the day before but feel free to make it the day of, just let the caramel sit for a few hours before using. LMK how you like it or if you have any more questions!

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