HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE | FOOD RECIPES

Tomorrow is my birthday and I’m currently feeling ALL of the feelings. Also currently in the car, driving to the beach, eating a slice of cake and chasing it with an iced coffee.

If today is any indication of what 29 is going to be like, I think this year is going to be pretty great!

Before I embark on my birthday adventure I wanted to pop in and share a slice of cake with YOU. You have been a huge party of what has made this past year so unbelievably amazing and you’re the reason I have so much hope, joy and passion for the year to come.

But enough gushing (because I’m tearing up and don’t have waterproof mascara on right now now): let’s talk about cake!

HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE | FOOD RECIPES

HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE | FOOD RECIPES
HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE | FOOD RECIPES

Ingredients

For the chocolate cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour (not packed!)
  • 1 and 1/2 cups unsweetened cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking 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 milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

  • 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
  • 4 and 1/2 cups confectioners’ sugar, sifted
  • 3/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more if needed)
  • 2 tablespoons salted caramel sauce

Garnish:

  • 1 and 1/4 cups salted caramel sauce (please see post for more on this)
  • Flaky sea salt

Instructions

For the chocolate cake:

  1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It’s important to make sure every bit of pan and paper are sprayed so your cakes don’t get stuck. Set pans aside.

You can find complete recipes of this Salted Caramel Chocolate Cake in bakerbynature.com

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