Description
A rich chocolate cake layered with smooth salted caramel and creamy fudge frosting, perfect for special occasions or a sweet indulgence.
Ingredients
- 2 cups all-purpose flour, sifted
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 cup granulated sugar
- ⅔ cup light brown sugar
- 1 tsp salt
- 3 large eggs, ideally room temperature
- ⅔ cup vegetable oil
- ⅓ cup buttermilk
- 1 cup sour cream, ideally room temperature
- ¾ cup cocoa powder, Dutch processed preferred
- 2 tsp instant coffee
- ¾ cup boiling water
- 1 cup granulated sugar (for caramel sauce)
- 5 tbsp unsalted butter
- ½ cup heavy cream, warmed up
- ¾ tsp salt (for caramel sauce)
- 1½ tsp vanilla (for caramel sauce)
- 200g dark chocolate (70%)
- 8 oz cream cheese, room temperature
- ⅓ cup cocoa powder (for frosting)
- 1 cup powdered sugar
- ½ cup salted caramel sauce
- 1 cup heavy cream, cold
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, granulated sugar, brown sugar, and salt.
- In another bowl, mix eggs, vegetable oil, buttermilk, sour cream, cocoa powder, and instant coffee.
- Gradually add the dry ingredients to the wet mixture. Mix until smooth.
- Carefully stir in the boiling water until blended.
- Divide the batter between the prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean. Let it cool.
- In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until it melts into an amber liquid. Once melted, add butter and stir until melted.
- Slowly pour in the warmed heavy cream, whisking until smooth. Remove from heat and stir in salt and vanilla. Let cool.
- Melt the dark chocolate in a heatproof bowl over boiling water. In a separate bowl, beat cream cheese until smooth. Add cocoa powder, powdered sugar, and salted caramel sauce. Mix well.
- Once the chocolate is cooled, add it to the cream cheese mixture. Finally, fold in the cold heavy cream until fluffy.
- Place one layer of chocolate cake on a serving plate. Spread a layer of chocolate caramel fudge frosting on top, then add salted caramel sauce over the frosting.
- Top with the second layer of cake and frost the top and sides with the chocolate caramel fudge frosting. Drizzle more salted caramel sauce on top.
Notes
Best served at room temperature. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American