🍫 Chocolate Cake with Whipped Sea Salt Caramel
Ultra-moist chocolate cake layered with fluffy salted caramel filling and finished with a thick, silky chocolate frosting.
Makes: 10–12 slices
🍰 Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee
🧂 Whipped Sea Salt Caramel
- ½ cup unsalted butter, softened
- 1 cup caramel sauce, cooled
- 2 cups powdered sugar
- 2–3 tbsp heavy cream
- ½ tsp fine sea salt
🍫 Chocolate Frosting
- 1 cup unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 3½ cups powdered sugar
- ½ cup heavy cream
- 2 tsp vanilla extract
- Pinch of salt
👩🍳 Directions
- Bake the cake: Heat oven to 350°F. Grease and line three 8-inch round cake pans.
- Whisk flour, sugar, cocoa, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until combined.
- Slowly stir in hot coffee. The batter will be thin. Divide between pans and bake 22–27 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely.
- Make the caramel filling: Beat butter until creamy. Beat in caramel sauce, followed by powdered sugar, cream, and sea salt. Whip for 2–3 minutes until light and fluffy.
- Make the frosting: Beat butter until smooth. Add cocoa and powdered sugar gradually, alternating with heavy cream. Add vanilla and salt and beat until creamy.
- Assemble: Place one cake layer on a serving plate and spread with whipped salted caramel. Repeat with the second layer. Add the final cake layer, then cover the top and sides generously with chocolate frosting.
- Chill for about 20–30 minutes for cleaner slices, then serve.
Tip: Don’t skip the coffee—it deepens the chocolate flavor without making the cake taste like coffee. 🍫
Save this one for your next chocolate craving! 🤎
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