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Salted Caramel & Chocolate Cake

Heavenly Salted Caramel & Chocolate Cake for Your Sweet Cravings

This rich, decadent Salted Caramel & Chocolate Cake combines chocolate and salted caramel for a delightful treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 3/4 cup Unsweetened Cocoa Powder Can use Dutch-processed cocoa for a deeper taste.
  • 1 1/2 cups Granulated Sugar Brown sugar can be substituted for a richer experience.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 1 teaspoon Sea Salt Use kosher salt if sea salt is unavailable.
  • 1 cup Salted Butter Use unsalted butter with added pinch of salt if needed.
  • 4 large Eggs Ensure eggs are at room temperature.
  • 1 cup Heavy Cream For a lighter cake, substitute half with milk.
For the Topping
  • 1 cup Semi-Sweet Dark Chocolate Chips Swap for milk chocolate chips for a sweeter cake.
  • 1 teaspoon Sea Salt Flakes Use coarse fleur de sel for a gourmet touch.
For the Salted Caramel Sauce
  • 1 cup Granulated Sugar Stir gently for even melting.
  • 1/2 cup Salted Butter Unsalted butter can be used; add pinch of salt.
  • 1/2 cup Heavy Cream Avoid using reduced-fat cream for best results.

Equipment

  • oven
  • Mixing bowls
  • Electric mixer
  • Cake Pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two round cake pans.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
  3. In another bowl, beat the salted butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Gently fold in the dry mixture into the wet batter, alternating with heavy cream.
  6. Divide batter into the prepared cake pans and bake for 25-30 minutes.
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Prepare salted caramel sauce by melting sugar and stirring in butter and heavy cream.
  9. Assemble the cake by layering with salted caramel sauce and chocolate chips.
  10. Slice and serve warm or chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 320mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. Freeze for up to 3 months.

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