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Salted Caramel Hot Chocolate Cake

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A rich and moist chocolate cake layered with luscious salted caramel sauce and optional ganache topping, perfect for celebrations or cozy treats.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed
  • 1/2 cup (120ml) strong brewed coffee, cooled
  • 2 teaspoons pure vanilla extract
  • For the Salted Caramel Sauce:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon sea salt flakes, plus extra for sprinkling
  • For the Ganache Topping (Optional):
  • 4 ounces (115g) dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Add dry ingredients in three parts, alternating with warm milk and cooled coffee, starting and ending with dry ingredients. Mix gently after each addition.
  6. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes, checking doneness with a toothpick (should come out with a few moist crumbs).
  8. Cool cakes in pans for 10 minutes, then transfer to a cooling rack until completely cool.
  9. To make salted caramel sauce: In a medium saucepan over medium heat, melt sugar while stirring constantly until deep amber color (7-10 minutes).
  10. Remove from heat, stir in butter until melted. Slowly add warmed heavy cream while stirring (mixture will bubble). Stir in sea salt flakes and let cool to thicken.
  11. For ganache (optional): Heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
  12. Assemble cake by placing one layer on serving plate. Spoon some salted caramel sauce on top and spread evenly. Add ganache layer if using.
  13. Top with second cake layer and pour remaining caramel sauce over top, letting it drip down sides. Sprinkle with sea salt flakes.
  14. Refrigerate assembled cake for at least 30 minutes before slicing.
  15. If caramel thickens too much while cooling, warm gently over low heat to loosen.

Notes

Use high-quality cocoa powder for best flavor. For caramel, fresh sea salt flakes like Maldon enhance taste. If dairy-free, substitute butter and cream with coconut oil and coconut cream. Avoid overmixing batter to keep cake tender. Let cake layers cool completely before assembling to prevent melting caramel and ganache. Warm serrated knife blade for clean slicing.

Nutrition

Keywords: salted caramel, hot chocolate cake, chocolate cake, caramel sauce, homemade dessert, easy cake recipe, celebration cake

Find it online: https://tempotaste.com/salted-caramel-hot-chocolate-cake-recipe-easy-homemade-dessert-to-impress/