Salted Caramel Chocolate Cake
Ingredients for 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 (or melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
Ingredients for Salted Caramel Chocolate Frosting:
2 cups unsalted butter, 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
Flaky sea salt
Directions:
For the Cake:
Preheat oven to 350°(F). Line three 9-inch cake pans with parchment paper, then spray with nonstick cooking spray.
Mix sugars, flour, cocoa, baking soda, baking powder, and salt in a stand mixer. Break up any clumps.
In another bowl, combine eggs, yolks, sour cream, milk, oil, and vanilla. Add to dry ingredients, then pour in hot water. Mix until smooth.
Divide batter among pans. Bake for 30 minutes. Cool in pans 10 minutes, then on a rack.
For the Frosting:
Cream butter in a stand mixer. Sift in sugar and cocoa, then mix. Add vanilla, salt, cream, and caramel. Mix until smooth.
Assembly:
Trim cakes to level. Layer cake with frosting and caramel, repeat. Chill for 1 hour. Frost the entire cake and sprinkle with sea salt.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 540 | Servings: 12