Chocolate Cake with Salted Caramel Buttercream

Imagine a rich, moist chocolate cake paired with a velvety salted caramel buttercream, each bite a perfect balance of decadent flavors. This cake is not just a dessert; it’s a celebration of textures and tastes that will leave you and your guests in awe. The combination of dark chocolate and salted caramel is a classic for a reason, evoking memories of special occasions and cozy gatherings. Whether you’re celebrating a birthday, anniversary, or simply a Friday evening, this cake is sure to be the star of the show.

Ingredients:

• Chocolate Cake:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot brewed coffee

• Salted Caramel Sauce:

  • ¾ cup granulated sugar
  • ½ cup heavy cream, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoons sea salt

• Salted Caramel Buttercream:

• 3 cups powdered sugar

• 1 cup unsalted butter, room temperature

• 2 teaspoons vanilla extract

• ½ cup salted caramel sauce

• ⅛ teaspoon kosher salt

Instructions:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and grease them with butter.

2. Make Chocolate Cake: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Add the hot brewed coffee and stir until well combined. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a toothpick inserted into the center comes out mostly clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make Salted Caramel Sauce: In a medium saucepan, combine sugar, heavy cream, and butter. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar dissolves. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes or until the caramel turns a deep amber color. Remove from heat and stir in sea salt. Let cool completely before using.

4. Make Salted Caramel Buttercream: In a large mixing bowl, beat the butter until creamy. Gradually add powdered sugar and beat until smooth and light. Add vanilla extract and mix well. Add the cooled salted caramel sauce and mix until combined. If desired, add a pinch of kosher salt to taste.

5. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of salted caramel buttercream on top of the first layer. Place the second layer on top and frost the entire cake with the remaining buttercream.

6. Decorate with Caramel Drip: Drizzle additional salted caramel sauce over the top of the cake in a decorative pattern. Sprinkle with flaky sea salt for added flavor and texture.

Top Tips:

1. Use High-Quality Chocolate: For the best flavor, use high-quality dark cocoa powder and semi-sweet chocolate chips.

2. Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.

3. Cool Cakes Properly: Cooling the cakes completely ensures they are stable and easier to frost.

4. Adjust Caramel Consistency: If the caramel sauce becomes too thick, reheat it gently over low heat until it reaches the desired consistency.

5. Add a Twist: Consider adding chopped nuts or espresso powder to the batter for added depth of flavor.

6. Store Properly: Store the cake in an airtight container at room temperature for up to 3 days. Freeze for longer storage.

Variations:

1. Double Chocolate Layer Cake: Double the recipe to create two layers of chocolate cake, perfect for a grand celebration.

2. Strawberry Cupcakes: Use this cake recipe as a base for strawberry cupcakes by adding fresh strawberries to the batter and topping with whipped cream.

3. Caramel Drip Cake: Add a caramel drip to the top of the cake by drizzling additional caramel sauce in a decorative pattern.

4. Nutty Twist: Add chopped nuts like walnuts or pecans to the batter for added texture and flavor.

5. Coffee-Infused Cake: Use decaf coffee or espresso powder to intensify the chocolate flavor without adding caffeine.

6. Salted Caramel Truffles: Use leftover caramel sauce to make caramel truffles by rolling it into balls and coating with powdered sugar.

Nutritional Guide:

Additional Nutritional Notes: This recipe is rich in carbohydrates and fat due to the high sugar and butter content. However, the dark chocolate and coffee add antioxidants and caffeine, which can provide a boost of energy. To make the recipe healthier, consider using less sugar or substituting with natural sweeteners like honey or maple syrup. Additionally, using low-fat milk or Greek yogurt can reduce the fat content without compromising the flavor.