Description

This Decadent Salted Caramel Chocolate Cake features moist, rich chocolate layers drizzled with a buttery salted caramel sauce. A perfect balance of sweet and salty, it’s an indulgent dessert ideal for celebrations or treating yourself.

Ingredients

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

For the salted caramel sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon salt

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly add the boiling water while mixing. The batter will be thin—this is normal.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the caramel sauce, melt the sugar in a saucepan over medium heat until amber-colored. Stir in the butter, then slowly whisk in the heavy cream and salt. Simmer until thickened.
Place one cake layer on a serving plate and drizzle with caramel sauce. Add the second layer and pour the remaining caramel sauce over the top.
Serve immediately or refrigerate until ready to serve.

Notes

Sprinkle chopped pecans or toasted almonds between the layers for added crunch.

Add 1 tablespoon of instant espresso powder for a mocha variation.

Layer with chocolate ganache or whipped caramel frosting instead of sauce for a richer finish.

Adjust the salt in the caramel to your preference.

Use a 1:1 gluten-free flour blend for a gluten-free version.

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for 5 days.

Microwave individual slices for 10–15 seconds to soften the caramel before serving.

Freeze for up to 3 months; thaw in the refrigerator overnight.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 32g
Sodium: 290mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg