Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is clammy and shamefully wanton! So assuming that you love chocolate and caramel, you’ll LOVE this simple recipe for how to make Chocolate Caramel Cake!Tomorrow is my birthday and I’m at present inclination ALL of the sentiments.

Likewise at present in the vehicle, heading to the ocean side, eating a goliath cut of cake and pursuing it with a chilled espresso. On the off chance that today is any sign of what 29 will be like, I think this year will be darn perfect!Presently as you most likely are aware I’m a fanatic chocolate sweetheart, so it’s nothing unexpected my birthday cake this year is a salted caramel chocolate cake! It’s three layers of paradise!

What’s more, shockingly simple to prepare.


For the 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 (you may also sub in melted coconut oil)

2 tablespoons vanilla extract

1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

2 cups unsalted butter (4 sticks, 16 ounces), 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

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