Ingredients:
For the Chocolate Cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Salted Caramel Sauce:
1 cup sugar
1/4 cup water
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon sea salt
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup salted caramel sauce (from above)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Make the Chocolate Cake:
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract until smooth. Gradually add the dry ingredients to the wet mixture, beating until fully combined. Stir in the boiling water (the batter will be thin).
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Salted Caramel Sauce:
In a medium saucepan, heat the sugar and water over medium heat, stirring constantly until the sugar dissolves. Stop stirring and allow the mixture to boil until it turns a deep amber color. Carefully stir in the butter, followed by the heavy cream, and continue to stir until smooth. Remove from heat and stir in the sea salt. Let it cool completely before using.
Make the Chocolate Frosting:
In a large bowl, beat the softened butter until creamy. Sift in the powdered sugar and cocoa powder, then beat on low speed until combined. Add the heavy cream, vanilla extract, and 1/2 cup of the cooled salted caramel sauce. Beat on high speed until the frosting is light and fluffy.
Assemble the Cake:
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of the chocolate frosting over the top, then drizzle some salted caramel sauce on top. Place the second cake layer on top and frost the entire cake with the remaining chocolate frosting.
Decorate and Serve:
Drizzle more salted caramel sauce over the top of the cake, allowing it to drip down the sides for a dramatic effect. Garnish with a sprinkle of sea salt. Slice and enjoy the rich chocolate cake with the sweet-salty kick of caramel!
Nutritional Information:
⏰ Prep Time: 30 minutes | Baking Time: 35 minutes | Total Time: 1 hour 5 minutes
🔥 Kcal: 550 kcal per serving | 🍽️ Servings: 12 serving