This showstopping chocolate salted caramel cake is a one bowl, tender and moist chocolate cake filled with salted caramel frosting and it's sinfully indulgent.
For best results, always weigh ingredients where a weight is provided
Equipment
Large mixing bowl
handheld beater
stand mixer (optional)
3 8 inch round cake pans
Instructions
First, if making the salted caramel sauce from scratch, make 1 ½ times this recipe so that you have plenty. It can be made up to 3 days ahead.
FOR THE CHOCOLATE CAKE:Preheat your oven to 180C (160C fan forced) / 350F. Line the base of 3 x 8 inch cake pans with baking paper. Grease the sides and dust with cocoa powder.
Combine the boiling water and coffee powder and set aside.
In a large mixing bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar and whisk to combine.
Make a well in the centre and add the coffee, buttermilk, oil, eggs and vanilla.
Beat using a handheld mixer (or stand mixer with paddle attachment) for 90 seconds.
Divide the cake batter evenly between the 3 cake pans (if you want to get them perfect, use a kitchen scale to weigh each cake pan as you add the batter).
Bake for 27-30 minutes, turning the pans at the 20 minute mark, until a toothpick inserted comes out with just a couple of sticky crumbs.
Remove them from the oven and using the base of another cake pan or a glass, just gently press down on the dome in the center. You don’t want to press it right down but just to flatten it a little. Allow the cakes to cool for 10 minutes before turning out onto a wire cooling rack.
FOR THE SALTED CARAMEL BUTTERCREAM:Combine the butter, sugar and room temperature caramel together in the bowl of a stand mixer with paddle attachment (or just a large bowl with handheld mixer).
Beat until lightened and fluffy (4-5 minutes) starting on low until combined, then turning up to high speed thereafter. Make sure to scrape down the sides of the bowl as necessary.
Taste and beat in a touch more salt if you want a more pronounced salted caramel flavour.
Transfer all but 3/4 cup of buttercream to a piping bag with a large star tip, if you have one. The piping bag is not necessary but does make for a pretty cake.
ASSEMBLING THE CAKE:Place one of the chocolate cakes domed side up onto a cake platter.
Pipe a ring of stars around the edge of the cake making sure there are no gaps then spread half of the set aside ¾ cup of buttercream in the middle. If you aren’t using a piping bag, just spread ⅓ of the buttercream over the cake, making the outside inch a little higher than the middle.
Pour about 2 ½ tablespoons of caramel sauce over the center portion of the buttercream so that it doesn’t leak out the sides.
Place a second chocolate cake on top, dome side down. Repeat the previous two steps.
Place the last cake on top, flat side up, the pipe stars of buttercream all over the top or spread the remaining buttercream so that you have pretty swirls all over the top.
Drizzle the remaining tablespoon of caramel (or more if you like) around the top edge so that it drips down the sides in places, then add a little drizzle over all over the middle as well.
Serve or chill until required, taking out of the fridge at least 1 hour before serving.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Salted caramel sauce: I use this homemade caramel sauce recipe. Whether you make it or buy it, taste it first and make sure it's salty enough to your liking. If you want more salt add just a little at a time to the caramel sauce. It's best to do this while heating the caramel so that the salt dissolves in properly.
TO CUT IT DOWN TO 2 LAYERS
CAKE PORTION:
260g plain flour (all purpose flour) (2 cups)
70g dutch processed cocoa powder (¾ cup)
2 teaspoons baking soda (bicarb soda)
1 teaspoon baking powder
½ teaspoon salt
250 g granulated white sugar (1 ¼ cups)
1 cup buttermilk (250ml)
½ cup vegetable oil (like canola oil or light flavoured olive oil) (180ml)
2 large eggs
2 teaspoons instant espresso powder dissolved in 1 cup hot water
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.