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Homemade Salted Caramel Chocolate Cake photo

Salted Caramel Chocolate Cake

This Salted Caramel Chocolate Cake is a showstopper! Indulge in layers of rich chocolate cake and creamy salted caramel.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 43.5 oz GREEN & BLACK'S ORGANIC Milk Chocolate Toffee bars chopped, divided
  • 1/2 cup butter softened (1 stick)
  • 2 cups light brown sugar packed
  • 3 large eggs at room temperature
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup full fat sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract
For the Salted Caramel:
  • 1/2 cup butter (1 stick)
  • 1 cup packed brown sugar
  • 3-5 tablespoons heavy cream
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1/4 heaping teaspoon salt
For the Chocolate Ganache:
  • 1/3 cup heavy cream
  • 1/2 tablespoon butter
  • 1/2 tablespoon corn syrup
  • 4 oz semi-sweet chocolate chopped

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 8-inch round cake pans
  • Cooling rack
  • Double boiler or microwave-safe bowl

Method
 

How to Prepare Salted Caramel Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large mixing bowl, cream together 1/2 cup softened butter and 2 cups light brown sugar until light and fluffy. Add the 3 eggs, one at a time, mixing well after each addition.
  2. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 cup cocoa powder. Gradually add the dry ingredients to the wet mixture, alternating with 1 cup full fat sour cream and 1 cup hot water. Mix until just combined, then stir in 2 teaspoons vanilla extract.
  3. Gently fold in 29 oz of the chopped GREEN & BLACK'S ORGANIC Milk Chocolate Toffee bars into the batter. This will give your cake delightful chocolatey chunks.
  4. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  5. In a saucepan over medium heat, melt 1/2 cup butter with 1 cup packed brown sugar. Stir constantly until the mixture is smooth and bubbling. Remove from heat and whisk in 3-5 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1/4 heaping teaspoon salt. Set aside to cool slightly.
  6. In a double boiler or microwave, melt 4 oz semi-sweet chocolate with 1/3 cup heavy cream, 1/2 tablespoon butter, and 1/2 tablespoon corn syrup. Stir until smooth and glossy. Allow the ganache to cool slightly before using.
  7. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of salted caramel over the top, then place the second cake layer on top. Drizzle more salted caramel over the top and let it drip down the sides. Finally, pour the chocolate ganache over the entire cake, allowing it to cover the sides and top beautifully.

Notes

  • Be sure to let the cake layers cool completely before frosting to prevent the frosting from melting.
  • This cake can be made one day in advance and stored in the refrigerator for best flavor.
  • For extra presentation, sprinkle sea salt flakes on top of the ganache before serving.