This Decadent Chocolate Salted Caramel Cake is a show-stopping dessert that promises an extraordinary experience for any chocolate and caramel lover. It’s a symphony of rich flavors and luxurious textures, featuring layers of intensely moist, deep chocolate cake generously filled with a luscious, buttery salted caramel sauce, all enrobed in a silky-smooth chocolate ganache and often crowned with crunchy toasted nuts. Each bite delivers a harmonious blend of bittersweet chocolate, the sweet and salty allure of caramel, and a delightful textural contrast from the tender cake and creamy fillings. This cake is designed to impress, making it an ideal choice for special occasions, celebrations, or when you simply want to indulge in something truly spectacular.
What truly elevates this cake is the thoughtful combination of classic elements prepared to perfection. The chocolate cake layers are typically made with cocoa powder and sometimes melted chocolate, yielding a deep, complex chocolate flavor and a wonderfully tender crumb that remains moist. The star, however, is the homemade salted caramel, which is both buttery and sweet with a perfect kiss of salt, providing a molten, gooey center that oozes delightfully when sliced. The final touch, a glossy chocolate ganache, adds another layer of intense chocolate flavor and a smooth, elegant finish. Toasted pecans or walnuts on top not only add a beautiful visual element but also contribute a satisfying crunch that complements the soft cake and creamy fillings. Despite its impressive appearance, the steps are approachable, allowing a home baker to create a dessert that tastes and looks like it came from a high-end patisserie. The aroma of baking chocolate and simmering caramel filling your kitchen is an added sensory delight, signaling the creation of a truly unforgettable treat. This cake is more than just a dessert; it’s an experience in indulgent bliss, perfect for creating lasting memories.
Ingredients:
For the Moist Chocolate Cake Layers (Two 8-inch or 9-inch round layers):
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee or boiling water (enhances chocolate flavor)
For the Salted Caramel Filling:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed (microwave for 30-45 seconds)
- ¼ cup (½ stick / 56g) unsalted butter, cut into 4 pieces
- ½ teaspoon flaky sea salt (or more, to taste)
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping:
- 1 cup (about 6 ounces / 170g) good quality dark chocolate (chips or finely chopped), 60-70% cacao recommended
- 1 cup heavy cream
- 1 tablespoon unsalted butter, softened
For Decoration:
- ½ cup toasted pecans or walnuts, roughly chopped (as seen in image)
Instructions:
- Prepare for Baking Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper circles. This ensures easy release.
- Make the Chocolate Cake Layers:
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and granulated sugar. Set aside.
- In a separate large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Beat in the buttermilk and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Slowly pour in the hot coffee (or boiling water) and mix on low speed until the batter is smooth and well combined. The batter will be thin, which is normal for this type of cake.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Remove from oven and let cool in the pans on a wire rack for 10-15 minutes. Then, invert the cakes onto the wire rack, remove parchment paper, and let cool completely. Cakes must be completely cool before assembling.
- Make the Salted Caramel Filling:
- In a medium heavy-bottomed saucepan, combine the granulated sugar and ¼ cup water. Stir gently to moisten the sugar.
- Cook over medium-high heat without stirring until the sugar mixture turns an amber color, approximately 8-12 minutes. Swirl the pan occasionally to ensure even caramelization, but do not stir with a spoon, or it may crystallize. Watch carefully, as it can burn quickly.
- Once the caramel reaches the desired amber color, remove the pan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly. Be extremely cautious as the mixture will bubble up vigorously.
- Add the unsalted butter pieces and whisk until fully melted and incorporated.
- Stir in the flaky sea salt and vanilla extract.
- Pour the salted caramel into a heatproof bowl or jar and let it cool completely to room temperature. It will thicken significantly as it cools. If it becomes too thick, you can gently warm it in the microwave for 10-15 seconds before using.
- Make the Chocolate Ganache Topping:
- Place the dark chocolate (chips or chopped) in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
- Pour the hot cream over the chocolate in the bowl. Let it sit for 5 minutes without stirring.
- Add the softened unsalted butter to the bowl.
- Whisk slowly from the center outwards until the chocolate is completely melted, smooth, and glossy.
- Let the ganache cool slightly at room temperature until it thickens to a pourable but not runny consistency (about 15-30 minutes, depending on ambient temperature). It should be thick enough to cling to the cake but still flow.
- Assemble the Cake:
- Place one cooled chocolate cake layer on your serving plate or cake stand.
- Spread about ¾ to 1 cup of the cooled salted caramel filling evenly over the top of this layer, leaving a small border around the edge if desired.
- Carefully place the second cooled chocolate cake layer on top.
- Slowly pour the slightly cooled chocolate ganache over the top center of the cake, allowing it to drip beautifully down the sides. Use an offset spatula or the back of a spoon to gently spread the ganache if needed, ensuring even coverage.
- While the ganache is still wet, sprinkle the chopped toasted pecans or walnuts generously over the top of the cake.
- Chill and Serve:
- Refrigerate the cake for at least 1-2 hours to allow the ganache and caramel to set, making it easier to slice.
- Slice with a warm, sharp knife (wiping the knife clean between slices for neat cuts) and serve. The cake is delicious at room temperature, allowing the caramel to be gooey, or slightly chilled.
- Store any leftover cake covered in the refrigerator for up to 3-4 days. Bring to room temperature for 15-20 minutes before serving for best texture.
Enjoy this truly decadent and impressive Chocolate Salted Caramel Cake!