Salted Caramel Chocolate Cake – Page 2

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and beat on medium speed until smooth.
Slowly add the boiling water to the batter, mixing until combined. The batter will be thin, but that’s okay!
Pour the batter evenly into the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon. The sugar will begin to melt and turn amber in color.
Once the sugar is completely melted, add the butter and continue to stir until it’s fully incorporated.
Slowly pour in the heavy cream (be careful, as it will bubble up), and stir until smooth.
Remove from heat and stir in the vanilla extract and sea salt. Let the caramel sauce cool to room temperature.

Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
Pour the hot cream over the chopped chocolate in a bowl and let it sit for 1-2 minutes.
Stir until the chocolate is fully melted and the ganache is smooth. Let it cool slightly to thicken.

Once the cakes are completely cooled, place one cake layer on a serving platter.
Drizzle a generous amount of salted caramel sauce over the top of the first layer.
Top with the second cake layer and gently press down.
Pour the chocolate ganache over the top, allowing it to drizzle down the sides of the cake.
Drizzle more salted caramel sauce over the ganache and sprinkle the top with sea salt flakes for an extra touch of flavor.
Optionally, garnish with chopped nuts or additional caramel sauce.

Slice and serve the cake once the ganache has set, or enjoy it slightly warm for a gooey experience. The combination of chocolate, salted caramel, and the smooth ganache will make this cake a crowd favorite!

For an extra rich cake, you can substitute the vegetable oil with melted butter.
You can make the salted caramel sauce and ganache ahead of time and refrigerate them until you’re ready to assemble the cake.
If you want to intensify the caramel flavor, you can use dark brown sugar in the caramel sauce.

This Salted Caramel Chocolate Cake is the ultimate dessert for any chocolate and caramel lover—decadent, indulgent, and full of rich flavors! 🍫🍰