A truly decadent chocolate cake with layers of homemade salted caramel and a luxurious chocolate frosting
Resting and chilling time1hr
Author: Eva Bakes
1cuplight brown sugarpacked
2 and ¾cupsall-purpose flour
1 and ½cupsunsweetened cocoa powder
1 and ½teaspoonsbaking powder
1 and ¼teaspoonssalt
3large eggs plus 2 large egg yolksroom temperature
1 and ½cupsfull fat sour cream
¾cupvegetable oilcan substitute with coconut oil
1 an d ½cupshot water
Salted caramel chocolate frosting
2cups (4 sticks)unsalted buttervery soft
4 and ½cupspowdered sugarsifted
¾cupunsweetened cocoa powdersifted
2Tablespoonssalted caramel saucesee below
flaky sea saltfor garnish
Salted caramel sauce
½cup (1 stick)unsalted butter
1teaspoonflaky sea salt
Make the salted caramel sauce
In a medium sized saucepan set over medium low heat, melt the sugar and water together.
Once the sugar has fully dissolved, add in the butter and continue to heat on your stove over medium heat. Do not stir.
Keep cooking until the mixture reaches a deep golden/brown color. Remove the saucepan from the heat and add in the heavy cream. Be careful, as the mixture will spatter and hiss.
Keep stirring and stir in the vanilla and salt. Stir vigorously until it achieves a thick yet pourable consistency. Set aside.
Bake the cake
Preheat your oven to 350°F. Generously grease and line 3 separate 9-inch round baking pans and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, whisk together the sugars, flour, cocoa powder, baking soda, baking powder and salt on low speed until well incorporated.
In a separate medium sized bowl, mix together the eggs, egg yolks, sour cream, milk, oil, and vanilla. Keep the mixer on low and slowly pour this into the stand mixer with the dry ingredients.
Carefully stream in the hot water and continue to mix. Your batter will appear very watery (this is OK).
Evenly distribute your batter into your 3 prepared pans. Bake in your preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 10 minutes before flipping them over onto a wire rack to cool completely.
Make the chocolate frosting
In the bowl of a clean stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2-3 minutes.
Turn the mixer to low and slowly add in the powdered sugar and cocoa powder. Mix until everything is blended thoroughly. Then increase the speed to medium and add in the vanilla, salt, heavy cream and salted caramel. Mix for an additional 2-3 minutes or until the frosting is lump-free and uniform in color.
If the frosting appears too runny, add more powdered sugar. If it appears too thick, add a little bit of heavy cream. Once the frosting is to your desired consistency, set aside.
Assemble the cake
If needed, trim off any domed part of your cake with a serrated knife. You want to make sure your cake layers are flat so they can stack easily. Eat any scraps or give them to me. (You can always turn leftover cake into cake truffles!)
Place one layer of cake onto a plate, cake stand or serving tray. Spread a thin layer of frosting on top. Then add about ½ cup of the caramel. Repeat with the next layer - add a layer of cake, then frosting, and finally the caramel.
Top with the final layer of cake on top of the caramel layer and transfer your cake to the refrigerator to cool for about an hour. This will make it easier to frost so the frosting doesn't mix with the cake crumbs.
Frost the top and sides of the cake with the remaining frosting. If desired, sprinkle with additional sea salt.
Slice and serve.
Leftover cake should be stored, covered, in the refrigerator and will last several days.Source: Baker by Nature