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–+ servings

Caramel Chocolate Cake

The most delicious Caramel Chocolate Cake! Super soft and moist chocolate cake topped with a smooth caramel buttercream and homemade salted caramel.
5 fra 4 stemmer
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 291 kcal

Equipment

Ingredients
 
 

CHOCOLATE CAKE

  • 180 g warm coffee or water (for instant coffee use 1.5 teaspoon of instant coffee)
  • 180 g all-purpose flour
  • 1 tablespoon cornstarch
  • 150 g granulated sugar
  • 75 g dark brown sugar
  • 35 g unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 80 g vegetable oil
  • 135 g sour cream room temperature
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract

SALTED CARAMEL SAUCE (can be replaced with store-bought caramel sauce)

  • 90 g granulated sugar
  • 1 tablespoon water
  • 100 g heavy cream
  • 25 g butter
  • Pinch of salt

CARAMEL BUTTERCREAM

  • 115 g powdered sugar
  • 75 g unsalted butter room temperature
  • 25 g caramel
  • ½ teaspoon vanilla extract

The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.

Instructions
 

CHOCOLATE CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and line a 20x20 cm/8x8 inch baking pan with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    180 g warm coffee or water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    180 g all-purpose flour, 1 tablespoon cornstarch, 150 g granulated sugar, 75 g dark brown sugar, 35 g unsweetened cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    80 g vegetable oil, 135 g sour cream, 2 large eggs, 2 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Pour the cake batter into the prepared baking pan and bake it for 35-40 minutes or until a cake tester comes out clean.
  • Let the cake cool on a wire rack. After 10 minutes, gently remove the cake from the baking pan and let the cake cool down completely.

SALTED CARAMEL SAUCE

  • While the cake bakes, make the caramel.
  • In a medium sized saucepan, slowly melt the granulated sugar and water over medium heat until golden brown. At the same time in another small saucepan, heat the heavy cream to a boil and turn it off.
    90 g granulated sugar, 1 tablespoon water, 100 g heavy cream
  • Once the caramel is golden brown, stir in the butter until it has melted into the caramel. Then add the heated heavy cream, a little at a time, while stirring. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.
    25 g butter
  • Turn off the heat and add a pinch of salt and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30-60 minutes to become room temperature.
    Pinch of salt

BUTTERCREAM

  • Once the cake and caramel have cooled down make the buttercream.
  • Sift the powdered sugar. In the bowl of a stand mixer, using the paddle attachment, start by creaming the butter and 25 g of the homemade caramel for 2 minutes on medium/high speed. Scrape down the sides of the bowl and mix 1 minute more.
    75 g unsalted butter, 25 g caramel, 115 g powdered sugar
  • On low speed, add the sifted powdered sugar and vanilla extract, mix it at low speed until fully incorporated. Scrape down the sides of the bowl, and mix for 2 minutes on low/medium speed.
    ½ teaspoon vanilla extract

ASSEMBLE

  • Place the cake on a serving dish and add the buttercream on top of the cake and even it out. Add as much of the caramel as you’d like, and with a spoon or offset spatula swirl it into the buttercream. There might be a little bit of caramel left over. Save any leftover caramel in an airtight jar.

Nutrition

Calories: 291kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 138mgPotassium: 87mgFiber: 1gSugar: 28gVitamin A: 336IUVitamin C: 0.2mgCalcium: 28mgIron: 1mg
Keyword buttercream, caramel, chocolate cake
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