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Decadent Chocolate Cake with Salted Caramel Filling

decadent chocolate cake with salted caramel filling - featured image
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A rich and moist chocolate cake layered with silky salted caramel filling and an optional chocolate ganache topping, perfect for celebrations and cozy treats.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ¾ cup (65g) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk or dairy-free milk
  • ½ cup (120ml) vegetable oil
  • 2 tsp pure vanilla extract
  • 1 cup (240ml) boiling water
  • 1 tsp instant espresso powder (optional)
  • For the Salted Caramel Filling:
  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cubed and room temperature
  • ½ cup (120ml) heavy cream, warmed
  • 1½ tsp flaky sea salt
  • For the Chocolate Ganache (Optional Topping):
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet chocolate, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a medium bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Slowly add wet ingredients to dry ingredients, mixing gently until just combined.
  5. Dissolve espresso powder in boiling water and stir into batter. Batter will be thin.
  6. Divide batter evenly between pans and smooth tops. Tap pans to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. To make salted caramel, melt sugar in a medium saucepan over medium heat, stirring constantly until amber and smooth.
  10. Add butter and stir until melted. Slowly add warmed heavy cream while stirring. Remove from heat and stir in sea salt. Cool to room temperature.
  11. Place one cake layer on serving plate. Spread salted caramel filling over it. Top with second cake layer.
  12. For ganache, heat heavy cream until simmering. Pour over chopped chocolate in heatproof bowl. Let sit 2 minutes, then stir until smooth.
  13. Pour ganache over cake, allowing it to drip down sides.
  14. Refrigerate cake for at least 1 hour to set caramel and ganache before slicing.

Notes

Do not overmix batter to keep cake tender. Use espresso powder to deepen chocolate flavor. Be patient making caramel to avoid crystallization. Chill cake to set caramel and ganache. Use sharp serrated knife wiped clean between cuts for neat slices.

Nutrition

Keywords: chocolate cake, salted caramel, dessert, layered cake, chocolate ganache, easy cake recipe, celebration cake

Find it online: https://chrisfeasts.com/decadent-chocolate-cake-with-salted-caramel-filling-easy-recipe-guide/