Chocolate Caramel Cake

About this recipe

This Chocolate Caramel Cake is a sumptuous dessert that marries the deep richness of chocolate cake with smooth, decadent caramel. Ideal for special occasions or a fancy weeknight treat, this cake showcases layers of moist chocolate bliss topped with a creamy caramel frosting.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee
• 1 cup caramel sauce (store-bought or homemade)
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 teaspoon sea salt
• 1 cup powdered sugar

Directions

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. 3

   Add eggs, milk, vegetable oil, and vanilla extract. Mix until combined.

4. 4

   Gradually stir in hot coffee; the batter will be thin.

5. 5

   Divide the batter between the prepared pans and bake for 30-35 minutes. Cool in pans for 10 minutes before transferring to a wire rack.

6. 6

   For caramel sauce, combine caramel, cream, butter, and sea salt in a small saucepan. Cook over medium heat, stirring, until smooth. Let cool.

7. 7

   Place one cake layer on a serving plate. Spread caramel sauce over the top, then top with the second layer and more caramel sauce.

8. 8

   In a bowl, mix powdered sugar with enough caramel to make a spreadable frosting. Frost the top and sides of the cake.