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Delicious Salted Caramel Chocolate Cake with chocolate ganache and caramel drizzle
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Salted Caramel Chocolate Cake

A rich and indulgent chocolate cake layered with sweet salted caramel and topped with luscious chocolate ganache, perfect for any occasion.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baking, Chocolate Cake, Dessert Recipe, Salted Caramel
Servings: 12 servings
Calories: 400kcal

Ingredients

For the Cake

  • 2 cups all-purpose flour Gives structure and tenderness to the cake.
  • 2 cups granulated sugar Balances the richness of the cocoa.
  • 3/4 cup unsweetened cocoa powder Adds rich chocolate flavor.
  • 2 teaspoons baking powder Helps the cake to rise.
  • 1 1/2 teaspoons baking soda Works with baking powder for texture.
  • 1 teaspoon salt Enhances flavors.
  • 1 cup buttermilk Adds moisture and richness.
  • 1/2 cup vegetable oil Keeps the cake moist.
  • 2 large eggs Acts as a binder.
  • 2 teaspoons vanilla extract Adds aroma.
  • 1 cup boiling water Intensifies cocoa flavor.

For the Salted Caramel Sauce

  • 1 cup granulated sugar Main ingredient for your salted caramel.
  • 6 tablespoons unsalted butter, cubed Provides creamy texture.
  • 1/2 cup heavy cream Adds richness to the sauce.
  • 1 teaspoon sea salt Imparts the signature salty flavor.

For the Ganache

  • 1 cup semi-sweet chocolate chips Melts into a luxurious topping.
  • 1/2 cup heavy cream Creates a silky ganache.

For Decoration

  • Sea salt flakes Enhances flavor profile.
  • Caramel sauce A drizzle on top for added indulgence.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mixing

  • Add buttermilk, vegetable oil, eggs, and vanilla extract to dry mixture; mix on medium speed until smooth.
  • Slowly stir in boiling water until the batter is smooth.

Baking

  • Divide the batter between prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Making Salted Caramel Sauce

  • In a saucepan over medium heat, add sugar, stirring until melted and amber in color.
  • Remove from heat, stir in butter, then gradually add heavy cream while stirring. Mix in sea salt and allow to cool.

Preparing Ganache

  • In a microwave-safe bowl, combine chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth.

Assembling Cake

  • Place one cooled cake layer on a serving plate. Spread salted caramel sauce over the top.
  • Place second cake layer on top.
  • Pour chocolate ganache over the entire cake.
  • Drizzle more salted caramel sauce over top and sprinkle with sea salt flakes.

Serving

  • Slice and serve, optionally with vanilla ice cream.

Notes

Use room temperature ingredients for a fluffier cake. Consider store-bought caramel for quicker prep. For a stronger chocolate flavor, use dark chocolate chips.