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A Sinfully Good Salted Chocolate Caramel Cake

Sometimes you just have to give in.

Indulge in the sinfully sweet, the gloriously sticky, and the oh, so luscious chocolate.

Salted Chocolate Caramel Cake
When this time comes, make it count. Don’t go out and get a chocolate bar, or a cookie or… anything that is less than perfect. Take the time to make something from scratch. Use good quality ingredients. Impress your palate and your eyes with something gorgeous.

Like this Salted Chocolate Caramel Layer Cake.

Dripping Caramel
Cake with Caramel Sauce
While it is time consuming, it’s not too difficult to make, and the end result is definitely worth it. There are four layers, but they merge together in gooey goodness because the caramel soaks into the cake. The cake itself is not too sweet (it’s adapted from the one I used for the Coconut Wedding Cake) and it’s finished off with a rich chocolate ganache, drizzled with chocolate, and sprinkled with flakes of sea salt.

Salted Chocolate Caramel Cake
Salted Chocolate Caramel Layer Cake
Serves 10-12

CHOCOLATE CAKE (adapted from Matt Lewis’ Classic Chocolate Cake)
1 cup cocoa powder
1 teaspoon instant espresso powder
1 ½ cups boiling water
2 cups all-purpose flour
1 cup granulated sugar
¾ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ cup salted butter, melted
2 eggs, at room temperature
2 teaspoons pure vanilla extract
2 tablespoons white rum

1. Preheat oven to 350 degrees Fahrenheit. Grease two 8” cake pans, line the bottoms with parchment, and grease the parchment. Dust both pans with flour and set aside.

2. In a small bowl, whisk cocoa powder, espresso powder, and boiling water until smooth; set aside.

3. In a large bowl, whisk flour, sugars, baking powder, and baking soda.

4. Whisk smelted butter, eggs, vanilla extract, and rum into the cocoa mixture. Slowly pour into the dry mixture and whisk until smooth. Divide the batter amongst the two pans and bake for about 30 minutes, or until a toothpick inserted in centre comes out clean. Cool in pans on a wire rack for 15 minutes and then invert onto racks to cool completely (make caramel while cooling).

SALTED CARAMEL (adapted from Michael Smith’s Caramel Sauce)
½ cup cold water
1 cup granulated sugar
1 cup whipping cream
1 generous tablespoon pure vanilla extract
Pinch sea salt

1. Pour water in a small-medium saucepan. Pour the sugar in the centre of the pan and do not stir. Turn heat to medium-high, and let the mixture come to a boil. The sugar will dissolve on its own – do not stir. When the mixture begins to turn light golden in some places, swirl the pan and continue to boil until it turns a deep golden colour.

2. Add the vanilla and salt to the whipping cream and stir well. Slowly (I mean SLOWLY) add the whipping cream mixture to the pan, about 1 teaspoon at a time, while continuously whisking. Allow the boiling to come down between additions to prevent the mixture from boiling over. Once all of the whipping cream has been added and the mixture is smooth, remove from heat and let cool to lukewarm, about 30 minutes.

Mark the half-way point along the edge of each cake with a few toothpicks. Using a serrated knife or a long piece of thread, cut each cake in half. Place one of the halves on a serving dish, cut side up, and spoon 1/3 of the caramel sauce over it and use a spoon to spread it evenly. Repeat with the remaining three cake halves and the remaining 2/3 of caramel sauce.

10 ounces good quality dark chocolate
1 cup whipping cream
½ teaspoon pure vanilla extract
Pinch sea salt

1. Chop chocolate into small pieces and place in a large, heatproof bowl. Pour whipping cream in small saucepan and, over medium-high heat, bring to a boil. Add the vanilla and salt and whisk until incorporated.

2. Pour whipping cream mixture over chocolate and let sit for a few minutes, and then whisk until chocolate is melted and mixture is smooth. Place in refrigerator for 5 minutes, stir, and refrigerate again.

3. Using an electric mixer, beat ganache until desired spreading consistency is reached. Frost cake immediately, as the ganache will harden quickly.

2 ounces good quality dark chocolate
Flaked sea salt

Place the chocolate in a heatproof bowl and melt in the microwave in 30 second increments, stirring between each one. When chocolate is almost completely melted, remove from microwave and stir until smooth (to ensure the chocolate doesn’t burn). Let cool slightly and then transfer to a piping bag or sandwich bag with a 2mm piece of the corner cut off. Drizzle chocolate over the cake, sprinkle with a modest amount of flaked sea salt, and let rest for at least 30 minutes before serving.

  1. Nadia10-03-11

    damn, girl!! this looks amazing. maybe it’s the changing weather, but i’ve been craving an indulgence just like this. will definitely make this cake very soon.

  2. Krista10-03-11

    Wow. Wow. Wow. This looks absolutely spectacular. :-)

  3. Stephanie10-03-11

    yummmmmm! The caramel between the layers looks amazing!!

  4. Irishbaker10-03-11

    This cake looks delicious and you’ve really decorated it well!

  5. Beth Michelle10-04-11

    This is seriously the most perfect cake. Sounds delicious!

  6. Sasha @ The Procrastobaker10-04-11

    Ohhhkayyyyy this looks AMAZING! Gorgeous :)

  7. Ali10-04-11

    Looks amazingly delicious. I can imagine the taste it’ll leave in my mouth… so scrumptious!!

  8. jennifer @poirier10-05-11

    love the piping! and i can really imagine the taste of the different cake flavors.
    greetings from germany!

  9. Stephanie Arsenault10-05-11

    There’s a lot of chocolate-caramel love going on here! :)

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