Moist Chocolate Caramel Cake: A Symphony of Flavors
Embark on a delectable journey with this Moist Chocolate Caramel Cake, a divine concoction that marries the deep, rich essence of chocolate with the silky allure of caramel. This cake is a testament to the art of baking, featuring layers of moist chocolate sponge soaked in a luscious caramel sauce, all encased in a creamy chocolate caramel frosting. The exquisite balance of cocoa’s natural bitterness with the sweet and salty undertones of caramel crafts a taste experience that is both sophisticated and immensely comforting.
Ingredients:
For the Cake:
- 3 cups Flour
- ½ cup Cocoa powder
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Granulated sugar
- 3 Eggs
- 1 cup Buttermilk
- 1 teaspoon Vanilla extract
- 1 cup hot Coffee
- ½ cup Vegetable oil
For the Chocolate Caramel Frosting:
- 1 ½ cups Butter, room temperature
- 3 cups Powdered sugar
- ½ cup Cocoa powder
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Kosher salt
- 2 tablespoons Caramel sauce (homemade salted caramel sauce recommended)
- 2 tablespoons Heavy cream
Assembly:
- ⅔ cups Caramel sauce
Directions:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Total Time: 55-60 minutes
Servings: 12
- Prepare the Oven and Pans: Preheat your oven to 350°F (180°C). Spray three 8-inch baking pans with cooking spray and line the bottoms with parchment paper for easy cake release.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, baking soda, kosher salt, and granulated sugar.
- Combine Wet Ingredients: Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until almost combined. Pour in the hot coffee and mix until the batter is smooth and uniform.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before assembly.
- Prepare the Frosting: In a mixing bowl, beat together the butter, powdered sugar, sifted cocoa powder, heavy cream, vanilla extract, salt, and caramel sauce until the frosting is smooth and fluffy.
- Assemble the Cake: On the first layer of cake, pipe or spread a layer of frosting, then drizzle with caramel sauce. Place the second cake layer on top and repeat the frosting and caramel sauce. Finish with the third layer and use the remaining frosting to cover the entire cake.
- Decorate: Drizzle the top with additional caramel sauce or decorate as desired for a visually stunning finish.
Final Thoughts:
This Moist Chocolate Caramel Cake is more than just a dessert; it’s a celebration of flavors that dance together in perfect harmony. Each bite offers a moment of indulgence, making it the ideal centerpiece for special occasions or a luxurious treat for those days when only chocolate and caramel will do. So, preheat your oven, and let’s bake a cake that promises to be unforgettable.