Chocolate Salted Caramel Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with 1 tablespoon butter total and dust with cocoa powder or flour, tapping out excess.

Melt chocolate

Place 4 oz chopped chocolate in a microwave-safe bowl and heat in 20-30 second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.

Dry ingredients

In a large bowl, sift (or whisk) together 2 cups flour, 3/4 cup cocoa powder, 1 3/4 cups sugar, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly combined.

Wet ingredients

In a separate bowl, whisk together 1 cup hot coffee, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 tsp vanilla extract, 1/2 cup sour cream, and the slightly cooled melted chocolate until smooth.

Combine batter

Pour the wet mixture into the dry ingredients and stir gently until mostly smooth. Do not overmix. The batter will be fairly thin from the hot coffee — this yields a moist, fudgy crumb.

Bake

Divide batter evenly between the prepared pans. Bake in the preheated 350°F (175°C) oven for 28–35 minutes, or until a toothpick inserted in the centers comes out with a few moist crumbs (not wet batter). Rotate pans halfway through baking for even browning.

Cool

Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, and remove pans. Cool completely before assembling (about 1–1.5 hours).

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves. Once bubbling, increase heat to medium-high and let it cook undisturbed until it turns a deep amber color (watch closely to avoid burning).

Add butter and cream

Remove the pan from heat and carefully whisk in 4 tablespoons butter until melted. Slowly pour in 1/2 cup warm heavy cream while whisking — mixture will bubble vigorously. Stir until smooth.

Season and cool

Stir in 1/2 teaspoon fine sea salt. Transfer caramel to a heatproof container and let cool to room temperature. Reserve 2/3 to 3/4 cup of caramel for layering and topping; any extra can be refrigerated for another use (reheat gently before using).

Heat cream

Place 3/4 cup heavy cream in a small saucepan and heat just until it begins to simmer and small bubbles form around the edge; do not boil.

Make ganache

Place 8 oz chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1–2 minutes, then stir gently until smooth and glossy. Stir in 2 tablespoons softened butter until incorporated. Let ganache cool and thicken at room temperature to a spreadable consistency (about 30–45 minutes).

Level cakes

If the cake layers have domed, level them with a serrated knife so they stack evenly.

First layer

Place one cake layer on a serving plate or cake board. Spread a thin layer (about 2–3 tablespoons) of ganache to act as a crumb coat to hold crumbs. Chill 10 minutes to set if the ganache is soft.

Add caramel

Spoon about 1/3 to 1/2 cup of the cooled salted caramel sauce over the first layer and spread gently, leaving a small 1/4-inch border from the edge so caramel doesn't squeeze out when you add the next layer.

Top layer and crumb coat

Place the second cake layer on top. Spread a thin crumb coat of ganache over the top and sides to trap crumbs. Chill 15 minutes until set.

Final frosting

Apply the remaining ganache in a thicker, even layer over the top and sides of the cake using an offset spatula. Smooth as desired. If the ganache firms too much while working, let it soften slightly at room temperature.

Finish with caramel and salt

Drizzle remaining salted caramel over the top, allowing some to drip down the sides if you like. Sprinkle the top lightly with Maldon sea salt flakes (about 1/2 teaspoon) for finishing texture and a pop of salt.

Chill and serve

Chill the cake 20–30 minutes to set the ganache and caramel. Bring to room temperature for 20 minutes before slicing for neater cuts. Store any leftover cake covered in the refrigerator for up to 4 days; bring slices to room temperature before serving for best texture.