Chocolate and Salted Caramel Layer Cake
This luscious chocolate caramel cake is unbelievably moist, rich and utterly melt-in-your-mouth delicious! Three layers of soft chocolate cake are filled with buttercream frosting and lashings of salted caramel sauce – in a recipe that is both easy to make and spectacular to look at. Spoil your family and friends by making this for your next special occasion or party cake.
- 1 ¾ cups plain flour all purpose flour
- 1 ¾ cups sugar
- 1 cup cocoa powder unsweetened
- 1 ½ tsp baking powder
- 1 ½ tsp bicarb soda baking soda
- ½ tsp salt
- 2 eggs large
- 1 ½ tsp vanilla bean paste
- ½ cup canola oil
- 1 cup milk
- 1 cup boiling water
For the frosting
- ⅓ cup butter melted
- 3-4 cups icing sugar sifted
- ¼ cup salted caramel sauce see the link here
- ¼ cup milk
- ⅔ cup cocoa powder sifted
- 1 ½ tsp vanilla bean paste
- ¼ tsp salt
For the Salted Caramel Sauce
For the Chocolate Cake
Pre-heat oven to 160 °C and prepare 3 x 20cm cake tins by greasing and lining with baking paper.
Add the dry ingredients into a large mixing bowl and stir. Add the eggs, vanilla, oil and milk and stir together until combined.
Carefully add the boiling water and stir slowly until the water is completely incorporated into the mixture.
Divide the mixture evenly between the three tins.
Bake for around 25-30 minutes or until cakes have cooked completely.
Transfer cakes to a wire rack and allow to cool completely.
For the Frosting
Stir the butter and vanilla together with the cocoa. Add the caramel and beat until combined.
Add the icing sugar, milk and salt and mix until completely combined.
Allow to set slightly in the fridge. The frosting should be thick enough to hold its shape. If it is too thin, add a little more icing sugar until it reaches the desired thickness.
Assemble the layers one at a time. To start, place one cake layer on your cake stand or plate.
Using a spatula, spread a thin layer of frosting over the top of the first cake layer. Then spoon on some of the cooled and slightly thickened salted caramel sauce.
Place the second cake layer on top and repeat the frosting and caramel process. Add the third cake layer and then place the cake in the fridge for half an hour to set.
Remove the cake from the fridge and add the frosting to the top and sides. Drizzle with salted caramel and add a small sprinkle of salt flakes.
Store in the fridge before use. This chocolate and salted caramel layer cake will keep in the fridge for 4-5 days. Enjoy!
- This cake can be made ahead and kept in an airtight container in the fridge for 4-5 days, but is softest when eaten on the day or following day. Remove from the fridge for at least half an hour before serving.
- The cake layers and caramel need to be 100% cooled before adding the frosting and caramel to the cake. Trust me, I learned this the hard way! The layers will literally slide off each other if they are still warm. Allow the cakes to cool completely on the rack. The salted caramel can be made ahead if needed.
- The butter for the frosting can be salted or unsalted and it needs to be melted before beating, otherwise you end up with lumps. I also recommend sifting the icing sugar to avoid lumps.
- Prepare your cake tins before starting on the cake. I spray them with an oil spray and line with baking paper. All three layers should be baked in the middle rack in the oven. I have a large oven at home that allows me to do this. If they don’t all fit in your oven at once, you can bake the cakes in batches.
- The salted caramel can be made up to two weeks in advance, perfect for adding to this cake when required. If you have made it ahead of time, it will go hard in the fridge. You can warm it slowly in the microwave (stirring) to get it to the desired consistency.
Calories: 563kcal | Carbohydrates: 104g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 473mg | Potassium: 317mg | Fiber: 5g | Sugar: 61g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg