Salted Caramel Chocolate Cake

The Salted Caramel Chocolate Cake has become a staple in my kitchen, a sweet embrace on days when I need a little extra comfort. I remember the first time I attempted this recipe; the kitchen was filled with the rich aroma of melting chocolate and caramel wafting through the air, making my mouth water in anticipation. Every layer of this cake tells a story of indulgence, from the moist chocolate base to the creamy frosting that dances with hints of salt. It’s the kind of dessert that brings friends and family together, sparking joy and memories with each slice. As we gathered around the table, laughter mingled with the sweet, warm scent of this decadent cake, making it a perfect centerpiece for celebrations. Whether it’s a birthday, an anniversary, or a simple Sunday get-together, this cake is sure to steal the show and leave everyone wanting more.

Recipe Ingredients for Salted Caramel Chocolate Cake

The ingredients for the Salted Caramel Chocolate Cake are what make it truly special. Each component plays a crucial role in achieving that heavenly balance of flavors and textures. From the rich chocolate to the creamy caramel, they work harmoniously to create a delightful treat. Let’s dive into the key players:

• 43.5 oz. Green & Black’s Organic Milk Chocolate Toffee Bars: This is the star of the cake, providing a sweet, buttery flavor with a slight crunch.
• 1/2 cup butter: Essential for moisture and richness, this helps to create a luscious texture.
• 2 cups light brown sugar: Adds depth and a hint of caramel flavor that enhances the overall taste.
• 3 large eggs: Helps bind the ingredients together and gives the cake a fluffy structure.
• 2 cups all-purpose flour: The base of the cake, providing structure and stability.
• 1 teaspoon baking soda: A leavening agent that helps the cake rise beautifully.
• 1/2 teaspoon salt: Balances the sweetness and enhances the flavors in the cake.
• 1/4 cup cocoa powder: Adds a rich chocolate flavor that complements the toffee bars.
• 1 cup full fat sour cream: Contributes moisture and a slight tang, making the cake extra decadent.
• 1 cup hot water: This helps to dissolve the cocoa and aids in creating a moist cake.
• 2 teaspoons vanilla extract: Enhances the sweetness and depth of flavor in the cake.
• 3-5 tablespoons heavy cream: Used in the caramel icing for a rich, creamy texture.
• 2 cups powdered sugar: Helps to create a sweet, smooth icing.
• 1/3 cup heavy cream: For the chocolate ganache, adding richness and a beautiful sheen.
• 1/2 tablespoon corn syrup: This adds shine to the ganache and helps it stay glossy.
• 4 oz. semi-sweet chocolate: The key ingredient for the chocolate ganache, providing a rich chocolate flavor.

Recipe Directions for Salted Caramel Chocolate Cake

Making the Salted Caramel Chocolate Cake is such a rewarding experience. Follow these detailed steps and get ready for a treat that will wow your taste buds!

1. Add 2 chopped Toffee Bars to a microwave-safe bowl and melt in the microwave at medium power (50%), stirring at 30-second intervals for about 90 seconds. Stir until smooth and set aside.
2. In a mixing bowl, beat butter and brown sugar together at medium speed with an electric mixer for about 4 minutes, until the mixture is light and fluffy. This step is crucial for a perfect texture.
3. Add the eggs, one at a time, beating just until the yellow disappears after each addition. This helps to incorporate air into the batter, ensuring a light cake.
4. Pour in the melted chocolate and mix just until blended. You want to combine the flavors without over-mixing.
5. In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder. Gradually add this dry mixture into the chocolate mixture at medium-low speed, alternating with the sour cream, beginning and ending with the flour mixture. This technique ensures a smooth batter.
6. Slowly add 1 cup of hot water to the batter, beating at low speed just until everything is combined. This step helps to deepen the chocolate flavor and keeps the cake moist.
7. Stir in the vanilla extract and the remaining chopped Toffee Bar. This will add a delightful crunch and flavor throughout the cake.
8. Preheat the oven to 350°F and grease two 10-inch round cake pans with nonstick cooking spray containing flour or use the butter and flour method. This helps the cakes release easily after baking.
9. Divide the batter evenly between the prepared pans and bake for 25 to 35 minutes, or until a wooden pick inserted in the center of the cakes comes out clean. Mine took exactly 33 minutes, but ovens can vary.
10. Once baked, cool the cakes in the pans on a wire rack for about 10 minutes. Carefully remove them from the pans and let them cool completely on the wire rack before icing.
11. For the caramel icing, add butter and brown sugar to a small saucepan and stir over medium heat until the butter is melted. Transfer to a mixing bowl and add 3 tablespoons of heavy cream, powdered sugar, vanilla, and a pinch of salt. Beat with a handheld electric mixer at medium-high speed for about 4 minutes until creamy. Let cool to room temperature for about 10 to 15 minutes.
12. After the cakes have cooled, spread approximately ½ cup of the caramel icing on top of one cake layer and sprinkle with ¼ of a chopped Toffee Bar. Place the second layer on top and continue to frost the entire cake. I recommend covering the cake with a thin layer of icing first, letting it set, and then applying a thicker layer for a polished look.
13. For the chocolate ganache, combine heavy cream, butter, and corn syrup in a large microwave-safe bowl. Heat for two minutes, then stir to combine. If the butter isn’t completely melted, continue heating at 30-second intervals until it is.
14. Add the chopped chocolate to the mixture and stir until completely melted. Allow it to cool for about 15 minutes before spreading it just to the edges of the top of the cake. For a fun touch, let some of the ganache drip down the sides.
15. Finally, garnish the cake with the remaining chopped Milk Chocolate, about ¾ of a bar, for an extra special touch before serving.

Ways to Adapt This Recipe

Adapting the Salted Caramel Chocolate Cake is a fun way to experiment with flavors and textures. Here are some tips:

• Storage: If you have leftovers, store the cake in an airtight container to keep it fresh for up to three days. For longer storage, consider freezing individual slices.
• Freezing: This cake freezes well! Wrap slices tightly in plastic wrap and then foil. They can last in the freezer for up to three months.
• Pairing: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
• Variations: Experiment with different types of chocolate for the ganache or try adding nuts to the cake for added texture.
• Seasonal twists: Add spices like cinnamon or nutmeg for a fall-inspired flavor.

Serving This Salted Caramel Chocolate Cake

When it comes to serving the Salted Caramel Chocolate Cake, the options are as delightful as the cake itself. Here’s how to make it even more special:

• Garnish: Top each slice with a sprinkle of sea salt or a drizzle of additional caramel sauce for an extra touch of elegance.
• Accompaniment: Pair the cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream to balance the richness.
• Occasions: This cake is perfect for birthdays, holidays, or just a cozy night in with family and friends.
• Presentation: Consider serving the cake on a decorative cake stand to elevate its appearance.
• Storage tips: If you have leftovers, store them in a covered container. The cake will stay fresh for about three days at room temperature, or up to a week if refrigerated.
• Seasonal pairings: In the colder months, serve this cake with a warm drink like hot chocolate or spiced cider to complement its rich flavors.

FAQ

Conclusion

The Salted Caramel Chocolate Cake is a beautifully rich dessert that perfectly combines sweet and salty flavors, making it a showstopper for any occasion. With its moist layers and delicious icing, it’s sure to impress your guests and satisfy any sweet tooth. I encourage you to give this recipe a try; it’s not just about the cake, but also the joy it brings when shared with loved ones. Don’t wait—bake it tonight!

Salted Caramel Chocolate Cake

A heavenly blend of rich chocolate and sweet, salty caramel, the Salted Caramel Chocolate Cake is the ultimate comfort food. With layers of moist cake and decadent icing, this easy weeknight dessert will satisfy your cravings and impress your guests.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 servings

Calories 450 kcal

Equipment

• Frying Pan
• Blender
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 43.5 oz Green & Black’s Organic Milk Chocolate Toffee Bars chopped, divided
• 1/2 cup Butter softened (1 stick)
• 2 cups Light brown sugar packed
• 3 large Eggs at room temperature
• 2 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1/4 cup Cocoa powder
• 1 cup Full fat sour cream
• 1 cup Hot water
• 2 teaspoons Vanilla extract
• 1/2 cup Butter (1 stick)
• 1 cup Packed brown sugar
• 3-5 tablespoons Heavy cream
• 2 cups Powdered sugar sifted
• 1 teaspoon Vanilla extract
• 1/4 heaping teaspoons Salt
• 1/3 cup Heavy cream
• 1/2 tablespoon Butter
• 1/2 tablespoon Corn syrup
• 4 oz Semi-sweet chocolate chopped

Instructions

 

• Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 ½ minutes total time). Stir until smooth. Set aside.
• Beat butter and brown sugar at medium speed with an electric mixer for 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
• Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
• Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly 33 minutes). Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack before icing.
• Caramel Icing: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for 4 minutes. Let cool to room temperature, approximately 10-15 minutes. Icing will thicken upon standing. If icing has become too thick after cooling, beat in additional heavy cream, one tablespoon at a time to reach desired consistency.
• After cakes are cool and icing has cooled for 15 minutes, spread approximately ½ cup caramel icing on top of one cake round and sprinkle with ¼ of a chopped Toffee Bar. Top caramel icing/chopped candy bar with the other cake and continue to frost. I like to cover the cake in a thin layer of icing then let it set, then finish with remaining icing for a more opaque look.
• Chocolate Ganache: Add heavy cream, butter and corn syrup to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted. Let cool for 15 minutes. Spread the ganache just to the edges of the top of the cake. Push the chocolate over the edge of the cake in a few spots to create some “drips” if desired. Garnish cake with remaining chopped Milk Chocolate (¾ of a bar).

Notes

• Tip 1: Chop and keep Toffee Bars separate in order to measure. You will melt 2, stir in one to the cake batter, use ¼ in between cake layers and the rest to garnish the cake.
• Tip 2: Detailed directions in recipe.
• Tip 3: Total time does not include cake, caramel and ganache cooling.

Keyword Caramel Icing, Chocolate Cake Recipe, Decadent Desserts, Salted Caramel Chocolate Cake

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Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!