How To Make Salted Caramel Chocolate Cake

Now that you know how to make Easy Salted Caramel Sauce, let’s make this decadent Salted Caramel Chocolate Cake!

Ingredients

For the chocolate cake:

• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 2 and 3/4 cups all-purpose flour (not packed!)
• 1 and 1/2 cups unsweetened cocoa powder, sifted
• 3 teaspoons baking soda
• 1 and 1/2 teaspoons baking powder
• 1 and 1/4 teaspoons salt
• 3 large eggs + 2 large egg yolks, at room temperature
• 1 and 1/2 cups full-fat sour cream
• 1/3 cup whole milk
• 3/4 cup vegetable oil (you may also sub in melted coconut oil)
• 2 tablespoons vanilla extract
• 1 and 1/2 cups hot water

For the salted caramel chocolate frosting:

• 2 cups unsalted butter (4 sticks, 16 ounces), VERY soft
• 4 and 1/2 cups confectioners' sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons heavy cream (more if needed)
• 2 tablespoons salted caramel sauce

Garnish:

• 1 and 1/4 cups salted caramel sauce (please see post for more on this)
• Flaky sea salt

Instructions
For the chocolate cake:

1. Preheat oven to 350°(F). Cut three 9-inch round sections of parchment paper to line your cake pans with. Spray each pan liberally - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out at the bottom of the pans and then spray again. It's important to be certain every bit of paper and pan are sprayed so that your cakes do not get stuck. Set pans aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder and salt; blend on low until dry ingredients are thoroughly blended. If necessary, use your hands to break up any clumps.
3. In another bowl combine the eggs, egg yolk, sour cream, oil, milk and vanilla extract; blend until completely blended. Pour into the dry ingredients and beat on low until just incorporated. Pour in warm water and continue mixing until combined; about 1 minute. The batter will.
4. Divide batter equally among prepared pans. Bake in preheated oven for thirty minutes, or until a wooden toothpick or cake tester inserted in the middle of a cake comes out clean or with only a few moist crumbs attached. Cakes for 10 minutes in the pan before moving to a rack and removing from pans cakes completely before frosting.

For the chocolate frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened butter medium-speed until completely smooth; about 3 minutes.
2. Turn off the mixer and sift the powdered sugar and cocoa in the mixing bowl. Turn the mixer on the lowest speed and blend until the sugar/cocoa have been consumed by the butterabout 2 minutes. Increase mixer speed to medium; add in caramel, salt, heavy cream and vanilla extract . If your frosting appears somewhat too thin, add a bit more confectioners' sugarIf your frosting has to be thinner, add extra heavy cream, 1 tbsp at a time.

Assembly:

1. With a serrated knife, carefully trim the increased top of each cake, making each one an even, flat surface. Transfer 1 layer to a plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Put and top cake layer cake in the refrigerator. Once set, finishing frosting sides and the top of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 times.