Salted Caramel Chocolate Cake

Serves 1
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Directions

  1. 1Combine cocoa powder and water, then whisk until smooth.
  2. 2Combine cocoa powder and water, then whisk until smooth.
  3. 3Combine cocoa powder and water, then whisk until smooth.
  4. 4Add brown sugar, white sugar, and butter to the cocoa mixture.
  5. 5Add brown sugar, white sugar, and butter to the cocoa mixture.
  6. 6Add brown sugar, white sugar, and butter to the cocoa mixture.
  7. 7Mix the chocolate cake batter until smooth.
  8. 8Mix the chocolate cake batter until smooth.
  9. 9Mix the chocolate cake batter until smooth.
  10. 10Pour the chocolate cake batter into three 8-inch cake pans.
  11. 11Pour the chocolate cake batter into three 8-inch cake pans.
  12. 12Pour the chocolate cake batter into three 8-inch cake pans.
  13. 13Bake the chocolate cake layers in the oven.
  14. 14Bake the chocolate cake layers in the oven.
  15. 15Bake the chocolate cake layers in the oven.
  16. 16Melt sugar in a pan until it turns into caramel.
  17. 17Melt sugar in a pan until it turns into caramel.
  18. 18Melt sugar in a pan until it turns into caramel.
  19. 19Add butter, hot cream, salt, and vanilla to the melted sugar and whisk to make the caramel.
  20. 20Add butter, hot cream, salt, and vanilla to the melted sugar and whisk to make the caramel.
  21. 21Add butter, hot cream, salt, and vanilla to the melted sugar and whisk to make the caramel.
  22. 22Prepare a brown sugar Swiss meringue buttercream.
  23. 23Prepare a brown sugar Swiss meringue buttercream.
  24. 24Prepare a brown sugar Swiss meringue buttercream.
  25. 25Place a chocolate cake layer on a cake stand, spread buttercream, pipe a buttercream border, and fill with caramel.
  26. 26Place a chocolate cake layer on a cake stand, spread buttercream, pipe a buttercream border, and fill with caramel.
  27. 27Place a chocolate cake layer on a cake stand, spread buttercream, pipe a buttercream border, and fill with caramel.
  28. 28Repeat the layering process with the remaining cake layers, buttercream, and caramel.
  29. 29Repeat the layering process with the remaining cake layers, buttercream, and caramel.
  30. 30Repeat the layering process with the remaining cake layers, buttercream, and caramel.
  31. 31Crumb coat the cake with buttercream.
  32. 32Crumb coat the cake with buttercream.
  33. 33Crumb coat the cake with buttercream.
  34. 34Apply a final layer of buttercream to the cake, smoothing the sides and top.
  35. 35Apply a final layer of buttercream to the cake, smoothing the sides and top.
  36. 36Apply a final layer of buttercream to the cake, smoothing the sides and top.
  37. 37Pour a final layer of caramel on top of the cake, spreading it evenly and creating a spiral design.
  38. 38Pour a final layer of caramel on top of the cake, spreading it evenly and creating a spiral design.
  39. 39Pour a final layer of caramel on top of the cake, spreading it evenly and creating a spiral design.
  40. 40Slice and serve the salted caramel chocolate cake.
  41. 41Slice and serve the salted caramel chocolate cake.
  42. 42Slice and serve the salted caramel chocolate cake.

Ingredients

  • Cocoa powder
  • Cocoa powder
  • Cocoa powder
  • Water
  • Water
  • Water
  • Brown sugar
  • Brown sugar
  • Brown sugar
  • White sugar
  • White sugar
  • White sugar
  • Butter
  • Butter
  • Butter
  • Flour
  • Flour
  • Flour
  • Cream
  • Cream
  • Cream
  • Salt
  • Salt
  • Salt
  • Vanilla
  • Vanilla
  • Vanilla

Equipment

BlenderBaking panStoveWhiskSpatulaPiping bagOffset spatula

Tips

  • Be careful not to add too much caramel to the cake layers, as this can cause the soft and fluffy cake to fall apart.
  • For extra flavor in the Swiss meringue buttercream, use brown sugar instead of regular white sugar.