Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the salted caramel sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon sea salt
For the chocolate ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For decoration:
- Sea salt flakes
- Caramel sauce
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
3. Stir in boiling water until the batter is smooth. It will be thin, but that's okay.
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
5. For the salted caramel sauce: In a saucepan, heat sugar over medium heat, stirring constantly until it melts and turns amber in color. Add butter and stir until melted. Slowly pour in the heavy cream while stirring. Remove from heat and stir in sea salt. Let the caramel sauce cool.
6. For the chocolate ganache: In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals, stirring until smooth.
7. Place one cake layer on a serving plate. Spread a layer of salted caramel sauce on top. Place the second cake layer on top and cover the cake with chocolate ganache.
8. Drizzle more salted caramel sauce over the top of the cake and sprinkle with sea salt flakes.
9. Slice and serve. Enjoy!
Prep Time: 20 minutes | Baking Time: 30-35 minutes | Total Time: Approximately 2 hours | Servings: 12 slices
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