Chocolate Caramel Cake

This cake combines my favourite chocolate cake with a double-punch of salted caramel frosting and a drizzle for the most indulgent cake I think I’ve ever made. I guess that’s why I named it Death by Chocolate Caramel Cake. But I say, what a way to go!

Chocolate caramel cake is a rich and decadent dessert that combines the flavors of chocolate and caramel. Here's a recipe you can try:

Ingredients:

For the cake:

• 2 cups of all-purpose flour
• 2 cups of granulated sugar
• 3/4 cup of unsweetened cocoa powder
• 2 teaspoons of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 2 teaspoons of vanilla extract
• 1 cup of hot water

For the caramel sauce:

• 1 cup of granulated sugar
• 6 tablespoons of unsalted butter, cut into cubes
• 1/2 cup of heavy cream
• 1/4 teaspoon of salt

For the frosting:

• 1 cup of unsalted butter, softened
• 4 cups of powdered sugar
• 1/2 cup of unsweetened cocoa powder
• 1/2 cup of heavy cream
• 1 teaspoon of vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add in the buttermilk, vegetable oil, eggs, and vanilla extract, and beat on medium speed until well combined.
4. Reduce the mixer speed to low and gradually pour in the hot water, mixing until the batter is smooth.
5. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool completely in the pans.
7. To make the caramel sauce, heat the granulated sugar in a medium-sized saucepan over medium heat, stirring constantly until it melts and turns amber in color.
8. Add the butter to the melted sugar and stir until melted.
9. Slowly pour in the heavy cream while stirring constantly, then add in the salt and continue to stir until smooth.
10. Remove the caramel sauce from the heat and set aside to cool.
11. To make the frosting, beat the softened butter in a large mixing bowl until creamy.
12. Add in the powdered sugar, cocoa powder, heavy cream, and vanilla extract, and continue to beat until well combined and fluffy.
13. To assemble the cake, place one cake layer on a cake stand or plate and spread a layer of caramel sauce over the top.
14. Place the second cake layer on top of the first, and spread another layer of caramel sauce over the top.
15. Frost the entire cake with the chocolate frosting, then drizzle additional caramel sauce over the top.
16. Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

This recipe yields one 2-layer 9-inch cake, and serves approximately 10-12 people.