We all know that chocolate and salted caramel are a perfect match. A chocolate cake with salted caramel frosting amplifies my love for these flavours. This cake is a rich but light chocolate cake covered in smooth salted caramel frosting.
1 ¾ cups all-purpose flour
¾ cup unsweetened Cocoa powder
1 ½ cup granulated sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
½ cup canola or vegetable oil
2 large eggs at room temperature
¾ cup sour cream at room temperature
½ cup buttermilk at room temperature (or ½ Tbsp. lemon juice and regular milk to fill ½ cup)
2 tsp pure vanilla extract
½ cup freshly brewed Cloudforest coffee (or coffee of choice)
Salted Caramel Sauce
1 cup sugar
1/4 cup water
1/4 cup cubed unsalted butter
1/4 cup heavy cream
1/2 tsp sea salt
1 cup unsalted butter, softened
1/3 cup salted caramel sauce
1 tsp pure vanilla extract
1/2 - 1 cup icing sugar
Preheat oven to 350°F. Grease and line two 8-inch (8 x 3 inch) round cake pans with parchment paper. Parchment paper helps the cakes release easily from the pan. You can also use 9 x 3 inch cake pans.
In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt. Using a handheld mixer or stand mixer with a paddle attachment, mix the oil, eggs, and sour cream together on medium speed until combined. Add the buttermilk (or substitute) and vanilla and combine until blended.
Add in the dry ingredients to the wet ingredients, add the freshly brewed coffee and mix until the batter I completely blended. Divide batter evenly between pans. Bake for 20 -25 minutes until a cake tester or tooth pick comes out clean.
Remove cakes from oven and cool for 10 minutes in the pan. Then remove and cool on a wire rack.
Making salted caramel
In a medium saucepan, add sugar and water. Bring to a boil in medium-high heat and let it boil until it turns a beautiful golden brown. Make sure the sides of the pan are clean and do not touch the mixture as it heats. Once it's ready, add in the butter, heavy cream and salt. It will bubble a bit but mix well. Let this cool on the side.
Making salted caramel frosting
Use a stand mixer to beat the butter until smooth. Add in vanilla extract and icing sugar. Then once salted caramel sauce is cool, add in and mix.
Assembling the cake
On a cake stand or revolving stand, place the first layer of cake. Add a thick layer of frosting and smooth out flat on top of the layer. Place the second layer on top and frost entire cake. Decorate as you would like and enjoy!