This decadent, show-stopping dessert features layers of ultra-moist dark chocolate cake, silky smooth chocolate cream, and rivers of golden salted caramel.
Yields: 12 servings Prep time: 45 minutes Cook time: 30 minutes Chilling/Cooling time: 2 hours
Ingredients
For the Chocolate Sponge Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs (at room temperature)
- 1 cup whole milk (at room temperature)
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water or hot brewed coffee
For the Homemade Salted Caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces, room temperature)
- 1/2 cup heavy cream (at room temperature)
- 1 tsp sea salt
For the Chocolate Cream Filling & Frosting:
- 2 1/2 cups heavy whipping cream (chilled)
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 cup reserved salted caramel sauce (for folding into the filling)
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until smooth. Stir in the boiling water or hot coffee by hand (the batter will be very thin, but this makes the cake ultra-moist). Divide evenly between the prepared pans.
- Bake and Cool: Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.
- Make the Caramel: Heat the granulated sugar in a large heavy-bottomed saucepan over medium heat, stirring constantly with a high-heat silicone spatula until the sugar melts into a amber-colored liquid. Once melted, immediately add the butter (be careful, it will bubble vigorously). Stir until the butter is completely melted and incorporated. Slowly and carefully drizzle in the heavy cream while stirring. Let it boil for 1 minute, remove from heat, and stir in the sea salt. Set aside to cool completely until thick.
- Prepare the Chocolate Cream: In a large chilled bowl, whip the heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract on medium-high speed until stiff peaks form. Fold in 1/4 cup of the cooled caramel sauce for an extra hint of flavor.
- Assemble the Cake: Place the first cake layer on a serving plate or cake stand. Spread a thick layer of the chocolate cream over the top, and drizzle 2 tablespoons of salted caramel over the cream. Place the second cake layer on top.
- Frost and Decorate: Use the remaining chocolate cream to frost the top and sides of the cake. Drizzle the remaining cooled caramel generously over the top edge, allowing it to drip down the sides in natural pools. Chill the cake for at least 1 hour before slicing to help the layers set.