Salted Caramel Chocolate Cake Recipe
This Salted Caramel Chocolate Cake is the ideal dessert when you're craving something sweet and indulgent with a hint of saltiness. The moist chocolate cake is made with hot coffee to strengthen the chocolate flavor which flawlessly complements the salted caramel on top. The cake batter is made in one bowl, which means it's simple and easy-to-make and less dishes to clean too! It bakes perfectly leaving you with a moist, tender cake and silky, smooth caramel sauce.
Ingredients
Chocolate Cake Ingredients
- 1 large Egg, room temperature
- 1/4 cup Olive Oil
- 1/2 cup Dark Brown Sugar, packed
- 1/4 cup Granulated Sugar
- 1/3 cup Sour Cream, room temperature
- 1/2 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1/3 cup Cocoa Powder
- 1/4 tsp Salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 cup Hot Coffee
Salted Caramel Sauce
- 3/4 cup Granulated Sugar
- 4 tbsp Salted Butter
- 1/4 cup Heavy Cream
Instructions
- Preheat the oven to 350 degrees F
- Line a square 8×8 baking pan with parchment paper and grease with nonstick spray as needed
- To a large mixing bowl, add the egg, oil, both sugars, sour cream and vanilla extract
- Whisk until combined
- Once combined, add the flour, baking powder, baking soda and cocoa powder
- Mix until combined
- Pour the hot coffee on top
- Mix until just combined
- Transfer the batter to the prepared pan
- Bake for 28-32 minutes or until a toothpick comes out of the center clean
- Remove the cake from the oven when ready and set aside to cool
- While the cake cools, make the homemade caramel sauce
- Using a heavy-duty and wide stainless steal saucepan or sauté pan, add the granulated sugar and spread it into an even layer
- Warm over medium heat, stirring constantly as the sugar starts to melt to ensure it doesn't burn. First the sugar will form clumps before melting into an amber-colored liquid (Note: this could take between 5-15 minutes depending on your stovetop, mine took almost 15 minutes)
- Once melted, remove from the heat and stir in the butter. Be careful as the mixture will be bubbling a lot. Stir until the butter is melted
- Pour in the heavy cream slowly and stir until everything is combined
- Transfer to a small bowl or glass cup/mason jar to cool
- Once the caramel cools to room temperate, spread on top of the chocolate cake
- Slice, serve and enjoy!
Nutrition
Serving: 1slice, Calories: 252kcal, Carbohydrates: 35g, Protein: 2g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 35mg, Sodium: 155mg, Potassium: 80mg, Fiber: 1g, Sugar: 26g, Vitamin A: 252IU, Vitamin C: 0.1mg, Calcium: 35mg, Iron: 1mg