"Is this the prettiest cake I’ve made? FOR SURE ?
This is the first big two tier cake I’ve ever made! The entire process was TOO much fun and only a lil stressful, especially while stacking the two cakes ?"
Dark Chocolate and Salted Caramel Cake
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A Note from Feedfeed
This Dark Chocolate and Salted Caramel Cake is a crowd-pleaser! Double layers of chocolate sponge, with salted caramel layered in between and covered in chocolate ganche. Garnish the cake with toasted nuts, ganache kisses, truffles, and cocoa nibs for a wonderfully festive cake!
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*For an 8 and 6 inch layer cake like pictured, double the cake recipe.
Recipe Card
ingredients
Cake:
- 180 grams flour
- 75 grams cocoa powder
- 4 grams baking soda
- 4 grams baking powder
- 6 ounces vegetable oil
- 150 grams caster sugar
- 150 grams brown sugar
- 2 eggs, (or 1 cup Greek yogurt)
- 2 teaspoons vanilla extract
- 6 ounces buttermilk
Method
Cake:
Step 1
Sift together flour, cocoa, baking powder and baking soda.
Step 2
In a bowl, whisk together the eggs/greek yogurt, sugar, vanilla and oil.
Step 3
Add dry ingredients to the egg mixture, alternating with buttermilk.
Step 4
Pour into cake pans and bake at 350°F for 40 minutes or until a skewer inserted in the center comes out clean.
Step 5
Top with chocolate chips and bake for another two minutes.
ingredients
Caramel:
- 200 grams sugar
- 100 grams butter
- 200 grams heavy cream
- 1/2 teaspoon salt
Caramel:
Step 1
In a heavy bottom saucepan over medium heat, take grain sugar and let it melt and turn into a light amber color. Since this is a dry caramel, you can stir the sugar to ensure even melting without the fear of the sugar crystallizing.
Step 2
Once the sugar reaches a beautiful golden color, add butter to it, a little at a time. Be extra careful, the mixture will splatter.
Step 3
Keep on stirring until all the butter is emulsified with the sugar. Add lukewarm cream to the sugar mixture carefully and stir to incorporate.
Step 4
Make sure everything is well combined. Then add the salt and stir.
Step 5
The color of the caramel will lighten slightly as the butter and cream in it set. Transfer to an airtight container and let cool before using to layer.
ingredients
Chocolate Ganache:
- 200 grams dark couverture chocolate
- 200 grams fresh heavy cream
Chocolate Ganache:
Step 1
Melt your chocolate in the microwave for 30 second intervals, until completely smooth and melted.
Step 2
Add room temperature fresh cream to it and emulsify using a spatula.
To assemble the cake:
Step 1
Place cake layers on a cardboard. Starting with the 8 inch rounds, spread an even layer of salted caramel in between cake layers and stack. Frost cake with chocolate ganache. Repeat this process with the 6 inch cake rounds. Garnish with toasted nuts, ganache kisses, truffles, cocoa nibs.