"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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- Recipe Card
*For an 8 and 6 inch layer cake like pictured, double the cake recipe.
Recipe Card
Cake:
ingredients
- 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
Cake:
Method
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.
Caramel:
ingredients
- 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.
Chocolate Ganache:
ingredients
- 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.