Salted Caramel Chocolate Cake
Indulge in pure decadence with this salted caramel chocolate cake. A moist and fluffy sponge loaded with white chocolate chips, generously layered with a creamy chocolate buttercream and drizzled with a delicious salted caramel sauce. Plus, it's topped with crunchy cookies for the ultimate sweet treat. Your taste buds won't know what hit them!
Let me introduce you to the most delicious and tempting salted caramel chocolate cake. We all know that chocolate and caramel are a classic combination. But add salt, and it’s just pure magic! This amazing combination of texture and flavors will make anyone’s mouth water.
The secret for such a sinfully delightful treat lies in the chocolate sponge cake. We combine succulent oil and flour with cocoa powder, baking powder, and brown sugar, and mix it all up with yogurt, milk, coffee, and eggs. We then fold in an onslaught of white chocolate chips just to make it even more delectable.
But that’s not even the best part. It’s the chocolate buttercream and salted caramel, which we swear is nothing short of heavenly. Whip up the ingredients for the buttercream, then melt dark chocolate to combine with the mixture. Spread over the cookie layers with layers of caramel and crumble the remaining cookies, and you’re sure to have an incredible dessert.
Now imagine getting all that goodness in every bite. If you’re still not convinced, then I don’t know what else to say – except that you should try this amazing salted caramel chocolate cake
Why You’ll Love This Salted Caramel Chocolate Cake Recipe
These are all the reasons I'm loving this Salted Caramel Chocolate Cake recipe:
It's decadent : Salted caramel and chocolate are two flavors that just scream luxury. This cake is sure to impress both your family and your friends.
It's easy to make : All you need are a few basic ingredients and some simple techniques to make this delicious treat. Plus, it's great for a crowd, so you won't have to worry about leftovers.
It's filled with deliciousness : Every bite of this cake is full of flavor. The chocolate sponge is perfectly moist, the creamy buttercream is rich and sweet, and the salted caramel sauce adds a delightful hint of saltiness.
Salted Caramel Chocolate Cake
Indulge in pure decadence with this salted caramel chocolate cake. A moist and fluffy sponge loaded with white chocolate chips, generously layered with a creamy chocolate buttercream and drizzled with a delicious salted caramel sauce. Plus, it's topped with crunchy cookies for the ultimate sweet treat. Your taste buds won't know what hit them!
Ingredients
For the sponge
- 150ml vegetable oil, plus extra for the tins
- 200g self-raising flour
- 50g cocoa powder
- 1 tsp baking powder
- 250g brown sugar
- 150ml Greek yogurt
- 50ml milk
- 100ml strong coffee, cold
- 2 large eggs
- 100g white chocolate chips
For the chocolate buttercream
- 150g salted butter, softened
- 300g icing sugar
- 1 tbsp cocoa powder
- 50g dark chocolate
For the decoration
- 200g cookies
- 4 tbsp salted caramel sauce
- ½ tbsp milk
- dark chocolate (optional)
Instructions
- Step 1: Preheat the oven to 190C/170C fan/gas 5. Grease two 20cm sandwich tins and line the bases with non-stick baking paper. Sift the flour, cocoa and baking powder into a large bowl, then mix in the sugar. In a jug, whisk together the yogurt, milk, coffee and eggs until blended. Gradually pour the wet 'ingredients' into the flour mixture until it forms a glossy batter. Fold in the chocolate chips.
- Step 2: Evenly distribute the mixture between the two pans and bake for 30-35 minutes, until a toothpick inserted into the center of each sponge comes out clean. Take out of the pans and place on a cooling rack to cool completely.
- Step 3: In the meantime, prepare the buttercream. Combine the butter, icing sugar, and cocoa and beat for 5-8 minutes until you get a nice and creamy consistency. Melt the dark chocolate either by placing it in a bowl above a pot of boiling water or by microwaving it in thirty second intervals. Whisk the melted chocolate with the buttercream until fully blended. Put three fourths of the mixture in a piping bag with a broad and round tip.
- Step 4: Place one of the sponges onto a plate and spread buttercream around its circumference in a dotted pattern. Utilize a spoon or palette knife to spread 2 tablespoons of the remaining buttercream in the middle of the cake.
- Step 5: Combine the caramel, milk, and a dash of salt. Distribute half the caramel evenly over the buttercream layer. Sprinkle half the cookies on top of the caramel. Refrigerate for 30 minutes until the buttercream has firmed up.
- Step 6: Place the second sponge layer atop the first. Using the same piping technique from before, fill the entire circumference of the cake with dots of buttercream. Pour the salted caramel over the buttercream spots. Break the remaining cookies and decoratively scatter them over the cake, and top with some grated dark chocolate if desired.
