Chocolate Caramel Cake:

Get ready to fall in love at first bite; this Chocolate Caramel Cake is pure indulgence. Layers of rich, moist chocolate cake are smothered in silky caramel and a decadent chocolate fudge frosting. Perfect for celebrations, cravings, or just because, this cake proves that chocolate and caramel together are basically magic.

Here’s the full recipe I used ↓ ✨✨

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Ingredients:

Chocolate Cake:

• 2 cups all purpose flour

• 1.5 tsp baking powder

• 1.5 tsp baking soda

• 1 cup granulated sugar

• ⅔ cup light brown sugar

• 1 tsp salt

• 3 large eggs

• ⅔ cup vegetable oil

• ⅓ cup buttermilk

• 1 cup sour cream

• ¾ cup cocoa powder

• 2 tsp instant coffee

• ¾ cup boiling water

Salted Caramel Sauce:

• 1 cup granulated sugar

• 5 tbsp unsalted butter

• ½ cup heavy cream, warmed up

• ¾ tsp salt

• 1 ½ tsp vanilla

Chocolate Caramel Fudge Frosting:

• 200g dark chocolate

• 8 oz cream cheese

• ⅓ cup cocoa powder

• 1 cup powdered sugar

• ½ cup salted caramel sauce from above

• 1 cup heavy cream, cold

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Steps:

1. Preheat oven to 350F (no fan) and prepare 3 8" pans with parchment paper and butter

2. In a bowl, combine the flour, baking powder, baking soda, granulated sugar, light brown sugar and salt.Whisk together until no lumps remain

3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk and sour cream until smooth

4. Add the dry ingredients to the wet in 2 additions, and gently whisk and fold until they are just combined and no big lumps remain. Do not overmix

5. In a separate small bowl, add the cocoa powder and instant coffee. Pour over the boiling water and whisk until a smooth shiny mixture forms

6. Pour the cocoa mixture onto the remaining batter, and gently fold until a chocolate cake batter forms

7. Divide the batter evenly between the 3 prepared cake pans. Bake for ~22-24 minutes until a toothpick inserted in the center comes out with light moist crumbs attached. Let the cakes cool in the pans for 20 minutes, then carefully remove them and place on a wire rack. Let cool completely

8. Add the sugar to a wide bottomed non-stick pan. Place on the stove on the lowest heat setting and cook until the sugar has melted. This can take ~10-15 minutes. Once the sugar has melted, continue to cook for a couple minutes on the lowest heat until it form a deep golden color, then turn off the heat.

9. Add the room temperature butter and vigorously stir until combined. It's ok if the mixture looks slightly separated. Then add the warmed up cream and stir vigorously until a smooth caramel sauce forms

   Stir in the salt and vanilla.

10. Pour the sauce into a bowl or jar and let cool down at room temperature for 1 hour. It will thicken up as it cools.

11. Melt the dark chocolate in a double boiler or the microwave (in 15-20s increments). Set aside

12. In the bowl of a stand mixer, add the room temperature cream cheese and sift in the powdered sugar and cocoa powder. Use the paddle attachment and whisk on medium speed until the mixture becomes creamy (1-2 minutes). Scrape the bowl

13. Add ½ cup of the cooled down salted caramel sauce and whisk on low speed until combined. Scrape the bowl again.

14. Add the melted chocolate (it should still be quite warm) and whisk again on low speed until combined

15. Lastly, add in the heavy cream and mix until combined, scraping the bowl as needed. The frosting should be smooth but slightly runny in consistency; do not overmix. Let the frosting cool down until it becomes spreadable, about 15-20 minutes in the fridge

16. Once the cakes and frosting have cooled down, it's time to assemble. Use a large serrated knife to carefully trim off the domes from the cakes

17. Place the first cake layer onto a turntable. Spread on a layer of the frosting, then use a piping bag to pipe some frosting around the edge to create a "dam". Pour some of the caramel sauce inside the dam and spread it out. Repeat with the next layer, then top off with the third cake layer

18. Cover the cake with a thin layer of frosting (crumb coat) and refrigerate for 20 minutes. Then slather on the remaining frosting all over. Drizzle over any remaining caramel sauce however you want to

19. Top with sea salt or edible golden pearls!!!

20. ENJOYY!!!

I can't wait to see you guys try this recipe. When you do, make sure to tag me @himnas_kitchen! Check below for more amazing recipes.