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Rich salted caramel chocolate cake with ganache glaze and flake salt topping on a black cake stand.

Salted Caramel Chocolate Cake

Amelia
This salted caramel chocolate cake features moist, fudgy chocolate layers, a rich homemade salted caramel filling, and a silky chocolate ganache topping.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 590 kcal

Ingredients
  

For the Chocolate Cake:

  • ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ¾ cup buttermilk or sour cream
  • ½ cup vegetable oil
  • 1 cup hot brewed coffee (or hot water + 1 tbsp espresso powder)
  • 1 tsp vanilla extract

For the Salted Caramel:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, room temperature
  • ½ cup heavy cream
  • 1 tsp flaky sea salt (adjust to taste)

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate, finely chopped
  • 1 tbsp butter (optional, for extra shine)

Instructions
 

Bake the Chocolate Cake:

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • In another bowl, mix eggs, buttermilk, oil, and vanilla. Add to dry ingredients.
  • Stir in hot coffee and mix until smooth.
  • Divide batter between pans and bake 30–35 minutes or until a toothpick comes out with moist crumbs.
  • Cool in pans for 10 minutes, then transfer to wire racks.

Make the Salted Caramel:

  • In a saucepan over medium heat, melt sugar, stirring constantly until amber-colored.
  • Add butter and stir until melted. Slowly add cream (it will bubble) and stir until smooth.
  • Remove from heat and stir in sea salt. Let cool before using.

Make the Chocolate Ganache:

  • Heat cream in a saucepan or microwave until hot but not boiling.
  • Pour over chopped chocolate in a bowl. Allow it to sit for 2 minutes, then stir until smooth.
  • Add butter and mix (optional). Let ganache cool until slightly thickened.

Assemble the Cake:

  • Level cake layers if needed. Place one on a cake plate.
  • Spread a thick layer of caramel over the first layer.
  • Add second cake layer and top with ganache.
  • Drizzle remaining caramel on top and garnish with flaky sea salt.
  • Chill for 30 minutes before slicing for clean layers.

Nutrition

Calories: 590kcalCarbohydrates: 68gProtein: 6gFat: 34gSaturated Fat: 19gCholesterol: 95mgSodium: 330mgFiber: 3gSugar: 50g
Keyword salted caramel chocolate cake
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