Dark Chocolate Salted Caramel Cake – Dark chocolate cake layers with homemade salted caramel frosting and a salted caramel drip.
Dark Chocolate Salted Caramel Cake
This was one of the first cakes I ever made and posted on Cake by Courtney, but I always had the recipes listed separately on the site: chocolate cake and salted caramel frosting. It was always a little tricky for readers to find the cake in two parts, so it was time to pull it all together!
This cake is made up of my go-to chocolate cake recipe. It’s rich in flavor, but still moist and tender. I also like to think it’s pretty fail-proof after I spent days trying to perfect it once I moved to high altitude and found that it was sinking here in Utah. I reworked it to make sure it would always have a nice rise to it, no matter where you’re located.
The salted caramel frosting is made with homemade salted caramel and has an incredible flavor. You can certainly skip the step of making your own caramel and use store bought, but I don’t think the flavor is quite as strong when you do.
I love how simple this cake is to make. There’s just a few steps and they’re all pretty simple.
- Don’t over-mix your batter once you add the wet ingredients. Over mixing your batter causes it to sink in the oven.
- Use a dark chocolate cocoa powder. A regular cocoa powder doesn’t give the cake the same rich chocolate flavor. I love using Extra Brute Cacao Barry Cocoa or a similar high-quality brand.
- Make sure to preheat your oven for about 20 to 30 minutes before you bake the cake layers so the heat is fully distributed through the space. This ensures you get an even rise in your cake.
- Feel free to make the cake layers ahead of time and freezing them until you’re ready to assemble.
- Frosting and caramel can be made ahead of time too and stored in an airtight container in the fridge.