Salted Caramel Chocolate Cake…
This may sound like diabetes waiting to happen, but I promise this cake is super moist and light on the sweetness scale.
—> Here’s what I used:
(1 1/2 cup) White Sugar
(1 3/4 cup) All-Purpose Flour
(3/4 cup) Unsweetened Cocoa Powder
(1 1/2 tsp) Baking Powder
(1 1/2 tsp) Baking Soda
(1 tsp) Salt
(2 Large) Eggs – at room temperature
(1 cup) of 1% Milk – ( or whatever you desire)
(1/2 cup) Olive Oil or Coconut Oil
( 2 1/2 tsp) Vanilla Extract
(1 cup) boiling Salted Caramel Espresso
(3/4 cup) Unsalted Butter- room temperature
(1 1/2 cup) Unsweetened Cocoa Powder
(2 1/2 cup) Confectioner’s Sugar
(2/3 cup) 1% Milk – ( or whatever you desire)
(2 tsp) Vanilla Extract
1) Sift together dry ingredients in a large bowl; sugar, flour, cocoa, baking powder, baking soda, and salt.
2) Add in the wet ingredients to the same bowl; eggs, milk oil, and vanilla. Mix together with an electric mixer until smooth.
3) Slowly add in salted caramel espresso until mixture is uniform and well mixed. ( don’t worry if the mixture is very thin compared to what you’re used to)
4) Pour evenly into two lightly greased pans (for me an 8×1.5 inch pan worked well)
note -> (you can also use parchment or tin foil to line the pans, so it’s easier to take out once baked and cooled, however I found just a light layer of unsalted butter works very well)
5) Bake at 350° Fahrenheit for 30-35 minutes
6) Let cool completely for approx. 30 minutes before icing (for best results refrigerate for 45 minutes – 1 hour)
7) Once cake is cooled, remove from the pans and cut off the excess cake on the tops to create a smooth leveled surface (this way it’s easier to frost and it looks way prettier once iced)
-> P.S. We ate the excess cake instead of tossing it out.
8) Cream together the butter in a medium sized bowl, and sift in the cocoa and confectioners sugar. Add in the milk slowly, and while mixing, add in the vanilla using an electric mixer to thouroughly combine until smooth (or until you’ve reached your desired texture)
9) Transfer frosting into a frosting bag and pipe as desired.
10) Top with whatever you’d like, I used fresh strawberries and extra confectioners sugar and it worked like a charm.
Alright that is it! I suggest serving with a glass of milk or a cup of freshly brewed coffee and I hope you enjoy.
xoox – Reese
2 thoughts on “A Recipe for a Chocolate Lovers Dream”
It was delicious! Gonna be one of my favourite cake.
LikeLiked by 1 person