Salted Caramel Chocolate Cake is a delicious and indulgent dessert that balances the richness of chocolate with the sweetness of caramel and a touch of sea salt. This cake is perfect for those who enjoy complex flavors and want to impress guests with a decadent treat.

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup boiling water
1/2 cup caramel sauce
Sea salt for sprinkling

Directions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients, and beat until well combined.
Stir in the boiling water until the batter is smooth and runny.
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, drizzle the caramel sauce over the top of the cake and sprinkle lightly with sea salt.
Serve and enjoy the perfect balance of sweet, salty, and rich flavors.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 8-10

Variations

Frosting Options: You can frost this cake with chocolate ganache or whipped cream for an extra creamy touch.
Add-ins: For a richer flavor, you can add chocolate chips or chopped nuts like pecans to the batter before baking.
Flavored Caramel: Swap regular caramel sauce for flavored options such as bourbon or vanilla caramel to create a unique twist.

Storage/Reheating

Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate for up to 1 week.
Reheating: To enjoy the cake warm, microwave individual slices for 15-20 seconds or reheat in an oven at 300°F for 5-10 minutes.

10 FAQs

Can I use a different type of oil for this cake? Yes, you can substitute vegetable oil with other neutral oils like canola oil or sunflower oil.
Can I make this cake without eggs? Yes, you can replace the egg with a flax egg or an egg replacer to make this cake egg-free.
Can I use store-bought caramel sauce? Absolutely! You can use store-bought caramel sauce to save time or use homemade caramel for a richer flavor.
Can I bake this cake in a different pan size? Yes, you can bake this cake in an 8-inch round pan, square pan, or even a loaf pan. Just adjust the baking time if needed.
How can I make the cake more moist? To make the cake more moist, you can add a tablespoon of sour cream or yogurt to the batter.
Is it possible to make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How can I make the caramel sauce thicker? If your caramel sauce is too thin, simmer it on low heat for a few extra minutes to reduce and thicken it.
Can I freeze this cake? Yes, you can freeze the un-frosted cake layers for up to 3 months. Make sure to wrap them tightly in plastic wrap and foil before freezing.
Can I use dark chocolate instead of cocoa powder? Dark chocolate can be used, but be sure to melt it and adjust the sugar content to maintain the desired balance of sweetness and bitterness.
How do I prevent the caramel from soaking into the cake? Drizzle the caramel sauce after the cake has cooled completely to avoid it soaking in too quickly.

Conclusion

Salted Caramel Chocolate Cake is a luxurious dessert that offers a perfect combination of rich chocolate flavor, gooey caramel sweetness, and a touch of sea salt. It’s easy to make, and the result is a show-stopping cake that will satisfy any chocolate lover. Whether it’s for a special occasion or just a weeknight treat, this cake is sure to become a favorite in your recipe collection.