Description
This chocolate caramel cake has a moist chocolate cake that is poked with caramel. It is topped with chocolate cream cheese frosting and swirled caramel.
Ingredients
Scale
- Salted Caramel
- 1 cup White granulated sugar
- 4 TBSP Unsalted butter, cubed, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 1/2 tsp Salt
- Chocolate Cake
- 1 1/2 cups All-purpose flour
- 2 TBSP Cornstarch
- 3/4 cup Unsweetened cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Oil (canola or vegetable)
- 1 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 Large eggs, room temperature
- 1/3 cup Sour cream, room temperature or Greek yogurt
- 3/4 cup Buttermilk, room temperature
- 3/4 cup Hot water, steaming
- Chocolate Cream Cheese Frosting
- 3/4 cup Unsalted butter, room temperature
- 4 oz Cream cheese, room temperature
- 1 1/2 cups Powdered sugar, sifted
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Pure vanilla extract
Instructions
- In a medium saucepan over medium heat, add the sugar for the salted caramel. Stir until melted and amber in color.
- Remove from heat, add half the butter, and mix until melted. Repeat with the remaining butter. Add half the heavy cream and mix, then repeat with the rest.
- Add vanilla and salt, return to heat for 2 minutes, mixing continuously. Pour caramel into a bowl and let cool completely.
- Preheat the oven to 350℉. Spray a 9X9 inch pan with nonstick spray and line the bottom with parchment paper.
- In a bowl, sift flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix oil, sugar, vanilla, eggs, sour cream, and buttermilk. Slowly pour in hot water and mix until smooth.
- Add dry ingredients and mix until smooth. Pour batter into the pan and bake for 30-35 minutes. Let cool before decorating.
- For the frosting, sift powdered sugar and cocoa powder. Beat butter for 2 minutes, add cream cheese, and beat for 1 minute.
- Add powdered sugar mixture and mix until combined. Add vanilla and beat until smooth.
- Cut the dome off the cake, poke holes with a wooden spoon handle, and pipe caramel into the holes.
- Top the cake with frosting and swirl additional caramel on top.
Notes
- Make sure flour is spooned and leveled to avoid a dry cake.
- For high altitude baking, add an extra 2 TBSP of flour.
- Pull out dairy ingredients 2 hours before baking.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 436
- Sugar: 30 g
- Sodium: 248 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg