A three-layer fudgy and moist chocolate salted caramel cake spread with a milk chocolate ganache and thick caramel sauce. It's what dreams are made of!
This Chocolate Salted Caramel Cake is perfect for a special occasion like a birthday or as a table centrepiece at Christmas.
One mouthful of this and you'll be in a chocolate and salted caramel nirvana.
The chocolate fudge cake is based on my hugely popular Chocolate Sprinkle Cake, it's deliciously rich and intensely chocolatey. The type of chocolate cake that sticks to the roof of your mouth, which happens to be the best kind if you ask me.
The milk chocolate ganache is the perfect partner to the dark and intensely chocolatey cake.
Oh, and the salted caramel?
It's the part you're all here for - am I right? It's just the best, isn't it? Obviously chocolate and salted caramel is an incredible combination.
Adding oodles of the thick salted caramel sauce in-between each layer and slathering it all over the top turns this cake into a complete masterpiece.
It is indeed, death by chocolate and quite frankly. I wouldn't want to go any other way.
You're going to LOVE it!
Best of all it's really easy to make...
You might be thinking "easy? yeah right" but I promise you that although this might look like a complicated bake, each element has been purposefully designed to be simple to make.
- The chocolate fudge cake is made in one bowl.
- The milk chocolate ganache is only two ingredients and takes one minute to make.
- The thick salted caramel sauce uses simple ingredients and you won't need a sugar thermometer to make it.
Can this cake be made and assembled in one day?
Yes! I made it in one day and filmed the entire process so it's definitely doable.
If you are going to make it all in one go, I would recommend making the salted caramel sauce first so that it has time to cool.
However, you could split the process over two or more days if you want to. Baking the cakes and making the ganache and caramel sauce on one day and assembling everything the next.
Make in advance tips
- Wrap cooled baked cakes in clingfilm and store in a cool dark place if using within 24 hours. If you want to make the cake 2-4 days in advance, store them in the fridge. You can also freeze the cakes for up to 3 months.
- Store the caramel sauce in an airtight jar (such as an old jam jar) and keep refrigerated. It won't completely solidify so just remove it from the fridge an hour or so before you intend to use it to allow it to come to room temperature.
- The milk chocolate ganache should be stored in an airtight container in the fridge. It will harden so you will need to reheat it gently in the microwave to bring it back to a spreadable ganache consistency.
Can I bake the cakes in batches?
If you're worried you don't have enough baking tins then you can bake in batches.
I know not everyone has three 20cm tins - in fact, even I don't so I had to bake two and then the final one.
It actually works out better baking in batches because you really need the cake to bake on the middle shelf of the oven. So unless you have a really large oven, you'll have to do it in batches anyway.
The cake does have active ingredients so you won't want to leave the batter sitting around for too long, but left out for 30-45 minutes is fine.
As I only had two tins, my process was I baked two cakes first (leaving the remaining batter in the mixing bowl). Once baked, I let the cakes cool in their tins for about 15 minutes.
After that, I was able to turn the cakes out without any breakages and then baked the final cake straight away.
A finished decorated cake should be kept refrigerated where it will last for up to 5 days. You can also cut individual slices, wrap them and store in the freezer for up to 3 months. Remember to allow the cake to fully defrost/come to room temperature before eating.
Yes, I would advise a good-quality Dulce De Leche as opposed to something like Carnation caramel.
The proportions given in the recipe are so the caramel is easy to make and won't burn during the boiling process. If I were to reduce the quantities there's a risk it wouldn't work as well. Store any unused caramel sauce in an airtight jar in the fridge where it will last for 1 month.
No, you won't taste it, the coffee acts to intensify the chocolate flavours in the cake. You can leave it out if you prefer and use the same amount of hot water instead.
I hope you love making and eating this Chocolate Salted Caramel Cake as much as we did! Please leave a star rating below if you enjoyed this recipe and don't forget to tag me @amytreasureblog on Instagram so I can see a picture of your cake!
More cake recipes you'll love
- Golden Syrup Cake
- Coffee Cake
- Date and Walnut Cake
- Vanilla Loaf Cake
- Chocolate Loaf Cake
- Victoria Sponge Cake
- Lemon Cake
- Courgette Cake
- Carrot Cake
For the salted caramel sauce
- 375ml (1.5 cups) single cream
- 265g (1.25 cups) soft light brown sugar
- 90g (0.25 cup) unsalted butter, cut into small pieces
- 1 teaspoon sea salt
For the chocolate fudge cake
- 340g (2 cups) plain flour
- 110g (1 cup) cocoa powder
- 1.5 teaspoons baking powder
- 2.5 teaspoons bicarbonae of soda
- 0.75 teaspoon salt
- 400g (2 cups) soft light brown sugar
- 3 large eggs
- 135ml (0.5 cup) sunflower oil
- 300ml (1.25 cups) sour cream
- 300ml (1.25 cups) freshly brewed coffee (double shot of espresso in hot water or 3 teaspoons instant coffee)
For the milk chocolate ganache
- 400g (2 cups) milk chocolate, use chips or cut into small pieces
- 240g (1 cup) sour cream
- Begin by making the salted caramel sauce. Put all the ingredients into a medium-sized saucepan placed over a low heat. Stir until the butter has melted then bring to the boil for 8-10 minutes until the sauce darkens and thickens. Stir occasionally with a rubber spatula or wooden spoon. You must keep an eye on the sauce to ensure it doesn't boil over. If this happens remove it from the heat briefly. It will get very hot so please be cautious. When the sauce has thickened, remove the pan from the heat and stir in the salt. Leave to one side to cool.
- Preheat the oven to 160ºC/140ºC Fan/Gas 3/320ºF Line three 20cm round baking tins with baking paper (see notes regarding batch baking).
- Sieve the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a large bowl. Add the sugar and mix together using a whisk.
- Make a well in the middle of the dry ingredients and add the eggs, sunflower oil, sour cream and coffee. Use an electric whisk to beat together until smooth or beat well with a handheld whisk.
- Pour the batter into the prepared cake tins. Bake for 23 minutes or until the cake springs back to the touch. Leave to completely cool before decorating.
- Meanwhile, make the milk chocolate ganache. Place the milk chocolate into a heatproof bowl set over a pan of simmering water (bain-marie) when it has melted remove it from the heat and leave it to cool for a minute or two. Add the sour cream to the melted chocolate and mix vigorously until fully combined. Put the bowl in the fridge for ten minutes where the ganache will thicken to a spreadable consistency.
- When the cakes are cool, place one onto a cake stand or plate. Spread over a third of the ganache then pour over 100g of the cooled salted caramel sauce. Use a palette knife or the back of a spoon to spread the caramel sauce over the top of the ganache. Repeat with the second and third layers. Don't worry if any of the ganache or salted caramel sauce drips down the sides of the cake - it will only make it look more beautiful!
- Sprinkle the cake with sea salt, slice and pour over more salted caramel sauce if required. Enjoy!
Please note: The instructions are written as though you're baking and assembling the cake all in one day. Make the salted caramel sauce first so that it can be left to cool while you make the other elements.
When making the caramel sauce watch it continuously to ensure it doesn't boil over. You will notice that after 8-10 minutes the sauce will darken and thicken. Don't cook it for any longer than that or it will set and not be a sauce.
When it's time to add the ganache to the cake layers you will need to split it into three portions. If you want to be precise and weigh the ganache a third will be about 180g.
Add 100g of salted caramel sauce in-between each layer and on top of the cake. You will have some leftover which I suggest storing in a sterilised glass jar. The leftover salted caramel will last for 1 month.