Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! This Double Chocolate Salted Caramel Cake is not just a dessert - it's a culinary masterpiece that combines rich, intense chocolate with the irresistible allure of salted caramel. Imagine cutting into a moist, velvety cake that oozes with golden caramel and studded with melting chocolate chips - a dessert so sinfully delicious, it'll have your guests begging for the recipe. Whether you're celebrating a special occasion or simply treating yourself to the ultimate chocolate experience, this cake promises to be a show-stopping sensation that will leave everyone craving more!
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup salted caramel sauce
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This ensures a smooth, lump-free dry mixture.
- In a separate bowl, whisk together granulated sugar, eggs, whole milk, vegetable oil, and vanilla extract until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined. Be careful not to overmix.
- Slowly add the boiling water to the batter, stirring gently until the batter is smooth and has a thin, liquid-like consistency.
- Fold in half of the chocolate chips into the batter, distributing them evenly.
- Divide the batter equally between the prepared cake pans, using a spatula to spread it evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove cakes from the oven and let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, drizzle each cake layer generously with salted caramel sauce.
- Place one cake layer on a serving plate, sprinkle remaining chocolate chips on top, and carefully place the second layer over it.
- Finish by drizzling additional salted caramel sauce over the top of the cake, allowing it to slightly drip down the sides.
- Let the cake sit for 15-20 minutes to allow the caramel to set before slicing and serving.
Tips
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother, more evenly mixed batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Boiling Water Technique: The boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a super moist cake.
- Caramel Drizzling Trick: Let the cake cool completely before adding caramel to prevent it from becoming too runny.
- Pan Preparation: Use parchment paper circles in the bottom of your cake pans for easy removal.
- Chocolate Chip Distribution: Toss chocolate chips in a little flour before adding to the batter to prevent them from sinking.
- Cooling is Crucial: Allow the cake to cool entirely before adding final caramel drizzle to get that perfect, glossy finish.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 78g
Protein: 7g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 45mg
