WEEKDAYS 1e|12c|p

Salted Caramel Chocolate Cake

Fabio Viviani
Servings: 10 - 12
1 to 2 hr
Part 1 of 2

Chocolate Cake doesn't get much better than this!

  • Ingredients
  • step-by-step directions
For the cake
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 cups flour
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla (extracted from pod)
  • 2 teaspoons rum
  • 1 cup hot water
  • 2 teaspoons instant espresso powder
For the caramel
  • splash vanilla extract
  • 1 teaspoon fleur de sel
  • 1/4 cup butter
  • 1/2 cup heavy cream (plus 2 tablespoons)
  • 1 cup sugar
  • Preheat oven to 350˚F. Grease and flour two 8-inch round baking pans. Set aside.
  • In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
  • Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool down completely.
  • While cakes are cooking, combine the vanilla extract, fleur de sel, butter, 1/2 cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5-6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
  • Tip: Make the cakes in advance. When ready to serve make caramel sauce and drizzle over the top.
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