Description
A rich, indulgent dessert that balances deep cocoa notes with the buttery sweetness of salted caramel, featuring a moist yellow cake base and layers of homemade caramel and whipped cream.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup whole milk
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cubed)
- 0.5 cup heavy cream
- 1 teaspoon sea salt flakes
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 tablespoon cornstarch
- 8 ounces semi-sweet chocolate chips
- 0.5 cup heavy cream (for ganache)
- chocolate shavings
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round pans. Whisk dry ingredients. Beat butter, add eggs and vanilla. Alternate adding dry ingredients and milk/buttermilk.
- Divide batter and bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
- Make caramel by melting sugar, then carefully whisking in butter, warm cream, and salt. Cool slightly.
- Whip cold heavy cream, powdered sugar, vanilla, and cornstarch until stiff peaks form.
- Assemble by layering cake, whipped cream, and caramel. Repeat with second layer. Top with remaining cream and caramel.
- Drizzle ganache made from melted chocolate and hot cream. Add chocolate shavings. Chill before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Store covered in the refrigerator for up to 3 days. Do not freeze assembled cake. Ensure cake layers are completely cool before adding caramel to prevent sliding.