Baker by Nature Salted Caramel Chocolate Cake - Baker by Nature

Salted Caramel Chocolate Cake
prep: 1 hour, 1 min | cook: 30 mins | inactive: 1 hour | total: 2 hours, 31

mins
author: bakerbynature
yield: 9" layer cake
Three layers of Salted Caramel Chocolate Cake slathered in

homemade Chocolate Frosting. So decadent!
Ingredients
For the chocolate cake:
2 cups granulated sugar

1 cup light brown sugar, packed
2 and 3/4 cups all-purpose flour (not packed!)
1 and 1/2 cups unsweetened cocoa powder, sifted
3 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
3 large eggs + 2 large egg yolks, at room temperature
1 and 1/2 cups full-fat sour cream
1/3 cup whole milk
3/4 cup vegetable oil (you may also sub in melted coconut oil)
2 tablespoons vanilla extract
1 and 1/2 cups hot water
For the salted caramel chocolate frosting:
2 cups unsalted butter (4 sticks, 16 ounces), VERY soft

4 and 1/2 cups confectioners' sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons heavy cream (more if needed)
2 tablespoons salted caramel sauce
Garnish:
1 and 1/4 cups salted caramel sauce
Flaky sea salt
Instructions
For the chocolate cake:
1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your
cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray,
then place the parchment paper cut out in the bottom of the pans and spray again. It's important
to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans
aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a
handheld electric mixer, combine both sugars, flour, cocoa powder, baking soda, baking powder
and salt; mix on low until dry ingredients are thoroughly combined. Use your hands to break up
any large clumps, if needed.
3. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix
until completely combined. Pour mixture into the dry ingredients and beat on low until just
incorporated. Pour in hot water and continue mixing until completely combined; about 1 minute.
The batter will quite thin.
4. Divide batter evenly among prepared pans. Bake in preheated oven for 30 minutes, or until a
wooden toothpick or cake tester inserted in the center of a cake comes out clean or with just a
few moist crumbs attached. Cool cakes for 10 minutes in the pan before removing from pans
and transferring to a cooling rack; cool cakes completely before frosting.
For the chocolate frosting:

1. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed
until completely smooth; about 3 minutes.
2. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer
on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2
minutes. Increase mixer speed to medium; add in vanilla extract, salt, heavy cream and salted
caramel; beat for 3 minutes. If your frosting appears a little too thin, add a little more
confectioners' sugar; If your frosting needs to be thinner, add additional heavy cream, 1
tablespoon at a time.
Assembly:
1. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level
surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top,
then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a
layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the
fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with
sea salt. Slice and serve, or keep refrigerated for up to 5 days.
Notes
Cake may be baked up to 5 days in advance and stored in the fridge. Unfrosted cakes may be
wrapped and frozen for up to 2 months. For best results, follow the recipe as written.
courses: dessert
cuisine: cake
Nutrition Facts
Serving Size 1 slice
Amount Per Serving

% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your
calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/salted-caramel-chocolate-cake/

Baker by Nature Salted Caramel Chocolate Cake - Baker by Nature

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Baker by Nature Salted Caramel Chocolate Cake - Baker by Nature

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Salted Caramel Chocolate Cake

prep: 1 hour, 1 min | cook: 30 mins | inactive: 1 hour | total: 2 hours, 31

Three layers of Salted Caramel Chocolate Cake slathered in

2 cups granulated sugar

For the salted caramel chocolate frosting:

2 cups unsalted butter (4 sticks, 16 ounces), VERY soft

For the chocolate frosting:

Amount Per Serving

Recipe by Baker by Nature at https://bakerbynature.com/salted-caramel-chocolate-cake/

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