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- 2 cups all-purpose flour - 2 cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - 1 cup caramel sauce (store-bought or homemade) - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Flaky sea salt for garnish The ingredients for this cake create a perfect balance of rich chocolate and sweet caramel. The all-purpose flour gives the cake structure. The granulated sugar adds sweetness, while cocoa powder brings that deep chocolate flavor. Baking powder and baking soda help the cake rise, making it fluffy and light. The eggs provide moisture and richness. Whole milk adds creaminess, and vegetable oil keeps the cake moist. Vanilla extract enhances the flavor, while boiling water helps to dissolve the cocoa, making the batter smooth. The caramel sauce brings that irresistible sweetness, and heavy whipping cream makes the frosting light and airy. Lastly, flaky sea salt adds a nice touch of contrast. - Suggestions for gluten-free flour: Use a gluten-free all-purpose flour blend. - Alternatives for eggs: You can use unsweetened applesauce or mashed banana as egg replacements. - Dairy-free options for milk and cream: Swap whole milk with almond or oat milk. Use coconut cream instead of heavy cream. These substitutions allow more people to enjoy this cake. You can still have a moist and tasty dessert, no matter your dietary needs. 1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This step helps the cakes come out easily. 2. Mix dry ingredients. In a large bowl, combine: - 2 cups all-purpose flour - 2 cups granulated sugar - ¾ cup unsweetened cocoa powder - 1 ½ teaspoons baking powder - 1 ½ teaspoons baking soda - 1 teaspoon salt Whisk them together until they are well blended. 3. Combine wet ingredients. Add to your dry mix: - 2 large eggs - 1 cup whole milk - ½ cup vegetable oil - 2 teaspoons vanilla extract Beat on medium speed for 2 minutes. 4. Add boiling water. Stir in 1 cup of boiling water. The batter will be thin, which is okay. Pour it evenly into the prepared pans. 5. Bake the cakes. Place in the oven for 30-35 minutes. Check doneness with a toothpick. If it comes out clean, your cakes are ready. 6. Cool the cakes. Once baked, let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely. 1. Layer the cakes. Start by placing one layer of cake on a serving plate. Drizzle half of the caramel sauce over this layer. 2. Add whipped cream. Spread a portion of whipped cream on top of the caramel. 3. Repeat for the second layer. Place the second layer on top. Add the remaining caramel sauce, followed by another layer of whipped cream. 4. Finish with the final layer. Place the last cake layer on top. Use the remaining whipped cream to frost the top and sides. 5. Add final touches. Drizzle more caramel over the top. Sprinkle flaky sea salt for a beautiful finish. To make your cake layers moist, use the right amount of oil and milk. These ingredients keep the cake soft. Also, do not open the oven door too early. This can let heat escape and mess with your bake. Preventing overmixing is key. Once you add the wet ingredients to the dry ones, mix gently. Too much stirring can make the cake dense. Stop mixing when you see no dry flour left. Checking for doneness is simple. Use a toothpick and insert it into the center of the cake. If it comes out clean, the cake is ready. If you see batter on the toothpick, bake for a few more minutes. Get creative when you garnish your cake! You can drizzle extra caramel on top. This adds flavor and makes it look fancy. Using chocolate shavings or nuts can also add a nice touch. Sprinkle these on top for a crunchy bite. You can even mix in some sea salt to enhance the flavors. Customizing with different flavors makes your cake special. Try adding a hint of coffee for a mocha taste. You can also switch the caramel sauce for chocolate or fruit sauces. Each choice gives you a whole new dessert experience. {{image_2}} You can make your Chocolate Salted Caramel Layer Cake even more special. Here are some fun ways to switch up the flavor: - Adding espresso for a mocha flavor: Just add 1 tablespoon of espresso powder to the dry mix. This gives your cake a rich, coffee taste that pairs well with chocolate. - Incorporating chocolate chips or chunks: Mix in 1 cup of chocolate chips to the batter. This adds little bursts of chocolate in every bite. You can use dark, milk, or even white chocolate chips. - Swapping caramel for other sauces: Try using chocolate sauce or fruit sauce instead of caramel. A raspberry or strawberry sauce can add a nice fruity twist. Get creative and see what you like best! You can also make this cake fit different diets. Here are some ideas: - Options for vegan Chocolate Salted Caramel Layer Cake: Use flax eggs instead of regular eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Swap the milk for almond or oat milk. Use coconut cream instead of heavy cream for the frosting. - Low-sugar alternatives and adjustments: You can use a sugar substitute like erythritol or stevia. Adjust the amount based on the sweetness you prefer. You can also cut the sugar in the cake mix by half for a less sweet flavor. To keep your Chocolate Salted Caramel Layer Cake fresh, store it properly. After cutting, place leftover cake in an airtight container. This helps keep the cake moist and tasty. If you don’t have a container, cover the cake loosely with plastic wrap. Try to eat the cake within three days for the best flavor. If you want to save it longer, freezing is a great option. You can freeze individual slices of your cake for easy treats later. Wrap each slice tightly in plastic wrap. Then, place the wrapped slices in a freezer bag or a safe container. This prevents freezer burn. When you’re ready to enjoy a slice, take it out of the freezer. Let it thaw in the fridge for a few hours. You can also leave it at room temperature for about 30 minutes. Once thawed, you can drizzle more caramel on top if you like. Enjoy your treat! How long does the cake last at room temperature? The cake lasts about three days at room temperature. Keep it covered to stay fresh. If you have leftover cake, store it in a cool, dry place. Can I make this cake ahead of time? Yes, you can make this cake one or two days in advance. Just store the layers separately. Wrap them in plastic wrap to keep them fresh. Assemble the cake on the day you plan to serve it. What is the best way to serve Chocolate Salted Caramel Layer Cake? Serve the cake chilled or at room temperature. Cut it into slices. Drizzle with extra caramel and sprinkle flaky salt on top for a nice touch. Why is my cake dry? Your cake may be dry if you overbake it. Check for doneness with a toothpick. Insert it into the center. If it comes out clean, remove the cake from the oven. Also, measuring your ingredients correctly helps keep it moist. How do I fix a cake that has sunk in the middle? A sunken cake often means it has too much liquid or not enough leavening. To fix it, ensure you measure your ingredients right. If your cake sinks, you can use whipped cream to fill the center. This makes it look great and adds flavor. Now you know how to make a delicious Chocolate Salted Caramel Layer Cake. We covered all the key ingredients, easy steps, and helpful tips to ensure your cake turns out great. Remember, you can customize the flavors and make it suit your needs. Baking can be fun and simple! Enjoy your delicious creation and share it with loved ones for smiles all around. Happy baking!

Chocolate Salted Caramel Layer Cake

Indulge in the ultimate Chocolate Salted Caramel Layer Cake that combines rich chocolate, creamy caramel, and a touch of flaky sea salt! This delicious recipe guides you through creating a stunning three-layer cake that's perfect for any celebration. With easy-to-follow steps and simple ingredients, you'll impress family and friends with your baking skills. Click to discover how to create this decadent dessert and make your next occasion unforgettable!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup whole milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1 cup caramel sauce (store-bought or homemade)

1 cup heavy whipping cream

2 tablespoons powdered sugar

Flaky sea salt for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

    In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

      Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

        Stir in the boiling water (the batter will be thin). Pour the batter evenly into the prepared pans.

          Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

            Once baked, let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

              While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.

                To assemble, place one layer of cake on a serving plate. Drizzle half of the caramel sauce over the first layer. Spread a portion of the whipped cream on top.

                  Repeat with the second layer, adding the remaining caramel sauce and another layer of whipped cream.

                    Place the final cake layer on top. Use the remaining whipped cream to frost the top and sides of the cake.

                      Drizzle additional caramel over the top and sprinkle with flaky sea salt for garnish.

                        Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 12