Dessertscarlsbadcravings5.0
Salted Caramel Milk Chocolate Cake
This Salted Chocolate Caramel Cake is made with milk chocolate cake, homemade caramel icing, and chocolate ganache. The only chocolate cake recipe you need!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- pan
- saucepan
- mixing bowl
📝 Preparation Steps
1
Chocolate Cake: Add 2 chopped Toffee Bars to a microwave safe bowl and melt in the microwave at MEDIUM (50% power), stirring at 30-second intervals (about 1 1/⏱️ 2 minutes total time). Stir until smooth. Set aside.
2
Beat butter and brown sugar at medium speed with an electric mixer for ⏱️ 4 minutes. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
3
Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla and one chopped Toffee Bar.
baking soda1 teaspoonhot water1 cup
4
Grease two 10-inch round cake pans with nonstick cooking spray containing flour or butter and flour the pans. Divide batter evenly between the pans and bake at 350° F for ⏱️ 25-35 minutes or until a wooden pick inserted in center of cake comes out clean (mine took exactly ⏱️ 33 minutes). Cool in pans on a wire rack ⏱️ 10 minutes; remove from pans, and let cool completely on wire rack before icing.
5
Caramel Icing: Add butter and brown sugar to a small saucepan and stir over medium heat until butter is melted. Transfer to a mixing bowl and add 3 tablespoons heavy cream, powdered sugar, vanilla and salt. Beat with a handheld electric mixer at medium high speed for ⏱️ 4 minutes. Let cool to room temperature, approximately ⏱️ 10-15 minutes. Icing will thicken upon standing. If icing has become too thick after cooling, beat in additional heavy cream, one tablespoon at a time to reach desired consistency..
powdered sugar, sifted2 cups
6
After cakes are cool and icing has cooled for ⏱️ 15 minutes, spread approximately 1/2 cup caramel icing on top of one cake round and sprinkle with 1/4 of a chopped Toffee Bar. Top caramel icing/chopped candy bar with the other cake and continue to frost. I like to cover the cake in a thin layer of icing then let it set, then finish with remaining icing for a more opaque look.
7
Chocolate Ganache: Add heavy cream, butter and corn syrup to a large microwave safe bowl and heat for two minutes, stir to combine. Heat at ⏱️ 30 second intervals if butter is not completely melted at this point. Add chopped chocolate and stir until chocolate is melted. Let cool for ⏱️ 15 minutes. Spread the ganache just to the edges of the top of the cake. Push the chocolate over the edge of the cake in a few spots to create some “drips” if desired. Garnish cake with remaining chopped Milk Chocolate (3/4 of a bar).
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