Chocolate Caramel Cake is a luscious and indulgent dessert that combines the rich flavors of chocolate and the sweetness of caramel. Here's a recipe for a delicious Chocolate Caramel Cake:

Ingredients:


For the Chocolate Cake:

  1. 1 and 3/4 cups all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 2 cups granulated sugar
  4. 2 teaspoons baking powder
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1 cup buttermilk, at room temperature
  8. 1/2 cup unsalted butter, melted
  9. 2 large eggs, at room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water

For the Caramel Sauce:

  1. 1 cup granulated sugar
  2. 1/4 cup water
  3. 3/4 cup heavy cream
  4. 1/4 cup unsalted butter
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon salt

For the Chocolate Caramel Frosting:

  1. 1/2 cup unsalted butter, at room temperature
  2. 1/4 cup unsweetened cocoa powder
  3. 1/4 cup milk
  4. 4 cups powdered sugar
  5. 1/2 cup caramel sauce (from above recipe)
  6. 1 teaspoon vanilla extract

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.


In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.


In a separate medium mixing bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.


Gradually add the wet ingredients to the dry ingredients in the large mixing bowl, mixing until just combined. Stir in the boiling water until the batter is smooth.


Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.


While the cakes are cooling, prepare the caramel sauce. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar has dissolved. Once the mixture starts boiling, stop stirring and let it boil until it turns a deep amber color. Remove the saucepan from the heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt until smooth. Let the caramel sauce cool completely.


To make the chocolate caramel frosting, in a large mixing bowl, sift the cocoa powder to remove any lumps. Add the butter, milk, powdered sugar, caramel sauce, and vanilla extract. Beat with an electric mixer on low speed until the ingredients are combined, then increase the speed to medium and beat until the frosting is smooth and creamy.


Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting over the top of the cake layer. Drizzle some caramel sauce over the frosting. Place the second cake layer on top and repeat the process with frosting and caramel sauce. Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Drizzle more caramel sauce over the top for decoration.


Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the frosting to set. Serve and enjoy the deliciousness of chocolate caramel cake!