Caramel Topped Chocolate Cake
Indulge in the ultimate dessert decadence with this Caramel Topped Chocolate Cake, a luscious treat that combines rich, moist chocolate cake with a silky, salted caramel glaze. This irresistible recipe starts with an ultra-tender chocolate cake made from scratch, enhanced by the deep flavor of unsweetened cocoa and the surprising addition of boiling water for a perfectly light yet fudgy texture. The star of the show is the homemade caramel topping, crafted from melted sugar, butter, and heavy cream, with a touch of sea salt for balance. The caramel is poured generously over the cake layers, creating a stunning drip effect that’s as visually appealing as it is delicious. Perfect for birthdays, celebrations, or any special occasion, this show-stopping dessert is quick to prepare in under an hour and serves up to 12 people. Treat your loved ones (or yourself!) to a slice of this chocolate and caramel masterpiece.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 1 cups whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cups boiling water
- 1 cups granulated sugar (for caramel)
- 6 tablespoons unsalted butter
- 0.5 cups heavy cream
- 0.5 teaspoons sea salt
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easier release.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a hand or stand mixer on medium speed until the batter is well combined and smooth.
Reduce the mixing speed to low and carefully add the boiling water to the batter. Mix until the water is fully incorporated. The batter will be thin — this is normal.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if necessary.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes cool, prepare the caramel topping. Add 1 cup of granulated sugar to a medium saucepan over medium heat. Stir constantly with a wooden spoon or silicone spatula as the sugar melts and turns a golden-brown color.
Once the sugar is fully melted, add the unsalted butter. Stir until the butter is completely melted and incorporated. Be cautious — the mixture will bubble vigorously.
Slowly pour the heavy cream into the caramel mixture while continuing to stir. Simmer for 1–2 minutes, then remove from heat and stir in the sea salt. Allow the caramel to cool slightly before using.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a small amount of caramel on top as a filling.
Place the second cake layer on top. Pour the remaining caramel over the top of the cake, allowing it to drip down the sides for a rustic finish.
Allow the caramel to set for 10–15 minutes at room temperature before slicing and serving.
Nutrition Facts
Calories |
5862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.9 g | 334% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 922.8 g | 336% | |
| Dietary Fiber | 70.0 g | 250% | |
| Total Sugars | 653.9 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 620 mg | 48% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 3484 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
