Salted-Caramel Six-Layer Chocolate Cake

Embark on a journey of decadence with our Salted-Caramel Six-Layer Chocolate Cake—a showstopper that brings together the richness of chocolate, the sweetness of salted caramel, and the indulgence of six heavenly layers. This cake is a celebration of contrasts, with each bite offering a symphony of flavors and textures. Whether for a special occasion or a sweet escape, this masterpiece promises to elevate your dessert experience to new heights.

Ingredients You’ll Need:

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Salted-Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon sea salt (adjust to taste)

For the Frosting:

  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Preparation Steps:

For the Chocolate Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add boiling water to the batter, stirring until smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cake pans.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Salted-Caramel Sauce: 8. In a saucepan, heat granulated sugar over medium heat, stirring continuously until it melts and turns amber in color.

  1. Add cubed butter to the caramel and stir until melted.
  2. Slowly pour in heavy cream while stirring continuously. Be cautious, as the mixture may bubble.
  3. Stir in sea salt and continue to cook for 1-2 minutes until the sauce thickens.
  4. Remove from heat and let the salted-caramel sauce cool.

For the Frosting: 13. In a bowl, whip heavy cream until soft peaks form.

  1. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Assembly: 15. Place one cake layer on a serving plate. Spread a layer of salted-caramel sauce on top.

  1. Add a generous layer of whipped cream frosting.
  2. Repeat the process with the remaining cake layers, alternating between salted-caramel sauce and whipped cream frosting.
  3. Frost the entire cake with the remaining whipped cream frosting.
  4. Drizzle salted-caramel sauce over the top for a beautiful finish.
  5. Slice and savor the indulgent layers of Salted-Caramel Six-Layer Chocolate Cake.

Thank you for reading.

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