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Extra Dark Chocolate Cake with Salted Caramel Sauce
Extra Dark Chocolate Cake with Salted Caramel Sauce
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
90 minutes
Indulgent spiced layer cake with salted caramel sauce and rich dark chocolate layers - a little slice goes a long way!
Ingredients:
  • 1.25 cups unsweetened cocoa powder
  • 0.25 cup semisweet chocolate chips
  • 2 cups boiling hot coffee
  • 2.75 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2.25 cups white sugar
  • 0.5 cup butter, softened
  • 0.5 cup vegetable oil
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 cup white sugar
  • 1 teaspoon salt
  • 0.33333334326744 cup half-and-half
  • 1 tablespoon powdered sugar, or as needed
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease three 9-inch round cake pans.
  • In a medium bowl, mix together cocoa powder and chocolate chips. Pour piping hot coffee over them and whisk until the chocolate chips have melted and the mixture is smooth. Allow it to cool.
  • Combine the flour, baking soda, cinnamon, baking powder, and salt by sifting them together in a large bowl.
  • In a separate bowl, blend sugar, butter, and vegetable oil until light and fluffy using an electric mixer. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Alternate adding flour mixture and cocoa mixture into the batter in 3 parts, mixing briefly after each addition. Divide batter equally among the prepared cake pans.
  • Bake in the oven until a toothpick comes out clean, 25-30 minutes. Allow to cool for 5 minutes on a wire rack. Loosen edges of each pan with a table knife, then invert onto a serving plate and cooling rack. Cool for about 30 minutes before serving.
  • In a small, heavy-bottomed saucepan, gently dissolve sugar and salt to make the caramel sauce. Stir over medium-low heat until smooth. Once the mixture starts to smoke, pour in half-and-half gradually, stirring continuously until well combined. Caution: Adding cold liquid will cause the hot sugar to bubble. Let it cool off the heat.
  • Drizzle half of the luscious caramel sauce over the first layer of the cooled cake. Place the second layer on top, pour over the remaining caramel sauce, and add the final layer of cake. Finish with a delicate sprinkle of powdered sugar.

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