*This post is sponsored by Urban Platter. All opinions are my own.
A moist yet fudgy chocolate cake is topped with silky smooth and fluffy salted caramel buttercream, drizzled with salted caramel sauce and topped with sprinkles.
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You know your day is going to get 17382 times better when it has a chocolate cake in it! This chocolate caramel cake is the stuff of dreams, honestly! It’s such an explosion of textures, you cannot help but fall in love with it at the very first bite. The cake itself is super moist but at the same time, it’s also really very fudgy. Decadence at its best! You could eat this cake by itself – it’s fluffy and rich and all things decadent. But what if I told you that you could make it even better with a generous layer of salted caramel frosting on top? That’s exactly what we’ve done.
In the past, I’ve created a step by step video guideline on making Boiled Milk Buttercream frosting, which has received such a fabulous response, I’m thankful everyday for your love and support to my work. A lot of you have given it a go and enjoyed the texture, consistency and most importantly, its ability to survive in a humid climate like Bombay! Using that recipe and the one I’d posted for salted caramel sauce, I’ve made this ridiculously delicious frosting that you are going to love on this chocolate cake!
Making the chocolate caramel cake couldn’t be simpler. You mix all your dry ingredients first. I’ve used Urban Platter’s aluminium free baking powder. It really enhances the flavour of the cake and also helps it rise beautifully. I’ve also used dutch processed cocoa powder. It helps add the rich dark cocoa colour and intense chocolate flavour to the cake. I’ve reduced the amount of sugar that goes in the cake itself because the frosting is sweetened with sugar and caramel. So when you have both together, the balance of flavours is just absolutely phenomenal!
The pale yellow colour of this frosting complements so well with the rich dark brown colour of the cake. The frosting itself is light and fluffy with a rich salted caramel flavour. The addition of the caramel drizzles intensifies this and makes it the most decadent slice of cake you’d ever eat. I know you’re probably thinking that this cake should be more round rather than square, but somehow the sheet cake look really gets me going!
I really hope you make this chocolate caramel cake. It’s super simple and straightforward, tastes like a million bucks and would be such a perfect weekend treat!
- 175 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 125 grams caster sugar
- 25 grams cocoa powder
- 200 grams salted butter
- 2 eggs
- 1 teaspoon vanilla
- 215 grams buttermilk
- 130 mls whole full fat milk
- 65 grams caster sugar
- 3 tablespoons all purpose flour
- 150 grams salted butter, room temperature
- 120 grams salted caramel sauce Adjust accordingly to your liking
- Preheat oven to 150 C / 300 F.
- In a large bowl, sift all purpose flour, baking powder, baking soda, caster sugar and cocoa powder.
- Mix well.
- Add butter and using electric beaters, mix until combined well.
- Add the eggs, one at a time mixing well between each addition and mix on medium speed for 1 minute
- Add the Buttermilk
- Add the vanilla and mix well and mix until well combined, about 2 minute on medium speed (electric beaters) and medium high speed (speed 8 ) if using stand mixer.
- Line a 9 x 9 inch cake tin with parchment paper
- Add the cake batter and spread evenly.
- Bake for 30 - 35 minutes or until a skewer /knife inserted in the center of the cupcakes emerges clean.
- Let it cool completely.
- Mix milk and sugar on medium heat.
- When sugar dissolves, add the flour and use a whisk to beat well so no lumps remain.
- Increase heat to medium high and boil the mix for 3 minutes.
- Take it off the heat, transfer to a bowl and spread it out, cover with parchment paper ensuring the top covers the surface so a skin does not form.
- Let cool to room temperature.
- Once it is cooled, start whisking butter till smooth.
- Add the pudding mix in 3 instalments, beating well between each addition.
- Add the Salted Caramel Sauce and mix again on high speed for 2 minutes until well mixed.
- Put frosting on cooled cake and use offset spatula to spread it evenly.
- Drizzle generously with salted caramel sauce and top with sprinkles.