Description
Salted Caramel Espresso Chocolate Cake is a rich and decadent dessert that perfectly captures the essence of fall. With its layers of fluffy chocolate cake infused with espresso and drizzled with sweet salted caramel, this cake is an irresistible treat for cozy gatherings or festive celebrations. Ideal for both novice and experienced bakers, this recipe combines simple ingredients to create a showstopper that will delight your taste buds and impress your guests.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1 ½ cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter (softened)
- 1 cup heavy cream (for caramel)
- 1 tsp sea salt (plus extra for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two round cake pans with non-stick spray and parchment paper.
- In a bowl, whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- In another bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients followed by milk until smooth.
- Divide the batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- For the salted caramel sauce, heat sugar and water in a saucepan until melted and golden brown. Carefully whisk in heavy cream and add sea salt to taste.
- Once cooled, layer cakes with salted caramel sauce in between and drizzle more on top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 36g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Sift dry ingredients to avoid lumps for a smoother batter. Use room temperature eggs for better incorporation. Customize by adding crushed nuts or substituting dark chocolate for semi-sweet.