Best 3 Extra Dark Chocolate Cake With Salted Caramel Sauce Recipes

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EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE



Extra Dark Chocolate Cake with Salted Caramel Sauce image

This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!

Provided by Ann Masterson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ¼ cups unsweetened cocoa powder
¼ cup semisweet chocolate chips
2 cups boiling hot coffee
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 ¼ cups white sugar
½ cup butter, softened
½ cup vegetable oil
4 eggs
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon salt
⅓ cup half-and-half
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
  • Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
  • Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
  • Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
  • Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g

SALTED CHOCOLATE CAKE



Salted Chocolate Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 18

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for the pans
1 1/2 cups unsweetened cocoa powder, plus extra for the pans
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs, beaten
1 cup sour cream
1 tablespoon instant espresso
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
3 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 teaspoons flake salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside.
  • Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely.
  • For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy.
  • Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve.

SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING



Salted Dark Chocolate Cake With Ganache Frosting image

Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

2 1/2 cups/310 grams self-rising flour, sifted (see note)
1/2 cup/45 grams cocoa powder, sifted
1 1/2 cups/295 grams sugar
4 large eggs, lightly beaten
1 1/2 cups/360 milliliters whole milk
1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled
7 ounces/200 grams dark chocolate, melted and slightly cooled
2 teaspoons vanilla extract
1 teaspoon flaky sea salt, white or black
1 cup/240 milliliters sour cream
14 ounces/400 grams milk chocolate, melted and slightly cooled

Steps:

  • Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
  • Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.

Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams

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