(Hot) Chocolate Caramel Cake

Don’t be discouraged from making this (Hot) Chocolate Caramel Cake because of its goofy name…naturally, there is a story behind all of this.

Every birthday in our family is celebrated with a special cake that each person requests that I make. The requests have been all over the board over the years…Oreo cake, homemade angel food with strawberries, ice cream cake, cheesecake…you name it, it’s been requested. I’ve even created those fun, novelty cakes with trucks & tractors and bright John Deere green colored frosting…

This year, when it was time for Cameron, our youngest son, to put in his birthday cake request, I simply asked him what he wanted. And in a *very* determined, soon-to-be 3 year old voice (he’s very matter-of-fact), he replied “A Hot Chocolate Caramel Cake.”

Say, whaaaaatttt?

Huh. Well…since I’ve never heard of such a thing and I leave no baking challenge unattempted, I decided to put my baking skills to good use and come up with a “Hot Chocolate Caramel Cake” for my little nugget.

Once you read through the recipe, you’ll notice there are several steps. I did label it as “Moderate” difficulty. Let me clarify: none of the steps themselves are difficult. In fact, it’s a pretty straight-forward (hot) chocolate caramel cake to make. The only reason I label this recipe as “Moderate” is because there are so many different steps involved in creating the different sauces, layers and finally, the buttercream. If you prefer to make it easier on yourself, you may purchase a quality pre-made chocolate fudge sauce and caramel sauce. This would cut your prep time considerably and if you have one that you know you’ll enjoy and you’re short on time, then by all means, do that!

BUT…if you do decide to go down the rabbit hole of this recipe…I can assure you that you will be delighted with the most decadent, rich, luxurious caramely, fudgy, gooey, salty & sweet (hot) chocolate caramel cake that you’ve ever tasted. Pair it with a strong cup of coffee (or glass of milk for the littles) and you’ve got yourself one perfect date. Enjoy!!

And…after creating this decadent chocolate cake, be sure to indulge yourself in my recipe for Chocolate Cherry Coffee Cake (“The Bundt”)…your taste buds and guests will thank you for it!

(Hot) Chocolate Caramel Cake

July 15, 2019

Servings: 10-12

Difficulty: Moderate

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This over-the-top caramel-y, chocolatey, deliciously decadent cake will super charge any birthday party or get-together in need of cake. It speaks volumes to chocolate lovers everywhere...fudgy, creamy, salty & sweet--all the best flavors a perfect chocolate cake!

By: Tara Hallie

Ingredients

Cake:
1 3/4 cup all-purpose flour
3/4 cup cocoa powder (I prefer Penzey's high-fat cocoa powder)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. kosher salt
2 cups granulated sugar
2 eggs, room temperature
1 cup buttermilk, room temperature
1/2 cup vegetable or canola oil
2 tsp. vanilla paste (or extract if you don't have paste)
1 cup freshly-brewed strong coffee
Fudge:
12 ounces semisweet or 72% Cacao, (I prefer Ghirardelli bars)
3 T. salted butter (I prefer Kerrygold)
1/2 cup heavy cream
Caramel Sauce:
2 cups granulated sugar
1/2 cup salted butter, room temperature
1 1/2 cups heavy cream, room temperature
2 T. Makers Mark Bourbon (optional, but very tasty)
1 tsp. Maldon Sea Salt
Caramel Buttercream:
4 ounces Philadelphia cream cheese, room temperature
1 cup (2 sticks) salted butter, room temperature
2 cups confectioners' sugar
1 1/4 cups homemade caramel sauce (recipe above OR purchase a pre-made quality caramel sauce you enjoy)
2 tsp. vanilla paste (or extract if not using paste)

Directions

Step 1 Make the Cake: Preheat the oven to 350 F. Grease & place parchment paper in two 9-inch round baking pans. (I prefer USA Pan baking pans)
Step 2 Combine the dry ingredients (flour—>salt) in a large bowl and whisk to blend.
Step 3 Combine wet ingredients (eggs—>vanilla paste) with granulated sugar and beat on medium speed in a stand mixer or hand mixer (or beat vigorously with whisk if you don’t have either) for 2 minutes until ingredients are well combined.
Step 4 Add dry ingredients to the wet ingredient mixture and blend just until you can no longer see streaks of the flour mixture.
Step 5 Stir in freshly-brewed strong coffee. (Batter will appear thin, but do not worry)
Step 6 Pour batter between 2 prepared pans.
Step 7 Bake 28-35 minutes, rotating 180 degrees half way through, or until wooden pick inserted in the center of your cakes comes out clean.
Step 8 Let cakes cool completely before frosting or placing layers together.
Step 9 Make the Chocolate Fudge:
Step 10 In a medium saucepan, combine the chopped chocolate and heavy cream and cook over low heat, stirring often for about 5 minutes.
Step 11 When the mixture is melted and smooth, remove from the heat and stir in the butter until it’s melted and smooth. Let this ganache mixture cool to room temperature. Set aside.
Step 12 Make the Caramel Sauce:
Step 13 In a medium skillet, heat the sugar over medium heat, stirring continuously so it doesn’t burn, for about 10 minutes, until the sugar has liquified and turned a golden caramel color.
Step 14 Remove the skillet from the heat and add chunks of the room temperature butter-slowly, whisking in between additions, making sure the ingredients are combined and texture is smooth. The caramel will become bubbly.
Step 15 Slowly add the heavy cream into the sugar/butter mixture, whisking vigorously to combine.
Step 16 Return the mixture to medium heat and cook while stirring, about 6-9 minutes, until the caramel has thickened slightly and is a deep golden brown color.
Step 17 Remove the skillet from the heat and add the Maker’s Mark Bourbon, if you’re using it and the flaky sea salt. Stir gently to combine all ingredients.
Step 18 Set the caramel mixture aside to cool completely before using it, at least 30 minutes. You may need to warm it up a bit before using it on the cake if it sits too long. Can be stored in the fridge for up to 10 days if you don’t use it all for the cake. (It’s great stirred in a cup of coffee…just sayin’)
Step 19 Make the Caramel Buttercream:
Step 20 In a bowl of a stand mixer (or just a large bowl if you’re using a hand mixer), fitted with the paddle attachment, beat the room temperature cream cheese & butter and 1 1/2 cups of the confectioners’ sugar on medium speed for about 3-5 minutes, until the mixture is pale yellow in color and light & fluffy.
Step 21 Slowly add 1/2 cup of the cooled caramel sauce and the vanilla paste. Beat the mixture together, scraping down the sides of the bowl as needed, for about 2-3 more minutes. Make sure there are no streaks of caramel and combine all ingredients well.
Step 22 Taste the frosting and decide if you prefer it to be sweeter or thicker. I tend to add up to 1/4 cup more caramel sauce to mine. If you’d like it just thicker, then add a little more confectioners’ sugar to it and beat until combined.
Step 23 Set aside.
Step 24 Assemble the cake:
Step 25 Place one layer of cake, flat side up on a cake stand or platter.
Step 26 With an offset spatula, spread half of the fudge ganache over the top and spread out. Drizzle 1/4 cup of the caramel sauce over the fudge so that it covers the fudge sauce. Spread a little caramel buttercream on top.
Step 27 Set a second cake layer on top, round side up and repeat with the remaining due sauce and 1/4 cup caramel sauce.
Step 28 Chill the cake layers in the fridge for 15-20 minutes to set up the sauce-y layers.
Step 29 Frost the exterior of the cake with the remaining caramel buttercream.
Step 30 Chill the cake in the refrigerator for at least 2 hours to let it all set up.
Step 31 When ready to serve, let the cake sit at room temperature for at least 30 minutes.
Step 32 Before slicing, drizzle the cake with the remaining caramel sauce (reheat the caramel sauce so it is more liquid to pour over the cake) and let it drip down the sides for a fun, showy appearance!
Step 33 Enjoy…