This Chocolate Salted Caramel Cake is a decadent rich cake, full of flavor and texture. It is composed from three layers of moist chocolate cakes, enriched with toasted pecans and filled with salted caramel sauce and a cream cheese caramel frosting, topped with a beautiful and impressing caramel sail. If you love salted caramel and chocolate, this cake is a dream come true. Serve each slice of cake with more caramel sauce for an unforgettable experience.
I really loved making the caramel sail, it was fun and pretty easy to prepare. It is very delicate, so be gentle with it, so it won’t break. Feel free to use a bowl, or a tall glass, depending on the size and deepness you want to achieve. Hope you will try this delicious cake recipe and let me know if you do. Enjoy!
Caramel Carrot Cake
Walnut Caramel Mousse Cake
Apple Walnut Caramel Cake
Chocolate Salted Caramel Cake
Chocolate Layer Cakes
- 1 ½ cup (150g) pecans, , toasted
- 1 ⅓ cup (170g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 3/4 tsp (4g) salt
- 1 ¾ tsp (7g) baking powder
- 3 fl. oz (90ml) vegetable oil
- 3/4 cup (150g) sugar
- 4 eggs
- 1 tsp (5g) vanilla extract
- 3/4 cup (190g) sour cream
- 4 oz (120g) semisweet chocolate , melted
Caramel Sauce (makes about 1 1/2 cup-360g)
- 1 ½ cup (300g) sugar
- 1/4 cup (60ml) water
- 3/4 cup (180g) whipping cream
- 3 tbsp (45g) unsalted butter , room temperature
- 1 ½ tsp (8g) vanilla extract
- 1 ½ tsp (8g) salt
Caramel Cream Cheese Frosting
- 1 pound (500g) cream cheese , room temperature
- 1 ½ cup (360g) whipping cream , 35%fat
- 1/2 cup (60g) powdered sugar
- 1/3 cup (80g) caramel sauce
- 1 cup (200g) sugar
- 2 tbsp (30ml) water
- 1/2 cup (120g) caramel sauce , divided
- remaining caramel sauce (about 160g)
- First prepare caramel sauce so it has time to cool down. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
- Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool until the cake is ready.
- Prepare pecan chocolate cake layers.
- Preheat the oven to 300F (150C). Place pecans on a parchment paper lined baking sheet and toast for 15 minutes.
- Cool slightly and chop the pecans in smaller pieces.
- Preheat the oven to 350F (180C). Grease three 8 inch (20cm) pans and line the bottom with parchment paper.
- In a medium bowl combine the flour, cocoa powder, baking powder and salt.
- In another bowl mix the oil and sugar until well combined. Add eggs, one at a time, vanilla extract and mix to combine.
- Add sour cream and mix to combine. With the mixer on low, gradually add flour mixture. Make sure to not overmix the batter. Add the melted chocolate and chopped pecans and stir to incorporate.
- Divide batter evenly into the prepared pans.
- Bake for 10-13 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely.
- Prepare caramel cream cheese frosting. In a bowl beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
- In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
- Assemble the cake. Place the frosting into a piping bag fitted with a ½ inch (1cm) plain tip. Add a bit of frosting onto the serving platter. Place one cake layer and arrange to be centered. Pipe a border of frosting and spread ¼ cup (60g) caramel sauce over the cake. Cover with cream cheese frosting. Place the second layer of cake. Pipe a border of frosting and spread ¼ cup (60g) caramel sauce over the cake. Cover with cream cheese frosting. Place the third layer of cake. Spread the remaining frosting on top and sides of the cake.
- Use an offset spatula, take a small portion of caramel sauce and spread on sides. Smooth the cake.
- Refrigerate for at least 1-2 hours.
- Meanwhile prepare caramel sail. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove from heat and let cool a bit until slightly thickens.
- Pour over a silicone mat and place the silicone mat over a bowl or glass.
- Use paper clips to get a desired shape.
- Let it set for 30 minutes and then remove the silicone mat.
- Place the sail on top of the cake and serve with remaining caramel sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
is that melted chocolate amount 4 ounces measured out dry so 1/2 cup chocolate pieces and then melted or is it 1/2 cup after melted ?
This cake makes a spectacular presentation! The caramel sail was fun to try and beautiful. Everyone thought it was a glass sculpture. You have exquisite decorating taste. But in my opinion, this cake recipe is not equal to the elegant presentation. Somehow the brownie-like cake with the cream cheese frosting just doesn’t do it justice. The caramel sauce is very good. Although there is nothing that doesn’t taste good, it’s as though it were made for a school lunch box and not for a formal dinner. It wasn’t quite rich enough. Perhaps a hot water chocolate cake recipe with the pecans, and the caramel sauce topping, frosted with Italian buttercream? Keep on doing what you’re doing…most of your recipes are thoroughly wonderful and I always enjoy making them.