Print

Salted Caramel Drip Cake | The Best Chocolate Cake Ever

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, decadent chocolate fudge cake layered with salted caramel and topped with luscious ganache. Perfect for birthdays, celebrations, or whenever you need an indulgent dessert.

Ingredients

Scale

For the Chocolate Cake:

  • 2 cups all-purpose flour

  • ¾ cup Dutch-process cocoa powder

  • 1 ½ tsp baking powder

  • 1 ½ tsp baking soda

  • ½ tsp salt

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup hot water or brewed coffee

For the Salted Caramel:

  • 1 cup granulated sugar

  • 6 tbsp unsalted butter

  • ½ cup heavy cream

  • 1 tsp flaky sea salt

For the Ganache:

  • 12 oz semi-sweet chocolate, chopped

  • 1 cup heavy cream

  • 1 tbsp butter (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

  • Mix flour, cocoa, sugars, baking soda, baking powder, and salt in a large bowl.

  • In another bowl, whisk buttermilk, oil, eggs, and vanilla. Combine with dry ingredients.

  • Stir in hot water or coffee until batter is smooth and thin.

  • Divide into pans and bake for 25–30 minutes. Cool completely.

  • For caramel, melt sugar in a saucepan until amber. Add butter, then cream slowly. Stir in salt and cool.

  • For ganache, heat cream and pour over chocolate. Stir until smooth. Let cool until spreadable.

  • Assemble cake with ganache and caramel layers. Frost top and sides. Drizzle extra caramel on top.

Notes

  • Make caramel up to a week ahead.

  • Chill before slicing for clean cuts.

  • Substitute with gluten-free flour or dairy-free alternatives if needed.

Find it online: https://thefoodaunt.com/salted-caramel-drip-cake-the-best-chocolate-cake-ever/