Ingredients
For the Chocolate Cake
- 240 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 300 g granulated sugar
- 2 large eggs, room temperature
- 240 ml whole milk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 240 ml hot coffee or hot water
For the Caramel Sauce
- 200 g granulated sugar
- 90 g unsalted butter, cubed
- 120 ml heavy cream, warm
- ½ teaspoon salt (optional, for salted caramel)
For the Chocolate Frosting
- 225 g unsalted butter, softened
- 400 g powdered sugar
- 60 g cocoa powder
- 120 ml heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Prepare the Chocolate Cake
- Preheat your oven to 175°C (350°F). Grease and line two 22 cm (9-inch) round cake pans with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat sugar and eggs until smooth and slightly pale. Add milk, vegetable oil, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients and mix just until incorporated. Slowly pour in the hot coffee or water, stirring until the batter is smooth and thin.
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- 2. Make the Caramel Sauce
- In a saucepan over medium heat, add the sugar and stir constantly until fully melted and amber in color.
Carefully add the butter and stir until melted and smooth. Slowly pour in the warm cream while whisking continuously. The mixture will bubble vigorously.
Let the caramel simmer for 1–2 minutes until slightly thickened. Remove from heat and stir in salt if using. Allow to cool slightly before assembling.
- 3. Prepare the Chocolate Frosting
- Beat the softened butter until creamy and smooth. Gradually add powdered sugar and cocoa powder, mixing well after each addition.
Pour in the heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light, fluffy, and spreadable. Adjust with more cream if needed.
- 4. Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel sauce over the top, followed by a layer of chocolate frosting.
Place the second cake layer on top. Frost the top and sides evenly with the remaining chocolate frosting.
Drizzle the remaining caramel sauce over the cake, letting it drip naturally down the sides for a dramatic finish.