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Chocolate-Caramel Cake with Sea Salt

Chocolate-Caramel Cake with Sea Salt

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Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.



  • Nonstick vegetable oil spray
  • 2¼ cups all-purpose flour
  • ¾ cup natural unsweetened cocoa powder
  • 1¾ teaspoons baking powder
  • 1¼ cups mayonnaise (not low-fat)
  • 1 tablespoon vanilla extract

Frosting and assembly

  • 12 ounces bittersweet chocolate, chopped
  • 1 tablespoon light corn syrup
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • ¾ teaspoon flaky sea salt
  • Extra-virgin olive oil (for drizzling; optional)

Special Equipment

  • Three 8-inch-diameter cake pans

Recipe Preparation


  • Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment paper; spray again. Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

  • Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes. Add mayonnaise and vanilla and beat until just combined. With mixer on low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning and ending with dry ingredients. Scrape batter into pans, dividing evenly.

  • Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25–30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.

Frosting and Assembly

  • Put chocolate in a medium bowl. Bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 10–12 minutes. Remove from heat and whisk in cream (mixture will bubble vigorously). Return to medium heat and cook, stirring, until smooth, about 2 minutes. Pour caramel over chocolate and stir until mixture is smooth; let cool, stirring occasionally.

  • Using an electric mixer on medium-high speed, beat chocolate mixture, gradually adding butter, until frosting is thickened and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, 20–25 minutes.

  • Place 1 cake layer on a cake stand or platter. Spread 1 cup frosting over to come just beyond edges. Sprinkle with ¼ tsp. salt and place second cake layer on top, pressing down gently. Repeat process with 1 cup frosting and ¼ tsp. salt. Place third layer on top, and spread remaining frosting over top and sides of cake.

  • Just before serving, sprinkle remaining ¼ tsp. salt over top of cake; drizzle slices with oil, if desired.

  • Do Ahead: Cake can be made 1 day ahead. Cover and chill.

Recipe by Sportello, Boston,

Nutritional Content

Calories (kcal) 930 Fat (g) 74 Saturated Fat (g) 34 Cholesterol (mg) 180 Carbohydrates (g) 74 Dietary Fiber (g) 5 Total Sugars (g) 46 Protein (g) 9 Sodium (mg) 550Reviews SectionIs the lukewarm water an additional ingredient?Is it 1-1/3 cup total, divided between the two additions, or 1-1/3 cup each time?The cake was super super chocolatey, which was great but it was very dense. If you are looking for a light chocolate cake, this is the not the recipe for you. I also used a 9 inch cake pan and it only made two layers as opposed to 3. Icing was a bit tricky, but cooling down the icing and chilling for the recommended 25 mins (or longer ideally) is critical unless you want the icing to slide off. Overall, it was good and everyone enjoyed it but I dont think this recipe is going in my recipe box.BostonJules44Boston, MA02/18/19Nevermind I’m an idiot! (Per below) I get it now!You forgot to even put caramel in ingredients list. Not coolDO NOT WASTE YOUR TIME ON THIS IF IT IS A WARM DAY.Just spent the morning making this with my daughter. It is a pretty warm day today and the frosting, what with the 3 sticks of butter, turned into liquid within seconds. The layers slid off each other and made a huge mess. Now, instead of a nice cake, we are both frustrated and have a ginormous mess to clean up.Why oh why didn't I listen to myself and make a simple, STABLE ganache? Because you are bon appetite, the experts.AnonymousNetherlands05/30/18

Watch the video: Moist Chocolate Fudge Cake With Salted Caramel


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