Imagine a cake that combines the rich, velvety essence of chocolate with the buttery, salty sweetness of caramel — that's what you'll get with this Salted Caramel Chocolate Explosion. This cake is a showstopper, perfect for birthdays, celebrations, or just because you deserve a treat.
All-purpose flour provides the structure for our cake, keeping it light and fluffy. Granulated sugar sweetens and moistens the cake, while unsweetened cocoa powder gives it that deep, chocolatey flavor we're after. The combination of baking powder and baking soda ensures the cake rises beautifully. Salt enhances the chocolate flavor. Eggs add richness and help bind everything together. Whole milk brings moisture and tenderness to the cake. Vegetable oil keeps it moist for days. Vanilla extract adds depth of flavor.
For the caramel, granulated sugar, unsalted butter, and heavy cream create a luscious sauce, while sea salt cuts through the sweetness perfectly. For the ganache, semi-sweet chocolate and heavy cream blend into a smooth, glossy finish.
This decadent cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a sophisticated touch, consider serving it with a glass of red wine or a rich, dark coffee.
First things first, preheat your oven to 350°F (175°C) and get your cake pans ready by greasing two 9-inch rounds. In a large mixing bowl, combine your dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. Give them a good mix to make sure everything is evenly distributed.
Next, add the eggs, milk, oil, and vanilla into the dry mix. Stir until you get a smooth batter. Now comes a little twist — stir in a cup of boiling water. Don’t worry if the batter seems thin; that’s exactly what you want for a moist cake. Divide this luscious batter evenly between your prepared pans and pop them in the oven. Bake for about 30-35 minutes. Check them with a toothpick; if it comes out clean, they're done!
While your cakes are baking, let’s make the caramel. In a saucepan over medium heat, melt the sugar, stirring constantly. Once melted, add the butter and whisk until combined. Slowly pour in the heavy cream, stirring all the while, and add the sea salt. Once smooth, set it aside to cool.
For the ganache, heat the heavy cream until it just starts to boil. Pour it over the semi-sweet chocolate in a bowl. Let it sit for two minutes to melt the chocolate, then stir until you have a smooth, glossy ganache.
Time to assemble! Place one cake layer on your serving plate. Spread half of the cooled caramel over it. Place the second layer on top and pour the ganache over the entire cake, letting it drip artfully down the sides. Finish with a drizzle of the remaining caramel and a sprinkle of flaky sea salt for that gourmet touch.
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