Chocolate Cake with Caramel Drip
Rich, dark chocolate sponge paired with a silky salted caramel drip is a high-engagement classic. The key to the “perfect drip” is temperature management—if the caramel is too hot, it runs off the cake; too cold, and it stops before reaching the bottom.
Decadent Chocolate Cake with Salted Caramel Drip
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed for deeper color)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (activates the cocoa)
For the Salted Caramel Drip:
- 1 cup granulated sugar
- 6 tbsp salted butter (cubed, room temperature)
- ½ cup heavy cream (room temperature)
- 1 tsp sea salt
Pages: 1 2
