We pair a deeply chocolatey layer cake with a silky salted caramel frosting for an indulgent dessert that balances rich cocoa and buttery caramel. The caramel begins with a simple vanilla bean sea salt caramel that’s delicious on its own. The cake is a three-layer chocolate buttermilk cake with a tender crumb and pronounced chocolate flavor. The frosting is a Swiss-style buttercream that gets its flavor and color from folded-in cooled sea salt caramel, resulting in a luscious, slightly salty finish that cuts through the sweetness.
Salted Caramel Chocolate Cake
Prep Time
2 hours
2 hours
Cook Time
30 minutes
30 minutes
Cooling
1 hour
1 hour
Total Time
3 hours 30 minutes
3 hours 30 minutes
Servings
12
12
Ingredients
Sea Salt Caramel
- ⅔ cup heavy cream
- ¼ vanilla bean (split and seeded)
- 1¼ cup granulated sugar
- ¼ cup water
- ¼ teaspoon salt
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter, cut into pieces
Sea Salt Caramel Buttercream
- 10 ounces salted butter, room temperature
- 8 ounces granulated sugar
- 4 ounces egg whites
- ½ teaspoon salt
- ¼ cup cooled caramel
Black Magic Cake
- 2 2/3 cups flour (about 320 g)
- 3 cups sugar (about 600 g)
- 1 1/8 cup cocoa (about 135 g)
- 1 tablespoon baking soda (about 17 g)
- 1.5 teaspoons baking powder (about 6 g)
- 1.5 teaspoons salt (about 5 g)
- 3 eggs
- 1 tablespoon vanilla extract (15 ml)
- 1.5 cups buttermilk (350 ml)
- ¾ cup neutral oil (canola or vegetable, about 175 ml)
- 1.5 cups hot coffee (about 350 ml)
Instructions
Caramel
- In a medium saucepan combine the sugar, water, salt, and corn syrup. Use a pan larger than the ingredients because the mixture will bubble up. Bring to a boil over medium heat, stirring only until the sugar dissolves. Then stop stirring and let the syrup cook until it turns an amber color, about 5–8 minutes. Remove from the heat.
- While the sugar cooks, heat the heavy cream with the split and seeded vanilla bean in a small saucepan until just below boiling. Reduce heat to keep the cream warm.
- Slowly pour the warm cream into the amber syrup. It will bubble vigorously at first; whisk gently until smooth. Let the caramel cool for 10 minutes.
- Add the butter one tablespoon at a time, whisking after each addition until fully incorporated. Cool completely before using. Store in an airtight container in the refrigerator for up to one month.
Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Add the eggs, vanilla, buttermilk, and oil. Stir until the batter is smooth and combined.
- Quickly stir in the hot coffee; the batter will be thin. Divide evenly between the prepared pans.
- Bake 30–40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool in pans for 10–15 minutes, then turn out onto a rack to cool completely.
Buttercream
- Cut the room-temperature butter into tablespoon pieces so it incorporates easily.
- Create a double boiler by simmering about 2 inches of water in a saucepan and placing a heatproof bowl over it without letting the bowl touch the water. Combine the sugar, egg whites, and salt in the bowl. Whisk constantly until the sugar dissolves and the mixture reaches about 120°F (use a thermometer if available).
- Transfer the bowl to a stand mixer and whip on high until the mixture is thick, glossy, and holds stiff peaks.
- With the mixer on medium, add the butter pieces one tablespoon at a time, allowing each to incorporate before adding the next. Once all the butter is incorporated, reduce speed and add the cooled caramel, then raise to medium and beat until the buttercream is smooth and evenly colored. Set aside.
Assembly
- If cake layers have domed, level them with a serrated knife. Place the first layer on a cake board or plate and spread an even layer of buttercream. Repeat with the second layer, then top with the third.
- Apply a thin crumb coat of buttercream to seal crumbs, chill briefly, then finish with a final, smooth layer of frosting. Decorate as desired. Slice and serve at room temperature to enjoy the full flavor and texture of the salted caramel and chocolate.
Notes
- The cake is based on the classic “Hershey’s Black Magic Cake” style—rich, moist, and enhanced here by hot coffee for deeper chocolate flavor.
