Salted Caramel Chocolate Cake

Salted Caramel Chocolate Cake

Chocolate Caramel Cake


For the Chocolate Cake

  • 2 and 2/4 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 and 1/2 cups unsweetened cocoa powder

  • 1 cup light brown sugar

  • 3 tbsp baking soda

  • 1 and 1/2 tsp baking powder

  • 1 and 1/4 tsp Fine Falksalt Pink Himalayan Sea Salt

  • 3 large eggs

  • 2 large egg yolks

  • 1 and 1/2 cups hot water

  • 1 and 1/2 cups sour cream

  • 1/3 cup milk

  • 3/4 cup vegetable oil

  • 2 tbsp vanilla

For the Ganache

Chocolate Caramel Cake 2
  • 1/2 cup chocolate chips

  • 3 tbsp heavy whipping cream

For the Salted Caramel Sauce


  • Preheat oven to 350 degrees.

  • In a large bowl (or mixer), combine granulated and light brown sugars, flour, cocoa powder, baking soda, baking powder, and Fine Falksalt Pink Himalayan Sea Salt. Mix together with electric mixer on low. Break up any large clumps by hand.

  • In a separate bowl, combine your wet ingredients (except your water), eggs, egg yolks, sour cream, milk, oil, and vanilla. Beat mixture on low with mixer until combined.

  • Pour the wet ingredients into the dry ingredients in 4-5 parts (TIP: Stir together the first part of mixture by hand before using the electric mixer to eliminate dry ingredients from getting everywhere with electric mixer). Using electric mixer, add hot water slowly until the batter is smooth and there are no lumps. Set batter aside.

  • Prepare your bundt pan by using cooking spray or simply spread vegetable oil around the pan with a paper towel. Then use a tbsp of all-purpose flour and coat the entire surface of the pan and tap out the excess flour and oil.

  • Pour batter into the pan until about 3/4 of the way filled and even out batter in the pan.

  • Bake for 40-45 minutes or until toothpick test comes out clean. Cool for about 20 minutes before removing from the pan.

  • Add heavy whipping cream to a small microwave-safe bowl and microwave for about 10-15 seconds at a time until cream begins to bubble.

  • Carefully remove from microwave and stir in chocolate chips until the chocolate ganache becomes smooth.

  • Coat the top of the cooled cake with the chocolate ganache. Drizzle over desired amount salted caramel and top with Falksalt Natural Sea Salt Flakes.