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.

Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce



Place a medium/large sauce pan on medium heat and add water and granulated sugar. (Make sure to use a larger saucepan than you think you need. Mixture will bubble and rise as it cooks).

Stir or whisk the sugar and water mixture until it begins to bubble.

Stop stirring and increase the heat to high and bring to a boil. Continue to boil until the sugar and water turn an amber color. (Have the other ingredients prepped at this time, the mixture can burn very quickly).

Remove from heat and stir/whisk in the heavy cream (mixture will bubble and rise quickly).

Add the butter 1 tbsp at a time, then vanilla and Fine Pink Himalayan Sea Salt. Continue to stir/whisk until completely mixed.

Pour mixture and pour into a heat-safe dish and store in the refrigerator for about an hour. The sauce will thicken.

Sprinkle a little Falksalt Natural Sea Salt Flakes on top to taste.

Salted Chocolate Covered Strawberries

Salted Chocolate Covered Strawberries

Chocolate Covered Strawberries with flake sea salt


  • 1/2 cup semi sweet chocolate chips

  • 2 tbsp heavy whipping cream

  • Strawberries

  • Natural Falksalt Natural Sea Salt Flakes


  • Rinse and pat dry strawberries, then set aside.

  • In a microwave-safe bowl, add heavy cream and microwave for 15 seconds (if not bubbling, put in for another 10 seconds).

  • Add chocolate chips and stir until chocolate melts and is smooth.

  • Dip each strawberry into the chocolate and place on wax paper lined plate or tray.

  • Sprinkle Falksalt Natural Sea Salt Flakes on top and let cool.

  • Optional* Crush up your favorite cookie or graham cracker and top before chocolate sets.

Salted Fudge Brownies

Salted Fudge Brownies

fudge brownies3.jpg
  • 3/4 cup all-purpose flour

  • 3 large eggs

  • 3/4 cup semisweet chocolate chips

  • 5 ounces semisweet chocolate bar finely chopped

  • 2 Tablespoon cocoa powder

  • 1/4 teaspoon salt

  • 3/4 cup unsalted butter

  • 3/4 cup granulated white sugar

  • 1/4 cup light brown sugar

  • 1 teaspoon vanilla extract

  • Chocolate Ganache (See separate recipe)

  • Natural Falksalt (to top)

  • 1 cup (6 ounces) semisweet chocolate chips

  • 2/3 cup heavy whipping cream


  • Preheat oven to 350 degrees F. Line an 8x8 or 9x9 inch pan with parchment paper and let it hang over two sides.In a medium bowl, sift together flour, cocoa powder, and salt; set aside.

  • In a large saucepan, heat the butter on low and stir until butter has melted. Add chocolate, and stir constantly until mixture is smooth. Remove from heat and stir in both sugars until combined. allow to slightly cool. 

  • After the chocolate mixture is slightly cooled, Whisk in the eggs and vanilla until fully combined. Add flour mixture to batter and stir just until combined. Stir in chocolate chips.

  • Pour batter into prepared pan, smooth top with a greased spatula. Bake for 20-25 minutes (20 minutes for gooey Brownies). Be careful not to over-bake.

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.

  • For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over brownies, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set.

  • For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Let cake cool completely then pour ganache on top. Cut into pieces and serve or store. Yield: 1-1/4 cups.

Swedish Sticky Chocolate Cake

Swedish Sticky Chocolate Cake



  • 1/2 cup unsalted butter

  • 2 medium eggs

  • 1 cup caster sugar

  • 2/3 cup flour

  • 4 tbsp unsweetened cocoa powder 

  • 1 tbsp vanilla extract

  • A pinch of salt

  • Strawberries (sliced to top)

  • Mint leaves (to top)

  • Whipped Cream (to top)

  • Natural or Lime Falksalt (to top)


  • Melt the butter and leave to cool slightly

  • Whisk the egg and sugar together until the mixture is light, fluffy and pale

  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated

  • Fold in the melted butter until you are left with a smooth chocolate mixture

  • Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking

  • Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny

  • If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.

  • Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.