Yield: 16 servings
Black Cocoa Caramel Cake
This black cocoa caramel cake has rich chocolate layers that melt in your mouth, salted caramel filling, and a silky chocolate swiss meringue buttercream. The black cocoa used in both the cake and frosting gives an intense chocolate flavor that is perfectly balanced by the sweetness of the salted caramel.
Ingredients
Salted Caramel Sauce
- 200 grams (1 cup) granulated sugar
- 85 grams (6 tablespoons) salted butter, room temperature, cubed
- 120 grams (½ cup) heavy cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
Black Cocoa Cake
- 314 grams (2 ½ cups) all purpose flour
- 300 grams (1 ½ cups) granulated sugar
- 100 grams (½ cup) dark brown sugar
- 80 grams (1 cup) black cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons fine sea salt
- 226 grams (1 cup) unsalted butter, room temperature
- 200 grams (1 cup) vegetable oil
- 240 grams (1 cup) sour cream
- 120 grams (½ cup) strongly brewed coffee
- 4 eggs, room temperature
- 1 tablespoon vanilla extract
Chocolate Swiss Meringue Buttercream
- 4 egg whites
- 300 grams (1 ½ cups) granulated sugar
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 339 grams (1 ½ cups) unsalted butter, room temperature but on the colder side
- 60 grams (¾ cups) black cocoa powder
Instructions
Salted Caramel
- To make the caramel, add the sugar to a saucepan over low-medium heat and continuously stir the sugar around the pan. It will clump up before it melts into a smooth amber/caramel color.200 grams granulated sugar
- Once the sugar is completely melted, add the cubed butter to the pan. Be cautious as the mixture will bubble up. Whisk vigorously until the butter is melted and mixed with the liquid sugar. Let the mixture bubble for 30-60 seconds while stirring occasionally.85 grams salted butter
- Slowly & carefully stream in the heavy cream while whisking constantly until the heavy cream is combined (the mixture will bubble up again). Allow the caramel to boil for 30-60 seconds while whisking occasionally.120 grams heavy cream
- Remove from the heat and whisk in the vanilla extract and salt. Pour in a heat proof bowl let cool & thicken while you make the cake.1 teaspoon vanilla extract, 1 teaspoon fine sea salt
Black Cocoa Cake
- Preheat the oven to 350 degrees F. Line three 8 inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugars, black cocoa powder, baking powder, baking soda, and salt.314 grams all purpose flour, 300 grams granulated sugar, 80 grams black cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons fine sea salt, 100 grams dark brown sugar
- Cube the butter and add it to the dry ingredients, followed by the oil. Beat until well combined and the butter is no longer in visible specs, though the actual batter will be quite thick.226 grams unsalted butter, 200 grams vegetable oil
- Separately, whisk together the sour cream and coffee. Add in the eggs and vanilla and beat until combined.240 grams sour cream, 120 grams strongly brewed coffee, 4 eggs, 1 tablespoon vanilla extract
- Slowly pour the wet ingredients into the dry ingredients while mixing on low speed. Mix until combined and a batter forms.
- Divide the batter evenly amongst the baking pans and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Remove the cakes from the oven.
Swiss Meringue Buttercream
- Fill a sauce pan with about two inches of water and bring it to a gentle simmer.
- In a heat proof bowl, whisk the egg whites, sugar, cream of tartar, vanilla extract, and salt. Place the bowl on the sauce pan over the simmering water.4 egg whites, 300 grams granulated sugar, ½ teaspoon cream of tartar, ½ teaspoon vanilla extract, ¼ teaspoon fine sea salt
- Continuously whisk while the mixture heats up. It will start out thick but will thin out as you keep on whisking. Whisk for about 4-5 minutes until the mixture is thin and frothy on top. If you have a thermometer, it should be around 160F. If you were to pinch the mixture in between two fingers, you should no longer feel any sugar granules.
- Remove from the heat. Using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat on high speed for 5-6 minutes until luscious, puffy, stiff peaks form.
- Turn the mixer down to low speed and wait until the meringue cools to at least 85 degrees F. Cut the butter into cubes and add a few pieces at a time to the meringue, allowing the butter to fully incorporate before adding more.339 grams unsalted butter
- Once all the butter has been added, change the whisk attachment to the paddle attachment and keep mixing on low-medium speed until smooth. Add the cocoa powder and mix until fully combined.60 grams black cocoa powder
- To assemble, spread a thin layer of frosting on top of one cake layer, followed by a thin layer of caramel. Place another cake layer on top and repeat. Place the final cake layer on top. Use the remaining swiss meringue buttercream & caramel to frost & decorate the cake.
- Slice & enjoy!
Notes
For longer storage, individually wrap cut cake slices in plastic wrap, then refrigerate and/or freeze.
Tried this recipe?Let us know how it was!