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Moist, buttery chocolate cake with a decadent caramel chocolate frosting!

Chocolate Cake with Caramel Chocolate Frosting

Moist, buttery chocolate cake with a decadent caramel chocolate frosting!
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 5 minutes
Makes: 8 large slices
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Ingredients
  

For the cake

  • 1 cup milk + 1 tsp lemon juice (250 ml; or use buttermilk)
  • 3/4th cup freshly boiled water (190 ml)
  • 1/2 cup cocoa powder (40 gms)
  • 2 and 1/2 cups all-purpose flour (300 gms)
  • 1 and 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt if using unsalted butter
  • 1 cup butter, room temp (230 gms)
  • 1 and 1/2 cups caster sugar (285 gms)
  • 2 eggs, room temperature (see notes)
  • 2 tsps vanilla extract

For the frosting

  • 1 and 1/2 cups brown sugar, light or dark (320 gms)
  • 1 cup cream at room temperature (250 ml; regular cream is ok, but whipping cream is better)
  • 1/2 cup unsalted butter, room temperature (115 gms)
  • 1/4 tsp salt, plus more if needed
  • 225 gms dark cooking chocolate (90% cocoa), finely chopped (see notes)
  • 1 tsp vanilla extract
  • 1/2 cup icing sugar, sifted very well (60 gms)

Instructions

  • Preheat the oven to 175 C. Grease a 9 inch round cake tin very well and preferably use a springform tin for easy removal. Set aside.
  • In a small bowl, combine the milk and lemon juice. Stir and set aside.
  • In another bowl, combine the hot water and cocoa powder. Whisk well until the cocoa has dissolved. Set aside.
  • Sift the flour, baking soda, baking powder and salt in a bowl. Set aside.
  • In a mixing bowl, beat the butter and sugar with a hand mixer on medium speed until pale and fluffy for 2 to 3 minutes, then add the eggs and vanilla. Beat again to combine.
  • Now alternately fold in the flour mixture and soured milk in three additions, starting and ending with the flour so that the batter doesn't curdle. Use a silicone spatula to fold the batter until smooth but be gentle. If needed, use the hand mixer on low speed to break up any lumps. Because this is a large amount batter, if you have a stand mixer, it makes the process a little easier and less messy. Use the paddle attachment.
  • Finally pour in the cooled cocoa mixture and beat gently to combine.
  • Transfer the batter to the prepared pan, smoothen the top and bake for 1 hour, then an additional 5 to 10 minutes, until a toothpick poked in the center comes out with a few crumbs, but no wet batter. Over-baking the cake will lead to it drying out so keep an eye on it.
  • Set aside to cool completely before frosting. I prefer refrigerating the cake for 30 minutes before I frost it so it's sturdier to slice in half, and the crumbs don't go everywhere.
  • To make the frosting, combine the brown, half the cream, half the butter and the salt in a saucepan. Place on low heat, stirring frequently till the mixture looks uniform, begins to darken and form small bubbles. This should just take a couple of minutes, after which you will start seeing large bubbles forming all over the surface and the mixture looking thicker and darker. See photos below.
  • Take off the heat, stir in the remaining cream and butter, which will help the mixture cool a bit. Let it cool for another few minutes until it's warm but not hot. In the meantime, melt the chopped chocolate in the microwave or double boiler, taking care that it's also not too hot.
  • Add the melted chocolate and vanilla to the caramel, stirring gently to combine. Sift in the icing sugar and stir gently to incorporate. This frosting has a high proportion of fat and can sometimes get a slightly oily appearance. Be as gentle as you can while mixing in the chocolate as being vigorous can cause the fat to separate quickly.
  • Let the frosting rest at room temperature for about 20 minutes. It will thicken up a little (adding more icing sugar will help thicken it faster but it's already very sweet so I wouldn't recommend it!). Place in the fridge, stirring it occasionally for another 20 to 30 minutes till it's thick but still of a spreadable consistency.
  • Now slice the cake in two horizontally using a long serrated knife or cake cutter. Lift the top half off carefully with a large metal spatula and set it on a plate nearby. Spread half the frosting on the lower half of the cake in an even layer, letting it come to the sides. Gently place the top half back on it, then spread the remaining frosting all over the top and sides. Add sprinkles! You can eat it immediately but I recommend refrigerating for 20 minutes before slicing.
  • Store the cake in the fridge for about a week, and in the freezer for longer. It tastes best at room temperature as butter cakes tend to harden in the fridge, as does the caramel frosting, so leave individual slices out for a bit before you enjoy them. Happy baking!

Notes

*I don't have an eggless version of the cake but you can use the same frosting in this eggless recipe
*I use a very bitter chocolate here because the frosting needs the sugar to set. If you use a less bitter chocolate, the frosting will be very sweet. I recommend at least 75% if you don't have a 90% cocoa chocolate. I use Amul. 
*Adapted from The Perfect Cake via Hummingbird High