Dark Chocolate Caramel Cake Recipe
Caramel Sauce, Hazelnut Crunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Caramel Sauce
Hazelnut Crunch
Method
Cake
- 1
Prepare the Oven and Pans
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the granulated sugar and softened butter until light and fluffy.
- 4
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with boiling water. Mix until well combined.
- 6
Bake the Cakes
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Caramel Sauce
- 8
Prepare Caramel
In a medium saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves.
- 9
Cook the Sugar
Stop stirring and allow the mixture to boil until it turns a deep amber color, about 10-15 minutes.
- 10
Add Butter and Cream
Remove from heat and carefully whisk in the butter and heavy cream. Stir until smooth.
- 11
Add Sea Salt
Stir in the sea salt and let the caramel cool slightly before using.
Hazelnut Crunch
- 12
Prepare Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10-12 minutes or until golden.
- 13
Make the Crunch
In a saucepan, combine granulated sugar and water. Cook over medium heat until the sugar dissolves and turns golden.
- 14
Coat Hazelnuts
Quickly add the toasted hazelnuts to the sugar mixture and stir to coat. Pour onto a parchment-lined baking sheet and let cool.
- 15
Break Into Pieces
Once cooled, break the hazelnut crunch into pieces for garnish.