Oak Chocolate Cake recipe served on a plate, by Oak Steakhouse
Sep 24 2026
Restaurants›Oak Steakhouse›Oak Chocolate Cake Recipe

Oak Chocolate Cake Recipe

Inspired by Oak Steakhouse
Time3h
Serves12

seven layer, caramel chocolate ganache, chocolate crumb, salted caramel gelato

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Ingredients

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Cake Layers

Caramel Chocolate Ganache

Chocolate Crumb

Salted Caramel Gelato

Method

Cake Layers

  1. 1

    Prepare the Cake Batter

    Preheat the oven to 350°F (175°C). Grease and flour seven 6-inch round cake pans.

  2. 2

    Mix Dry Ingredients

    In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  3. 3

    Add Wet Ingredients

    Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Carefully stir in the boiling water.

  4. 4

    Bake the Layers

    Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.

  5. 5

    Cool the Layers

    Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Caramel Chocolate Ganache

  1. 6

    Heat the Cream

    In a saucepan, heat the heavy cream until it begins to simmer.

  2. 7

    Combine with Chocolate

    Pour the hot cream over the chopped dark chocolate and let sit for 5 minutes. Whisk until smooth.

  3. 8

    Add Caramel Sauce

    Stir in the caramel sauce until well combined. Let cool slightly before using.

Chocolate Crumb

  1. 9

    Mix Ingredients

    In a bowl, combine cocoa powder, flour, sugar, and melted butter. Mix until crumbly.

  2. 10

    Bake the Crumb

    Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes. Let cool.

Salted Caramel Gelato

  1. 11

    Mix Base Ingredients

    In a saucepan, combine cream, milk, sugar, and sea salt. Heat until sugar dissolves.

  2. 12

    Whisk in Egg Yolks

    In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking continuously.

  3. 13

    Cook the Mixture

    Return the mixture to the saucepan and cook over low heat until it thickens. Remove from heat and stir in caramel sauce and vanilla extract.

  4. 14

    Chill and Churn

    Chill the mixture in the refrigerator for at least 4 hours. Churn in an ice cream maker according to manufacturer's instructions.

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