Salted Caramel ‘Ding Dong’ Chocolate Cake
A delightful paradox of flavors, this cake features rich chocolate layers contrasted with a creamy salted caramel filling and offers a fun surprise in every slice.
Ingredients
For the Cake
- 1 ¾ cups all-purpose flour Ensure it's Halal-certified.
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Carefully incorporate into the batter.
For the Salted Caramel Filling
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream Be careful as it will bubble vigorously.
- 1 teaspoon sea salt
For the Topping
- Extra salted caramel For drizzling.
- Whipped cream or chocolate shavings Optional for garnish.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar until evenly combined.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until smooth, about 2 minutes.
- Incorporate Boiling Water: Carefully stir in the boiling water. The batter will be thin.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making the Filling
- In a saucepan over medium heat, melt the sugar, stirring occasionally until it turns a golden amber color.
- Quickly add butter and stir until combined. Slowly pour in the heavy cream while stirring, being careful as it bubbles.
- Add sea salt and mix well. Let it cool until set but still pourable.
Assembling the Cake
- Place one cake layer on a serving plate. Pour half of the salted caramel filling onto the center.
- Top with the second cake layer and drizzle the remaining caramel over the top.
- For an added bonus, serve with whipped cream or chocolate shavings if desired.
Notes
For best results, allow cakes to cool completely before assembling to prevent melting the caramel. Store leftovers in an airtight container for up to 4-5 days, or freeze assembled layers for longer storage.