Matilda’s Chocolate Cake with Salted Caramel Drizzle

Get ready to indulge in a dessert that’s as delightful as it is decadent. Matilda’s Chocolate Cake with Salted Caramel Drizzle is a showstopper of a cake that combines rich chocolate flavors with a luxurious salted caramel topping. Perfect for special occasions or just because, this cake is sure to satisfy your sweet tooth and impress anyone who takes a bite.

Imagine a moist and fluffy chocolate cake layered with velvety chocolate frosting, all topped with a drizzle of warm salted caramel sauce. Each slice offers a delightful blend of chocolatey goodness and a hint of salty-sweet caramel that melts in your mouth. This recipe is as easy to make as it is delicious, and it’s sure to become a favorite in your baking repertoire.

So, let’s dive into the details of how to make this irresistible Chocolate Cake with Salted Caramel Drizzle. Prepare to be amazed by its rich flavors and delightful texture!

Resume of the Recipe: Matilda’s Chocolate Cake with Salted Caramel Drizzle is a rich and indulgent dessert featuring a moist chocolate cake topped with a luscious salted caramel sauce. Perfect for special occasions, this cake combines deep chocolate flavor with a sweet and salty caramel drizzle for a truly decadent treat.

Exciting Story: I first made this chocolate cake for my daughter’s birthday party, and it was an instant hit. The combination of rich chocolate and smooth salted caramel had everyone asking for seconds. It’s now our go-to dessert for celebrations and cozy family gatherings. Each time I make it, I’m reminded of how food can bring people together and create lasting memories. This cake holds a special place in our hearts and is always met with excited smiles and satisfied sighs.

Why This Matilda’s Chocolate Cake with Salted Caramel Drizzle?

• Irresistible Flavor: The deep chocolate cake pairs perfectly with the sweet and salty caramel sauce for a truly decadent treat.
• Moist and Fluffy: The cake’s moist texture and fluffy crumb make every bite a delight.
• Impressive Presentation: The salted caramel drizzle adds a stunning touch, making this cake perfect for special occasions.

How to Make Matilda’s Chocolate Cake with Salted Caramel Drizzle:

1. Bake the Chocolate Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
   • Gradually stir in the boiling water until the batter is smooth.
   • Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
2. Prepare the Chocolate Frosting:
   • In a large bowl, beat the softened butter until creamy.
   • Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
   • Add the heavy cream and vanilla extract. Beat on high speed until the frosting is light and fluffy.
3. Make the Salted Caramel Drizzle:
   • In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a golden brown color.
   • Carefully add the butter and continue to stir until melted and combined.
   • Gradually add the heavy cream, stirring until smooth.
   • Remove from heat and stir in the sea salt. Let the caramel cool slightly before using.
4. Assemble and Frost the Cake:
   • Place one cake layer on a serving plate. Spread a layer of chocolate frosting over the top.
   • Place the second cake layer on top and frost the top and sides of the cake with the remaining chocolate frosting.
   • Drizzle the salted caramel sauce over the top of the cake, allowing it to cascade down the sides.
5. Enjoy:
   • Slice and serve the cake. It’s perfect for any special occasion or as a decadent treat.

Tips:

• Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
• If the salted caramel becomes too thick, gently reheat it to make it easier to drizzle.

Substitutions and Variations:

• Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
• Dairy-Free: Substitute dairy-free alternatives for the butter and cream in both the cake and frosting.

Make a Healthier Version:

• Reduced Sugar: Use a sugar substitute or reduce the amount of sugar in the cake and frosting.
• Whole Wheat Flour: Substitute whole wheat flour for part of the all-purpose flour for added nutrition.

Closing: And there you have it! Matilda’s Chocolate Cake with Salted Caramel Drizzle is a rich and decadent dessert that’s perfect for any celebration or just a special treat. The combination of moist chocolate cake and luscious caramel drizzle is sure to impress and delight. Don’t forget to let us know how your cake turns out, and be sure to explore more of our delicious recipes for your next baking adventure!

Frequently Asked Questions:

1. Can I use a different type of chocolate for the cake?
   • Yes, you can use dark chocolate or milk chocolate if you prefer a different chocolate flavor.
2. How do I store leftovers of this cake?
   • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I make this cake ahead of time?
   • Yes, you can bake and frost the cake a day or two in advance. Just store it properly and add the caramel drizzle before serving.
4. What can I use if I don’t have a round cake pan?
   • You can use a 9×13-inch baking pan for a sheet cake version. Adjust the baking time as needed.
5. How can I make the caramel sauce thicker?
   • Cook the caramel sauce a bit longer to reduce it and thicken it. Be careful not to burn it.
6. Can I freeze this cake?
   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
7. Can I use a store-bought caramel sauce instead?
   • Yes, you can use store-bought caramel sauce if you prefer, but homemade adds a special touch.
8. How do I make the caramel sauce ahead of time?
   • You can make the caramel sauce up to a week in advance. Store it in an airtight container in the refrigerator and reheat before using.
9. Can I substitute the sea salt with table salt in the caramel sauce?
   • Yes, you can use table salt, but sea salt provides a better texture and flavor for the caramel sauce.
10. What other toppings can I add to this cake?
    • Consider adding chocolate shavings, crushed nuts, or whipped cream for extra texture and flavor.

Matilda’s Chocolate Cake with Salted Caramel Drizzle

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Recipe by Alexandra Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• For the Chocolate Cake:

• 1 3/4 cups 1 3/4 all-purpose flour

• 1 1/2 cups 1 1/2 granulated sugar

• 3/4 cup 3/4 unsweetened cocoa powder

• 1 1/2 teaspoons 1 1/2 baking powder

• 1 1/2 teaspoons 1 1/2 baking soda

• 1/2 teaspoon 1/2 salt

• 2 large 2 eggs

• 1 cup 1 whole milk

• 1/2 cup 1/2 vegetable oil

• 2 teaspoons 2 vanilla extract

• 1 cup 1 boiling water

• For the Chocolate Frosting:

• 1 cup 1 unsalted butter, softened

• 3 1/2 cups 3 1/2 powdered sugar

• 1/2 cup 1/2 unsweetened cocoa powder

• 1/4 cup 1/4 heavy cream

• 2 teaspoons 2 vanilla extract

• For the Salted Caramel Drizzle:

• 1 cup 1 granulated sugar

• 6 tablespoons 6 unsalted butter

• 1/2 cup 1/2 heavy cream

• 1/2 teaspoon 1/2 sea salt

Directions

• Bake the Chocolate Cake:
• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
• Gradually stir in the boiling water until the batter is smooth.
• Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• Prepare the Chocolate Frosting:
• In a large bowl, beat the softened butter until creamy.
• Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
• Add the heavy cream and vanilla extract. Beat on high speed until the frosting is light and fluffy.
• Make the Salted Caramel Drizzle:
• In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a golden brown color.
• Carefully add the butter and continue to stir until melted and combined.
• Gradually add the heavy cream, stirring until smooth.
• Remove from heat and stir in the sea salt. Let the caramel cool slightly before using.
• Assemble and Frost the Cake:
• Place one cake layer on a serving plate. Spread a layer of chocolate frosting over the top.
• Place the second cake layer on top and frost the top and sides of the cake with the remaining chocolate frosting.
• Drizzle the salted caramel sauce over the top of the cake, allowing it to cascade down the sides.
• Enjoy:
• Slice and serve the cake. It’s perfect for any special occasion or as a decadent treat.

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