After seeing the Ed Kimber viral whipped caramel cake on instagram, we knew we had to create our own version. We love a decadent chocolate on chocolate cake, but then adding in a light, whipped caramel in the middle to make it all that more delicious was too good to be true. This cake is chocolatey, rich, and has tons of flavor with the addition of the vanilla bean sea salt caramel.

chocolate cake with whipped sea salt caramel

To make this cake there are 3 main components: chocolate cake layers, chocolate ganache, and whipped vanilla bean sea caramel. The chocolate cake layers are a classic recipe based on the popular Hershey recipe from the 1970s. The recipe uses buttermilk and cocoa powder for a moist, flavorful chocolate sponge. For the chocolate ganache, we use dark chocolate and butter. We add these to a bowl and then pour over hot heavy cream and sugar with vanilla. For the caramel, we make our classic vanilla bean sea salt caramel, but then whip it until it is pale and slightly fluffy.

Chocolate Cake with Whipped Sea Salt Caramel

Ingredients

Black Magic Cake (see note on origin below)

2 2/3 cups flour 320 g
3 cups sugar 600 g
1 1/8 cup cocoa 135 g
1 tablespoon baking soda 17 g
1.5 teaspoon baking powder 6 g
1.5 teaspoon salt 5 g
3 eggs
1 tablespoon vanilla extract 15 ml
1.5 cup buttermilk 350 ml
.75 cup oil canola or vegetable 175 ml
1.5 cup hot coffee 350 ml

Ganache:

8 ounces dark chocolate 70%
6 tablespoons butter 85 g
1 ¼ cup sugar 250 g
1 ¼ cup heavy cream 300 ml
2 teaspoons vanilla 10 ml
Pinch of salt

Caramel:

1 recipe vanilla bean sea salt caramel linked below

Instructions

Cake:

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
Add the vanilla, eggs, buttermilk, and oil and stir until combined
Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
Set aside to cool

Ganache:

To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
In a small pan over medium heat, heat cream and sugar until hot but just before boiling
Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
Set in the fridge until cooled but not hard

Assembly:

Take the chocolate ganache and place it in a piping bag with a tip with a 1/2 inch round opening or a ziploc and cut a 1/2 inch in the corner
Place one round on your cake stand and spread a thin layer of ganache then pipe a boarder of ganache around the edges (this will serve as a moat to keep the chocolate in.
Add 1/2 of the caramel and spread it in an even layer so it remains contained by the ganache
Repeat this and top with the final cake layer before coating the whole cake with chocolate ganache