Salted Chocolate Caramel Cake
  • Salted Chocolate Caramel Cake

Salted Chocolate Caramel Cake

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Prep Time

25mins

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Time to Table

1hr 45mins

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Serves

16

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Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 ounces bittersweet chocolate, melted and cooled slightly
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup Daisy Sour Cream
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 11 ounce package caramels, unwrapped
  • 2 tablespoons cold butter
  • 1/2 cup Daisy Sour Cream
  • 1/2 teaspoon flaked sea salt

Ingredients

  • 1/2 cup vegetable oil
  • 1/4 cup butter, softened
  • 2 ounces bittersweet chocolate, melted and cooled slightly
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup Daisy Sour Cream
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 11 ounce package caramels, unwrapped
  • 2 tablespoons cold butter
  • 1/2 cup Daisy Sour Cream
  • 1/2 teaspoon flaked sea salt

Directions

  1. Heat the oven to 350 degrees. Grease and flour a 12-cup fluted tube pan.
  2. In a large bowl, beat the oil, 1/4 cup softened butter, chocolate, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add the eggs and ¾ cup sour cream. Beat on low speed until mixed, scraping the sides of the bowl if necessary. Beat on medium speed until creamy. Add the flour, cocoa powder, baking powder, baking soda and ½ teaspoon salt. Beat on low speed until moistened. Beat in the milk. Beat on medium speed until creamy and smooth, scraping the sides of the bowl if necessary.
  3. Spoon and spread the batter into the prepared pan. Bake for 38 to 45 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool in the pan for 10 minutes. Remove from the pan and cool completely on a cooling rack (about 30 minutes).
  5. Meanwhile, in a small saucepan, melt the caramels and 2 tablespoons cold butter over low heat, stirring frequently. Remove from the heat. Stir in 1/2 cup sour cream until smooth and creamy. Cool until slightly warm or completely cooled.
  6. Drizzle some of the glaze over the cake. Sprinkle with the sea salt. Serve individual slices with remaining caramel sauce.
  • Calories:373
  • Cholesterol:60
  • Dietary Fiber:2
  • Protein:5
  • Sodium:322
  • Total Carbohydrate:49
  • Total Fat:19

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