Salted Caramel Chocolate Cake
Ingredients:
Chocolate Sponge:
- 1½ cups all-purpose flour
- 1 cup sugar + ½ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda, 1 tsp baking powder, ½ tsp salt
- 1 cup plant milk + 1 tbsp apple cider vinegar
- ⅓ cup neutral oil + 1 tsp vanilla extract
- ⅓ cup hot coffee or hot water for extra depth
Salted Caramel Frosting & Filling:
- 1 cup vegan butter, softened
- 2 cups powdered sugar
- ½–¾ cup vegan caramel sauce (store-bought or homemade)
- Pinch of flaky sea salt + splash plant milk
Drizzle:
- Warm vegan caramel sauce (+ extra sea salt to finish)
Directions:
- Prep oven to 180 °C. Grease and line two 8″ pans.
- Whisk milk + vinegar, then whisk in oil, vanilla, hot coffee.
- In another bowl, blend dry ingredients. Combine with wet batter until smooth.
- Divide into pans; bake 25–30 min (toothpick test). Cool fully.
- Beat butter until fluffy, gradually add powdered sugar, caramel sauce, salt & milk to reach pipe-able consistency.
- Assembly: Pipe a buttercream “dam” on the bottom layer, spread caramel sauce inside, top with cake and frost layers. Chill 15 mins.
- Finish with caramel drizzle and sprinkle sea salt.
