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Chocolate Cake with Salted Caramel Frosting




Difficulty:Moderate
Prep Time:20 Minutes
Cook Time:30 Minutes
Serves:21

Nutritional Information

Rich chocolate and caramel hold up well when baking on the grill.

Ingredients

  • For Chocolate Cake:
  • 4 cups all-purpose flour
  • 4 cups sugar
  • 1 1/3 cup Cocoa powder (I used Ghirardelli)
  • 4 teaspoons baking soda
  • 2 teaspoon baking powder
  • 2 teaspoon salt
  • 4 eggs, at room temperature
  • 2 cup buttermilk, at room temperature
  • 2 cup strong black coffee, hot
  • 1 cup vegetable oil
  • 2 tablespoon vanilla extract
  • For Salted Caramel Frosting
  • 12 ounces unsalted butter, room temperature
  • 5 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 2 tablespoons heavy cream, more if needed for thinning out frosting
  • 1/2 cup salted caramel sauce, plus more for drizzling, see recipe candied nuts, see recipe, for garnish

Directions

  • 1. Preheat the Egg to 350º using indirect heat.  Grease a grill safe baking pan with baking spray and line with parchment paper. Sift together all the dry ingredients into the bowl of an electric mixer or a large bowl.
  • 2. In a medium bowl, combine the eggs and the rest of the ingredients using a whisk.
  • 3. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of bowl. Mix for additional minute on medium speed.
  • 4. The batter will be thin. Divide evenly among the prepared cake pans.
  • 5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean.
  • 6. Let cakes cool in pans for at least 10 minutes before turning onto wire racks to cool completely. Meanwhile start on the frosting.
  • 7. For Salted Caramel Buttercream: Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract, salt and heavy cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes. Add in salted caramel sauce and mix until combined. Cut the cake in half.  Fill and frost cake with frosting. Drizzle cake with additional salted caramel sauce.  Sprinkle with candied nuts and serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828