Chocolate Cake To Die For!!

I’m trying to test new recipes and try new things.  I’m trying to create a varied list of yummy recipes with twists to them and something to please everyone.

But my husband keeps asking for this chocolate cake.

I’ve made it multiple times in the past 2 months or so.  I’ve drizzled on Salted Caramel Sauce, I’ve filled the cakes layers with vanilla buttercream and fresh strawberries. I’ve made cupcakes with good ole rich chocolate buttercream.  It is simply to die for, no matter how you serve it.

And he asked me to make it again this weekend.  Someone told me last week that they didn’t know what I put in this cake batter but just keep doing it!  I think that says it all! Now that I realize that I don’t have many pictures of this cake, I will have to make it again just to photograph it!  Geez!  The things I do in the name of cake!

So lets make some rich, moist, to die for chocolate cake!

Salted Caramel Chocolate Cake 3.jpg


Chocolate Cake To Die For!

Prep Time: 1 hour, 30 minutes

Baking Time: 30 minutes

Yield: 3 9″ layers


For the cake:

  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 2 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups unsweetened dutch processed cocoa powder, sifted
  • 3 teaspoons baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 1 teaspoon espresso powder
  • 3 large eggs + 2 large egg yolks, at room temperature
  • 1 and 1/2 cups full-fat sour cream
  • 1/3 cup whole milk
  • 3/4 cup vegetable oil (you may also sub in melted coconut oil)
  • 2 tablespoons vanilla extract
  • 1 and 1/2 cups hot water

For the chocolate frosting:

  • 2 cups unsalted butter (4 sticks), room temperature
  • 4 and 1/2 cups confectioners’ sugar, sifted
  • 3/4 cup unsweetened dutch processed cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 tablespoons heavy cream (more or less to reach your desired consistency)


  1. For the chocolate cake:
  2. Preheat oven to 350° F. Spray three 9-inch round cake pans with cooking spray and line the bottoms with parchment paper then spray tops of parchment. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment combine both sugars, flour, cocoa powder, baking soda, baking powder, espresso powder and salt; mix on low speed until dry ingredients are thoroughly combined. Break up any lumps with your hands, if needed. In a separate bowl combine the eggs, egg yolks, sour cream, milk, oil and vanilla extract; mix until completely combined. Pour mixture into the dry ingredients and beat on low until just incorporated. Pour in hot water a little at a time and continue mixing until completely combined; about 1 minute. The batter will quite thin.

TIP: This recipe makes A LOT of batter and tends to splash out of my mixer bowl!  I put a towel over the bowl and wrap it around a bit to keep the ingredients from ending up all over the counter.

  1. Divide batter evenly among prepared pans. Bake in 350° oven for 30 minutes, or until a wooden toothpick inserted in the center of a cake comes out clean or with just a few moist crumbs. Cool cakes for 10 minutes in their pans before removing and transfer to a cooling rack; cool cakes completely before frosting.
  2. Make the chocolate frosting: In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth and fluffy; about 3 minutes. Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the sugar/cocoa have been absorbed by the butter; about 2 minutes. Increase mixer speed to medium; add in vanilla extract, salt, and heavy cream; beat for 3 minutes. Add more confectioners’ sugar or heavy to reach desired consistency.
  3. Assemble the cake by first trimming each layers domed top to give you a level cake layer.
  4. Transfer 1 layer to cake stand. Spread a layer of frosting on top; top with another cake layer, and repeat, spread it with a layer of frosting. Place on top cake layer and place cake in the fridge to set for 1 hour. Once chilled, frost the top and sides of the cake with remaining frosting. Slice and serve, or keep refrigerated for up to 5 days.


This cake is divine with Salted Caramel Sauce.  Just add about 2 tablespoons Salted Caramel Sauce to the frosting at the same time as adding the heavy cream and vanilla.  Then drizzle Salted Caramel Sauce on top of frosting between each layer and a good heavy dose on top.  Then sprinkle with sea salt (best to add the salt right before serving).

Cake may be baked several days in advance and stored in the fridge. This cake is very moist and will stay that way for days! Unfrosted cakes may be double wrapped and frozen for up to 2 months.


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