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Chocolate Caramel Crunch Cake: The Ultimate Decadent Recipe

  • Total Time: 90
  • Yield: 10-12 servings 1x

Description

Decadent chocolate cake layered with salted caramel buttercream frosting and a crunchy chocolate-caramel-pretzel topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup granulated sugar
  • 6 tablespoons (3 ounces) unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 teaspoon sea salt, or to taste
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • ¼ cup of the prepared salted caramel sauce (cooled)
  • 1 cup semi-sweet chocolate chips
  • ½ cup salted caramel sauce (prepared)
  • 1 cup crushed pretzels

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms of the pans with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan over medium heat, melt the sugar. Stir constantly with a heat-resistant spatula until the sugar is melted and amber in color.
  9. Once the sugar is melted, remove the saucepan from the heat and add the butter. Stir vigorously until the butter is melted and incorporated. The mixture will bubble up.
  10. Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up again.
  11. Stir in the sea salt.
  12. Return the saucepan to medium heat and simmer for 1-2 minutes, stirring constantly, until the caramel sauce is smooth and thickened slightly.
  13. Remove from heat and let the caramel sauce cool completely. It will thicken as it cools. Reserve ¼ cup for the frosting and ½ cup for the crunch topping. Store the remaining caramel sauce in an airtight container in the refrigerator.
  14. In a large bowl (or the bowl of a stand mixer), beat the softened butter on medium speed until light and fluffy. This usually takes about 3-5 minutes.
  15. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined. Be sure to scrape down the sides of the bowl occasionally.
  16. Add the heavy cream and vanilla extract, and beat on medium speed until smooth and creamy.
  17. Add the ¼ cup of cooled salted caramel sauce and beat until well combined. Taste and adjust sweetness or caramel flavor as needed.
  18. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate!
  19. Stir in the ½ cup of prepared salted caramel sauce and the crushed pretzels. Mix until everything is evenly coated.
  20. Set aside to allow the chocolate to slightly harden. This will help the topping stay crunchy.
  21. If your cakes have a dome, use a serrated knife to level them.
  22. Place one cake layer on a serving plate or cake stand.
  23. Spread a generous layer of the chocolate caramel buttercream frosting evenly over the first cake layer.
  24. Carefully place the second cake layer on top of the frosting.
  25. Frost the entire cake with the remaining chocolate caramel buttercream frosting. You can create a smooth finish or add swirls and texture with a spatula.
  26. Sprinkle the crunch topping evenly over the top of the cake. Gently press the topping into the frosting to help it adhere.
  27. For easier slicing, chill the cake in the refrigerator for at least 30 minutes before serving. This will help the frosting set.
  28. Slice and serve your delicious Chocolate Caramel Crunch Cake! This cake is best enjoyed at room temperature.

Notes

  • Using baking spray with flour makes greasing the cake pans easier.
  • Don’t overmix the cake batter, as this can lead to a tough cake.
  • The hot water helps to bloom the cocoa powder and creates a super moist cake.
  • Be patient when melting the sugar for the caramel sauce to avoid burning.
  • Chilling the cake before slicing makes it easier to cut.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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Find it online: https://recipesgrape.com/chocolate-caramel-crunch-cake/