Rich Chocolate Cake with Caramel Buttercream

Love chocolate and caramel? Then this is for you!


  • 4 ounces good quality unsweetened chocolate, chopped
  • 1/4 cup Dutch-processed cocoa powder
  • 1¼ cups boiling water (I boiled 2 cups and then measured out the 1 1/4, to account for evaporation)
  • ¾ cup unbleached all-purpose flour
  • ¾ cup cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 1½ cups packed brown sugar
  • 1 tsp vanilla extract
  • 3 eggs, room temperature
  • ½ cup sour cream
  • Frosting, click here for recipe


Preheat oven to 350 degrees and move oven racks to upper middle and lower middle. Grease three, 8″ or 9″ round cake pans. Line the bottom of each pan with parchment paper and grease the paper. Set aside.


Place the chopped unsweetened chocolate in a medium bowl.

Add the cocoa powder. Then add the boiling water and whisk until it is dissolved and smooth. Set aside.


Combine the flours, baking soda, and salt in a small bowl. Then sift together into another larger bowl. Set aside.

In the bowl of a mixer, beat butter on medium for about 1 minute.  Add the brown sugar and beat on medium-high until fluffy and light in color, about 3 minutes. Then stop and scrape down sides of bowl and add the eggs, one at a time, beating for 30 seconds after each one on medium-high. Add vanilla and sour cream. Beat to combine, 10-15 seconds. Stop and scrape down bowl again

With the mixer on low, add about a third of the dry ingredients. Then add half of the liquid chocolate. Repeat, ending with the dry ingredients. Beat only until just combined.

Remove mixing bowl and scrape down sides with a rubber spatula, making sure to scrape all the way to the bottom of the bowl.

Divide the batter among the three pans, smoothing them with a spatula.


Place pans in a preheated oven, putting two on the bottom middle rack and one on the top.

Bake for about 20 minutes or until the center of the cake springs back a little and a toothpick comes out clean.


Cool in pans on a wire rack for 15 minutes. To remove from pans, run a knife around the edge of the pans and carefully invert onto lightly greased wire racks. Peel off parchment paper. Cool completely.

To Assemble:

Place one cooled cake layer on a cake plate. Frost the top and then drizzle with caramel sauce and spread on top of frosting.


Do the same with the next layer. Add the final layer and frost the whole cake. I choose to add some frosting decorations with my frosting decorating tool. Then I drizzled the top of the cake with caramel sauce and careful spread around with a spoon. Then I added chocolate sprinkles. Enjoy!




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