Ingredients overview
Chocolate cake layers
- 240 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 300 g granulated sugar
- 2 large eggs, room temperature
- 240 ml whole milk
- 120 ml vegetable oil
- 2 teaspoons vanilla extract
- 240 ml hot coffee or hot water
This structure aligns closely with many popular oil-based chocolate cakes that use similar ratios of flour, cocoa, sugar, dairy, and hot liquid to create a thin batter that bakes up very moist.
Caramel sauce
- 200 g granulated sugar
- 90 g unsalted butter, cubed
- 120 ml heavy cream, warm
- ½ teaspoon salt (optional, for salted caramel)
These proportions are in line with standard homemade caramel recipes used to fill and drip chocolate cakes: sugar is caramelized, then finished with cream and butter, with salt added for a “salted caramel” profile if desired.
Chocolate frosting
- 225 g unsalted butter, softened
- 400 g powdered sugar
- 60 g cocoa powder
- 120 ml heavy cream (adjust as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
This matches common chocolate buttercream formulas used to frost chocolate–caramel cakes, where butter is combined with sifted powdered sugar and cocoa, then loosened with cream.
Step-by-step: chocolate cake
Start by preheating the oven to 175°C (350°F) and preparing two 22 cm (about 9-inch) round cake pans by greasing and lining them with parchment, similar to how most multi-layer chocolate cakes are set up. Parchment on the bottom plus greasing the sides is widely recommended to ensure easy release.
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to combine and remove lumps, just as step-by-step chocolate cake recipes advise before adding wet ingredients. In a large mixing bowl, beat the sugar and eggs until smooth; many oil-based chocolate cakes mix sugar and eggs first to start dissolving the sugar and build a bit of structure.
Add the milk, vegetable oil, and vanilla extract, mixing well until the liquid base is fully combined. Gradually add the dry ingredients into the wet mixture, stirring until just combined so you don’t overwork the gluten, a point also stressed in one-bowl chocolate cake recipes.
Slowly pour in the hot coffee or hot water and mix until smooth; the batter will be thin, which is typical of many coffee-enhanced chocolate cake batters. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean, matching the bake times for most double-layer chocolate cakes of similar size. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Caramel and chocolate frosting
For the caramel sauce, heat the granulated sugar in a saucepan over medium heat, stirring constantly as it melts and turns amber. This dry caramel method is common in layered chocolate–caramel cakes and demands close attention so the sugar doesn’t burn. Carefully add the butter and stir until fully melted, then slowly pour in the warm cream while whisking continuously—the cream should be warm to reduce splattering, a safety note often highlighted in caramel tutorials. Let the sauce simmer for 1–2 minutes until smooth and slightly thick, then remove from heat and stir in salt if making salted caramel. Allow it to cool until it’s thick but still pourable.
For the chocolate frosting, beat the softened butter until creamy and pale. Gradually add the powdered sugar and cocoa powder (sifted together if possible) while mixing on low to avoid clouds of sugar, as recommended in many chocolate buttercream recipes. Pour in heavy cream, vanilla extract, and a pinch of salt, then beat until the frosting is light, fluffy, and spreadable, adjusting with more cream if needed for consistency.
Assembling and decorating
Place one fully cooled cake layer on a serving plate or cake board. Spread a generous layer of caramel sauce over the top—enough to taste, but not so much that it runs off the edges—echoing assembly instructions where a modest drizzle or filling of caramel is used between chocolate cake layers. Add a layer of chocolate frosting on top of the caramel, using an offset spatula to spread it evenly; some chocolate–caramel cake recipes also recommend creating a frosting “dam” to help corral softer fillings like caramel.
Place the second cake layer on top, pressing gently to set. Frost the top and sides of the cake evenly with the remaining chocolate frosting, similar to the full frosting coverage described in multi-layer chocolate caramel cakes. Once frosted, drizzle the remaining caramel sauce over the cake, letting it drip down the sides for a drip-cake effect, just as drip-style caramel chocolate cakes and salted caramel drip recipes instruct. This can be done with a spoon or a small squeeze bottle for more controlled drips.