Baking & Cooking

Sea-Salted Caramel Chocolate cake + Giveaway!

I’m actually a little frightful to make caramel from scratch cos of the probable splattering.

So when I tried out this recipe, I was pleasantly surprised to find that it’s super easy. And most of all, I didn’t have a hard time cleaning the pan!

This is a beautiful dark chocolate cake decorated with sea salt flakes (I bought the Maldon brand from Jason’s Market Place at $8.80 but you can get a smaller pack at Liang Court’s Meidi-ya).


saltedcaramelcake3The weather has been horrible these days with the relentless rain so my pics came out a bit meh~ But I assure you, the cake’s taste is nothing like that! I brought some to the office for my colleagues and all of them commented how wonderfully rich the taste is (albeit sinful) and good enough to sell! Haha! Definitely a cake for a special occassion or when you are looking to wow!


Adapted from April Carter’s, “Decorated“, I’ve reduced the sugar and halved the recipe to make two 6 inch cakes (further sliced into half for a 4 layered cake).

Sea-Salted Caramel Chocolate Cake

 For The Cake
  • 55g cocoa powder
  • 3/4 tsp vanilla extract
  • 130g unsalted butter
  • 100g castor sugar
  • 100g light brown sugar
  • 3 medium eggs, lightly beaten
  • 210g all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 135ml low-fat milk
For The Salted Caramel Sauce
  • 187g castor sugar
  • 225ml heavy cream
  • 37.5g unsalted butter
  • 1.5 tsp flaky sea salt
Salted Caramel Ganache
  • 200g dark choco, finely chopped
  • 200ml salted caramel sauce (from above)
Salted Caramel Buttercream
  • 125g unsalted butter
  • 170g icing sugar
  • 75ml salted caramel sauce (from above)
  • 1. Preheat oven to 170℃. Line two 6-inch cake pans.
  • 2. Place cocoa powder, vanilla extract and 90ml boiling water in a bowl and whisk to combine. Set aside to cool.
  • 3. Beat butter and sugar together with electric mixer for 3 mins, or til pale and creamy. Add beaten eggs to butter mixture one at a time, beating well after each addition. Add cooled cocoa mixture and beat til well incorporated.
  • 4. Sift flour, baking powder and salt into another clean bowl. Add 1/3 of flour mixture to butter mixture and beat til just combined. Add 1/2 of milk, continue beating and scraping down sides as you go along. Add another 1/3 of the flour, remaining milk, then remaining flour and beat til just combined.
  • 5. Divide batter between prepared pans and bake 50-60 mins.
Making The Salted Caramel Sauce
  • 1. Heat sugar in a large saucepan over medium heat. Once sugar starts to melt, swirl sugar into liquid areas of the pan. (DO NOT STIR!)
  • 2. In a separate pan, warm cream and butter til butter melts. After about 10 mins, or once the sugar completely melted and becomes dark amber in colour, remove saucepan from heat.
  • 3. Immediately whisk in warm cream and butter mixture (be careful of splash). If the sugar solidifies, return pan to medium heat til mixture becomes liquid again.
  • 4. Stir in salt. Pour mixture through sieve.
  • Place chopped chocolate in a bowl and pour 200ml of warm caramel sauce over it. Gently whisk til smooth and melted. Then chill for 20 mins.
  • Beat butter 3-4 mins, add icing sugar and cooled salted caramel sauce and beat for 2-3 mins.
  • Finally, level cakes and split into 4 layers. Spread 1st layer with salted caramel buttercream filling and drizzle over 1 tbsp salted caramel sauce. Place 2nd layer, repeat. Cover cake with remaining buttercream and chill 30 mins. Cover with chocolate ganache to finish.
  • It’s important to let the cakes cool completely before spreading the buttercream! Do cool the buttercream in the fridge for a few minutes before you use it as well to ensure it doesn’t melt.


Interested in making this but don’t wanna buy a whole box of sea salt?


I’m giving out three 20g mini packs of my Maldon sea salt flakes, do leave a comment here and share this post on your Facebook to win!
a Rafflecopter giveaway

2 thoughts on “Sea-Salted Caramel Chocolate cake + Giveaway!

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