Salted Caramel Chocolate Espresso is not just a dessert; it’s an experience that tantalizes your taste buds. This rich and indulgent cake features deep chocolate flavor, enhanced by espresso, layered with silky salted caramel, and topped with a creamy buttercream frosting. Finished with a sprinkle of flaky sea salt, this cake is sure to impress at any gathering or simply as a special treat for yourself. Let’s dive into the details of how to create this masterpiece!

Why You’ll Love This Salted Caramel Chocolate Espresso

There are countless reasons to adore this Salted Caramel Chocolate Espresso cake. First, its rich chocolate flavor is enhanced beautifully by the espresso, creating a decadent balance of sweetness and depth. The silky salted caramel adds a luxurious touch that makes it a perfect dessert for special occasions or a delightful afternoon snack. Not to mention, it’s easy to make, which means you can whip it up even on a busy day. You’ll find this cake is not only a satisfying treat but also a fantastic centerpiece for gatherings, combining the best elements of a salted caramel mocha and a traditional chocolate cake. Plus, it caters to those who enjoy a vegetarian diet, making it versatile for various guests. And for the coffee lovers, this cake serves as a perfect caramel espresso beverage inspiration!

Ingredients for Salted Caramel Chocolate Espresso

Gather these items:

1 ½ cups all-purpose flour (or cake flour)
1 ½ cups granulated sugar
1 cup brown sugar (packed)
¼ cup cocoa powder
1 pinch fine salt
1 tsp baking powder
½ tsp baking soda
½ cup salted butter (melted)
2 large eggs (room temperature)
½ cup Greek yogurt (or sour cream, room temperature)
½ cup buttermilk (room temperature)
2 tsp vanilla extract
1 cup freshly brewed hot espresso
1 ½ cups granulated sugar (for caramel)
⅓ cup water
2 tbsp salted butter (room temperature, for caramel)
1 ¼ cups heavy cream (for caramel)
1 tsp vanilla extract (for caramel)
Flaky sea salt (for topping)
1 cup salted butter (room temperature, for frosting)
2 tsp espresso powder (for frosting)
2 cups powdered sugar (for frosting)
1 tbsp espresso (cooled completely, for frosting)

How to Make Salted Caramel Chocolate Espresso Step-by-Step

Step 1: Make the caramel by combining 1 ½ cups granulated sugar and ⅓ cup water in a medium saucepan over medium heat. Swirl the pan until the sugar dissolves and turns a deep amber color. Remove from heat, whisk in 2 tbsp salted butter, and slowly add 1 ¼ cups heavy cream. Stir until smooth and add 1 tsp vanilla extract; cool slightly and finish with flaky sea salt.
Step 2: Preheat the oven and grease two 9-inch round cake pans.
Step 3: Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and fine salt.
Step 4: In a mixer, combine melted salted butter, granulated sugar, and brown sugar. Beat in the eggs one at a time and add vanilla extract. Mix in Greek yogurt and buttermilk, alternating with dry ingredients, then whisk in the hot espresso.
Step 5: Divide the batter between the prepared pans and bake until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes before transferring to a wire rack.
Step 6: For the frosting, beat 1 cup salted butter until fluffy, then gradually add 2 cups powdered sugar and 2 tsp espresso powder. Mix in 1 tbsp cooled espresso and 1 tsp vanilla extract; adjust consistency with milk if needed.
Step 7: Assemble the cake by layering with salted caramel between the cake layers and crumb-coating the outside with frosting. Chill briefly and finish with a smooth final coat, drizzling more caramel on top and sprinkling with flaky sea salt.

Salted Caramel Chocolate Espresso Cake Recipe - Salted Caramel Chocolate Espresso - main visual representation

Pro Tips for the Best Salted Caramel Chocolate Espresso

Keep these in mind:

Ensure your ingredients are at room temperature for better mixing.
Use high-quality cocoa powder for a richer chocolate flavor.
Don’t skip the flaky sea salt—it enhances the flavors of the cake.
For a unique twist, try adding a splash of espresso to your frosting.

Best Ways to Serve Salted Caramel Chocolate Espresso

This cake pairs beautifully with a cup of coffee or a salted caramel mocha. You can also serve it with a scoop of vanilla ice cream for extra indulgence or drizzle with more salted caramel for a stunning presentation. It also makes a fantastic dessert for celebrations, adding a touch of elegance to any gathering.

How to Store and Reheat Salted Caramel Chocolate Espresso

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice a piece and microwave for about 10-15 seconds until just warm. This method keeps the cake moist while allowing the flavors to shine through, making it an ideal choice for meal prep.

Frequently Asked Questions About Salted Caramel Chocolate Espresso

What’s the secret to perfect Salted Caramel Chocolate Espresso?

The secret lies in balancing the sweetness with a hint of salt, creating a harmonious blend of flavors. Using high-quality espresso enhances the overall taste, making this cake a delightful experience.

Can I make Salted Caramel Chocolate Espresso ahead of time?

Absolutely! This cake can be made ahead of time and stored in the refrigerator. Just add the caramel drizzle before serving for the best presentation.

How do I avoid common mistakes with Salted Caramel Chocolate Espresso?

To avoid common mistakes, ensure you don’t overmix the batter, as this can lead to a dense cake. Also, keep an eye on the caramel while cooking to prevent burning.

Variations of Salted Caramel Chocolate Espresso You Can Try

Feel free to experiment with different variations! You can create a salted chocolate espresso drink by blending the flavors into a creamy beverage, or try a homemade salted caramel mocha for a delicious coffee twist. For a lighter version, consider using almond flour for a gluten-free option.

Salted Caramel Chocolate Espresso Cake Recipe - Salted Caramel Chocolate Espresso - additional detail

For more delicious recipes, check out our desserts category or try making easy cinnamon rolls for a delightful breakfast treat. If you’re interested in learning about the health benefits of espresso, visit Healthline for more information.

Salted Caramel Chocolate Espresso Cake Recipe

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Author: Sarah
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A rich and indulgent cake with deep chocolate flavor, enhanced by espresso and layered with silky salted caramel and a creamy buttercream frosting, finished with flaky sea salt.

Ingredients

Scale

1 ½ cups all-purpose flour (or cake flour)
1 ½ cups granulated sugar
1 cup brown sugar (packed)
¼ cup cocoa powder
1 pinch fine salt
1 tsp baking powder
½ tsp baking soda
½ cup salted butter (melted)
2 large eggs (room temperature)
½ cup Greek yogurt (or sour cream, room temperature)
½ cup buttermilk (room temperature)
2 tsp vanilla extract
1 cup freshly brewed hot espresso
1 ½ cups granulated sugar (for caramel)
⅓ cup water
2 tbsp salted butter (room temperature, for caramel)
1 ¼ cups heavy cream (for caramel)
1 tsp vanilla extract (for caramel)
Flaky sea salt (for topping)
1 cup salted butter (room temperature, for frosting)
2 tsp espresso powder (for frosting)
2 cups powdered sugar (for frosting)
1 tbsp espresso (cooled completely, for frosting)

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Instructions

Make the caramel by combining 1 ½ cups granulated sugar and ⅓ cup water in a medium saucepan over medium heat. Swirl the pan until the sugar dissolves and turns a deep amber color. Remove from heat, whisk in 2 tbsp salted butter, and slowly add 1 ¼ cups heavy cream. Stir until smooth and add 1 tsp vanilla extract; cool slightly and finish with flaky sea salt.
Preheat the oven and grease two 9-inch round cake pans.
Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and fine salt.
In a mixer, combine melted salted butter, granulated sugar, and brown sugar. Beat in the eggs one at a time and add vanilla extract. Mix in Greek yogurt and buttermilk, alternating with dry ingredients, then whisk in the hot espresso.
Divide the batter between the prepared pans and bake until a toothpick comes out with a few moist crumbs. Cool in the pans for 10 minutes before transferring to a wire rack.
For the frosting, beat 1 cup salted butter until fluffy, then gradually add 2 cups powdered sugar and 2 tsp espresso powder. Mix in 1 tbsp cooled espresso and 1 tsp vanilla extract; adjust consistency with milk if needed.
Assemble the cake by layering with salted caramel between the cake layers and crumb-coating the outside with frosting. Chill briefly and finish with a smooth final coat, drizzling more caramel on top and sprinkling with flaky sea salt.