Bon Appetit's Chocolate Cake W Caramel Milk Chocolate Frosting

Indulge in pure decadence with Bon Appetit's Chocolate Cake with Caramel Milk Chocolate Frosting—a show-stopping dessert that promises rich, moist layers of chocolate cake paired with a luscious caramel-infused frosting. This recipe stands out with its unique combination of deep amber caramel and velvety milk chocolate, delivering a perfectly balanced sweetness in every bite. The secret to the cake's irresistibly tender texture lies in its use of buttermilk and boiling water, while the frosting’s glossy finish and optional flaky sea salt garnish add a touch of elegance. Perfect for special occasions or as the ultimate comfort dessert, this chocolate cake is sure to impress and delight. Whether you're a seasoned baker or a chocolate lover looking to try something new, this recipe will quickly become a favorite in your repertoire.

Nutriscore Rating: 46/100

Prep Time:40 mins

Cook Time:35 mins

Total Time:75 mins

Servings: 10

Ingredients

• 2 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 2 cups Granulated sugar
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 1 teaspoon Kosher salt
• 2 large Eggs
• 1 cup Buttermilk
• 0.5 cup Vegetable oil
• 2 teaspoons Pure vanilla extract
• 1 cup Boiling water
• 1.5 cups Granulated sugar (for caramel)
• 0.75 cup Heavy cream
• 1 cup Unsalted butter
• 8 ounces Milk chocolate, finely chopped
• 0.25 teaspoon Flaky sea salt (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy release.

Step 2

In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and kosher salt.

Step 3

Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.

Step 4

Slowly stir in the boiling water (the batter will be thin; this step ensures a moist and tender cake).

Step 5

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 6

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Step 7

While the cakes cool, make the caramel milk chocolate frosting. In a medium saucepan, heat the 1.5 cups of granulated sugar over medium heat, stirring frequently, until it melts into a deep amber caramel.

Step 8

Carefully add the heavy cream to the caramel (it will bubble up). Stir until smooth, then remove from heat and let cool for 10 minutes.

Step 9

Add the unsalted butter to the warm caramel mixture, stirring until fully melted. Pour this over the finely chopped milk chocolate and let it sit for 1-2 minutes before stirring until smooth and glossy.

Step 10

Allow the frosting to cool to a spreadable consistency (about 30 minutes in the refrigerator, stirring occasionally).

Step 11

Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second cake layer gently on top and frost the top and sides of the cake.

Step 12

Optional: Garnish the cake with a sprinkle of flaky sea salt for a sweet and salty touch.

Step 13

Serve the cake at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(2410.7g)

Amount per serving	% Daily Value*
Calories	8049.9

Total Fat 375.1g	0%
Saturated Fat 171.3g	0%
Polyunsaturated Fat 67.7g
Cholesterol 879.0mg	0%
Sodium 4706.0mg	0%
Total Carbohydrate 1199.4g	0%
Dietary Fiber 78.5g	0%
Total Sugars 891.2g
Protein 99.2g	0%

Vitamin D 213.4IU	0%
Calcium 1039.7mg	0%
Iron 47.3mg	0%
Potassium 4317.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 4.6%

Carbs: 56.0%