Take a slice of salted caramel goodness! A rich chocolate bundt cake cut in half and stuffed with a fluffy caramel frosting, then drizzled with caramel glaze and sea salt. Such a decadent cake fit for any occasion!
Baking is one of my favorite things to do. I especially love baking when it’s peaceful and quiet in my house during my toddler’s nap time.
Baking is a creative outlet for me and fills my soul. Especially when I don’t have to rush and can experiment and try new things.
Salted caramel and chocolate is one of my favorite flavor combinations for desserts. I’ve been dreaming of a cake like this for awhile now!
I started with my favorite, simple chocolate cake. I first adapted it for my Strawberry Chocolate Ganache Layer Cake which is one of the most popular recipes on my blog.
I baked the chocolate cake in a bundt pan, which took a bit of trial and error for me. I don’t use my bundt pan too often so my first attempt ended up getting stuck in the pan and breaking into a bunch of pieces.
This guide from King Arthur Flour about how to prevent bundt cakes from sticking was really helpful for me! My next attempt slid right out of the pan without a single crack.
Once I got the cake out of the pan and completely cooled, I cut in it half and spread a thick layer of caramel frosting in between the layers.
I left the cake naked and just drizzled a simple caramel glaze on top. With a sprinkle of sea salt, of course!
My chocolate cake recipe is not overly sweet, so it complements the sugary frosting and glaze perfectly.