Decadent Extra Dark Chocolate Cake with Salted Caramel Sauce

Follow our step-by-step guide on how to make Decadent Extra Dark Chocolate Cake with Salted Caramel Sauce.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.

2. Step 2

   In a medium bowl, combine the cocoa powder and semisweet chocolate chips. Pour the boiling coffee over the mixture and whisk until smooth. Set aside to cool.

3. Step 3

   In a large bowl, sift together the flour, baking soda, cinnamon, baking powder, and salt.

4. Step 4

   In a separate bowl, cream together the sugar, softened butter, and vegetable oil using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Step 5

   Gradually add the flour mixture to the creamed mixture in three parts, alternating with the cooled cocoa mixture. Mix briefly after each addition until just combined.

6. Step 6

   Divide the batter evenly among the prepared cake pans and smooth the tops.

7. Step 7

   Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 5 minutes before running a knife around the edges to loosen. Invert the cakes onto a wire rack to cool completely, about 30 minutes.

8. Step 8

   For the salted caramel sauce, combine sugar and salt in a small, heavy-bottomed saucepan. Heat over medium-low, stirring constantly until the mixture liquefies and begins to smoke. Carefully add the half-and-half, stirring continuously until fully incorporated. Remove from heat and let cool.

9. Step 9

   To assemble, place one layer of cake on a serving plate and pour half of the caramel sauce over the top. Add the second layer of cake, drizzle with the remaining caramel sauce, and top with the final layer. Dust lightly with powdered sugar before serving.