I’m just a sucker for anything with chocolate and caramel put together. Though, I have to say that I was a little weary about adding the salt to the caramel sauce topping. I know that everyone has been crazy about this band wagon that everyone is jumping on, but I have to admit…it’s delicious! I’m going to teach you how to make the caramel sauce in this recipe, but you can my Amazing Chocolate Cake recipe here, just click the link. I made these in a medium size cupcake disc, but you can make them in anything that you would like to!
Chocolate Cake With Salted Caramel Sauce
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
1 Cup of Sugar
6 Tablespoons of unsalted butter
1/2 Cup of heavy cream
1 Teaspoon of Kosher salt.
In a small sauce pan over a medium heat, place sugar in it. Stir occasionally while sugar is melting.
You don't want the sugar to burn, but you definitely want the slightly brown color to come to fruition.
Once you get the melted sugar to begin a very small boil, remove from heat and slowly add in the butter a little bit at a time. The caramel sauce will "hiss" at you and bubble a little bit.
Stir in butter thoroughly.
Replace on heat and bring to a small boil again (about 1 -2 minutes), and then add in your heavy cream a little bit at a time.
Again, the sauce will bubble and hiss at you.
Remove from heat and allow to cool.
While the sauce is still slightly warm and malleable, take a table spoon and scoop a portion on top of the cake.
Finish with a sprinkling of Kosher salt.
Did you make this recipe?
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