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Chocolate Caramel Cake
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4.72 from 7 votes

Bourbon Salted Caramel Chocolate Cake

Moist chocolate cake topped with salted bourbon caramel.
Prep Time30 minutes
Cook Time25 minutes
Course: Dessert
Servings: 4 slices
Calories: 1001kcal

Equipment

  • 6 inch cake pan
  • OR 4 ramekins

Ingredients

For the Cake

  • ½ C flour I prefer pastry flour
  • ¼ C unsweetened baking cocoa
  • ½ teaspoon espresso powder or very finely ground coffee
  • ½ teaspoon baking soda
  • C granulated white sugar
  • C vegetable oil or canola
  • C plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Bourbon Salted Caramel

  • 1 C granulated white sugar
  • 6 tablespoon salted butter room temperature
  • ½ C heavy cream slightly warmed*
  • 1 teaspoon kosher salt
  • 2 tablespoon Breckenridge Distillery Bourbon Rum Cask Finish

Optional Toppings

  • ½ C chopped pecans toasted
  • ½ C dark chocolate chips
  • Kosher salt to taste

Instructions

  • Preheat oven to 350°F. Line a 6 inch cake pan with parchment paper or grease really well. Set aside.
  • In a large bowl or stand mixer with whisk attachment add all dry ingredients and combine.
  • Making a well in the middle add yogurt, egg, oil and vanilla.
  • Stir until no lumps remain.
  • Pour cake batter into prepared pan.
  • Bake on center rack for 25 minutes or until a toothpick comes out clean.
  • While cake is baking make the caramel sauce.
  • In a heavy bottom pan or cast iron skillet cook sugar over medium heat (stirring constantly to avoid burning) until it melts into a thick brown liquid. About 10 minutes.**
  • Once melted stir in butter. Be careful it will boil quickly.***
  • Allow to cook for 1 minute without stirring.
  • Slowly pour warmed heavy cream in while whisking.*
  • Allow to boil for 1 minute and remove from heat.
  • Whisk in the salt and bourbon. Set aside
  • Allow cake to cool for 5 minutes and flip out onto a plate or serving dish.
  • Spread warm caramel over the top allowing to drip down the sides.
  • Top with kosher salt, chocolate chips and pecans. (optional)
  • Pour a glass of Breckenridge Distillery Rum Cask Finish to sip while enjoying.

Notes

*you don't want to add cold milk to warm sauce or it will curdle
**If ever in doubt while making the caramel remember "low and slow", better for it to take a few extra minutes than for it to burn.
**If at any point the butter and sugar begin to separate whisk vigorously even if it takes a few minutes it will come back together.

Nutrition

Calories: 1001kcal | Carbohydrates: 98g | Protein: 9g | Fat: 66g | Saturated Fat: 41g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 931mg | Potassium: 379mg | Fiber: 4g | Sugar: 76g | Vitamin A: 1052IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 2mg