When it comes to cakes, there are so many creative directions you can go with a plethora of incredible flavors to choose from. For me, there’s nothing better than a classic chocolate cake. Unadulterated chocolate is pure bliss for me. That chocolate would be just fine all on its own. Nothing more needed. But the allure of accompaniments is sometimes too much for me to resist. German Chocolate Cake is my all-time favorite variety in the chocolate category. Coconut, pecans, chocolate… oh yes, I’m all over it. Chocolate and strawberries are natural partners and you know where there are strawberries, I want to put a little balsamic vinegar so Chocolate Cake with Balsamic Strawberry Whipped Cream Filling quickly became a personal favorite as well as the most requested recipe from family and friends.
But the combination of chocolate and salted caramel, well it’s just irresistible to me. This Salted Caramel Chocolate Cake is a classic Hellmann’s® Chocolate Birthday Cake with a twist. For 100 years, Hellmann’s® Mayonnaise has brought together the best ingredients – such as oil, vinegar and now cage-free eggs – to help bring out the best meals and moments to America’s tables. As part of the brand’s 100th birthday celebration, Hellmann’s® is helping provide one million meals to Feeding America to help the fight against hunger nationwide.
Hellmann’s® is also teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients. Mario put his twist on 6 classic recipes, one of which was Hellmann’s® Chocolate Birthday Cake. Visit Hellmann’s® on Facebook to watch Mario share his modern twist on some of Hellmann’s® classic recipes and enter for a chance to win a seat at the Blue Ribbon table in New York City for Hellmann’s® 100th Birthday celebration.
Seeing all these classic recipes remade inspired me to get in on the fun and create my own variation of this classic cake. Chocolate mayonnaise cake is one of my all-time favorite cake recipes. So moist, flavorful and truly a classic. I amped up the chocolate flavor with the addition of coffee, which deepens the flavor then filled the layers with salted caramel. It’s finished with fluffy chocolate frosting then drizzled with a little more salted caramel for the perfect salty sweet dessert combination.
I would love to see your unique twist on one of these classic recipes too! Join the Hellmann’s® Blue Ribbon table, co-create a recipe with Mario Batali and enter for a chance to win a seat at the World’s Longest Picnic Table for Hellmann’s® 100th birthday celebration in September. Enter HERE! In the meantime, feast your eyes on this gorgeous, decadent Salted Caramel Chocolate Cake as you ponder which recipe you’ll co-create with Mario.
**Disclosure: I was provided compensation as well as seats at the Hellmann’s 100th Birthday Celebration. However, the thoughts and opinions expressed here are my own.
One Year Ago: Very Berry Honey Galette with Lavender Whipped Cream
A moist, chocolate cake filled with salted caramel and covered in a fluffy, chocolate frosting.
- 4 cups cake flour
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup bitter (natural) cocoa powder
- 2 cups granulated sugar
- 2 cups Hellmann's® Real Mayonnaise
- 3 eggs
- 1 3/4 cups strong coffee
- 1 tablespoon vanilla extract
- 2 cups granulated sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1 cup heavy cream
- 1/2 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cut into tablespoons
- 2 cups unsalted butter, softened
- 1 1/2 cups cocoa powder, sifted
- 8 cups confectioners' sugar, sifted
- 2 teaspoon vanilla
- 6-8 tablespoons whole milk
- Preheat oven to 350 degrees. Spray two (8-inch) cake pans with nonstick baking spray containing flour. Set aside.
- In a large bowl, whisk together the cake flour, baking soda, salt and cocoa
- Add sugar, Hellmann's® Real Mayonnaise, eggs, coffee and vanilla. Stir just until combined.
- Divide batter evenly into prepared pans and bake in preheated oven for 25 minutes or until a toothpick in the center comes out clean.
- Remove cakes from oven. Cool in pans 10 minutes then turn out onto wire racks to cool completely.
- In a large saucepan over low heat, add sugar water and corn syrup and stir until sugar has dissolved. Increase heat and boil without stirring until an amber color is reached, about 8 minutes. Brush down the sides with a wet pastry brush, as needed. Remove from heat. Add cream (mixture will bubble.) Whisk in the butter and salt. Cool completely.
- In a large bowl, beat butter and cocoa powder until fluffy. Add powdered sugar and beat again until incorporated. WIth mixer on low, beat in vanilla then add milk slowly. Continue beating until light and fluffy.
- Cut both cooled cake layers in half horizontally, forming 4 thin layers.
- Place first cake layer on a cake plate. Pipe a ring of frosting around diameter of cake. Spread 1/4 caramel sauce over cake layer inside the frosting ring. Top with second cake layer, repeat frosting ring and caramel sauce. Repeat with third layer then top with 4th and final layer. Apply a crumb coat of frosting to cake and refrigerate for 1 hour.
- Remove cake from refrigerator and frost top and sides of cake with remaining frosting. Drizzle a little remaining caramel sauce over the top, if desired.