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One-Bowl Milk Chocolate Cake with Chocolate Caramel Frosting
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One-Bowl Milk Chocolate Cake with Chocolate Caramel Frosting

Course Dessert

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, plus more for pan
  • ½ cup plus 2 tbsp unsweetened cocoa powder divided
  • 6 ounces high-quality milk chocolate, chopped
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 ¾ cups sugar
  • 1 ¼ cups buttermilk
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt

For the Frosting:

  • 9 ounces high-quality milk chocolate, divided
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt
  • ¾ cup heavy cream
  • ½ cup store-bought dulce de leche or caramel sauce

Instructions

Bake the Cake:

  • Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 tbsp cocoa powder, tapping out excess.
  • Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining ½ cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
  • Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
  • Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
  • Bake cake until a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool completely.

Make the Frosting:

  • Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
  • Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
  • Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut and enjoy. Recipe inspired by Epicurious.