Yield: 1 - 8" layer cake

Triple Chocolate Espresso Cake with Chocolate Salted Caramel Frosting

Triple Chocolate Espresso Cake with Chocolate Salted Caramel Frosting

Ingredients

  • 1 (15.25 oz.) box Dark Chocolate Fudge Cake mix such as Duncan Hines
  • 1 (3.56 oz.) box instant chocolate pudding mix
  • 2 tsp. instant espresso powder
  • 1/8 tsp. cinnamon
  • 1/16 tsp. regular table salt
  • 1 cup whole milk, ok to sub 2%
  • 3 extra large eggs
  • 1 Tbl. Ghirardelli Premium Chocolate Sauce
  • 1 tsp. vanilla
  • 6 Tbl. melted cooled butter (can still be a little warm)
  • *Frosting Used: 2 cans Duncan Hines Creamy Salted Caramel Frosting and Ghirardelli Chocolate sauce squeezed on top in a back and forth motion then a knife run through

Instructions

  • Prepare baking pans by lightly greasing with Butter Flavor Crisco and then lightly flour. Set aside.
  • Into large mixing bowl, add first 5 (dry) ingredients. Blend until just mixed.
  • Mix in rest of ingredients on low, except melted butter, for 15 seconds, just to get started.
  • Mix in butter, mixing for another 15 seconds.
  • Beat at medium speed for 1 minute 30 seconds. Stop, scrape sides and bottom of bowl well with a spatula. Scrape paddle, then continue beating for another 30 seconds on medium.
  • Clean batter off paddle into bowl, scrape bowl one last time with spatula, folding, to make sure all ingredients got incorporated.
  • Spoon and level into prepared pans using an offset knife.
  • For dark coated 8" layer pans, bake for approx. 33 - 39 minutes, or until center springs back and toothpick comes out clean when inserted in center. *My ovens run slow, so mine take the full time that I've given. If yours runs hot, you may want to start checking after about 27-28 minutes. All ovens are different, and only you know your own oven better than anyone else. (*Follow directions on back of box for other baking times using other pans, and for cupcakes).
  • When cakes are done, remove to wire rack to cool for 15 minutes. Loosen sides, and invert back onto racks to cool completely.
  • When completely cool, place one cake onto plate, frost top, place second cake on top. Frost top and sides of cake. Decorate with extra frosting as you like.

    • Notes

    *Do not add the water and oil that it says to on the box. Use whole or 2% milk, and real melted butter instead.