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Miso Caramel Dark Chocolate Cake Recipe

Miso Caramel and Dark Chocolate Cake

Sara Coleman
An indulgent, sophisticated layer cake featuring moist dark chocolate sponge paired with a rich, umami-forward white miso salted caramel. This dessert perfectly balances deep cocoa bitterness with a savory-sweet finish.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 540 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 0.75 cups unsweetened cocoa powder high-quality Dutch-processed
  • 1.5 cups granulated sugar
  • 1.5 tsp baking powder
  • 1 cup whole milk room temperature
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup boiling water infused with 1 tsp espresso powder for depth
  • 1 cup heavy cream for the caramel
  • 1 cup granulated sugar for the caramel
  • 2 tbsp white miso paste sweet shiro miso
  • 4 oz dark chocolate 70% cocoa, chopped for ganache topping

Notes

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For the best flavor, serve at room temperature to allow the caramel to soften. You can make the miso caramel up to a week in advance and store it in the fridge.