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Sea Salt Caramel Torte


2 hours 30 minutes
Skill Level
1 cake

Go beyond a traditional chocolate ganache by substituting HERSHEY’S Sea Salt Caramel Flavored Baking Chips in this chocolate caramel torte recipe. Add a special touch by sifting HERSHEY’S Cocoa powder over top. You won’t be disappointed.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
35 minutes
Cool Time
1 hour 10 minutes


  • 3/4 cup
    butter or margarine (1-1/2 sticks) , softened
  • 1 cup
    packed light brown sugar
  • 1 cup
    granulated sugar
  • 1 tsp
    vanilla extract
  • 3
  • 2
    egg yolks
  • 1-2/3 cups
    all-purpose flour
  • 3/4 cup
    HERSHEY'S Cocoa
  • 1 tsp
    baking soda
  • 3/4 tsp
  • 1-1/3 cups
  • HERSHEY'S Cocoa for dusting (Additional)
  • Sea Salt Caramel Ganache
  • 1-2/3 cups
    HERSHEY'S Sea Salt Caramel Flavored Baking Chips, divided
  • 1/2 cups
    heavy whipping cream

Step-By-Step Directions

Equipment Needed 
oven oven
round baking pans (2) round baking pans
mixing bowl mixing bowl
mixer mixer
wire racks wire racks
serving plate serving plate
microwave-safe bowl microwave-safe bowl
microwave microwave

Heat oven to 350°F. Grease and flour three 8-inch baking round baking pans.


Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.


Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.


Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate; carefully spread heaping 1/3 cup ganache over top of layer. Place second layer on top; repeating layering procedure with remaining ganache and cake layer.*


Garnish with cocoa sifted over top of torte and sprinkle with chopped caramel chips reserved from ganache.


To frost cake as photographed, double recipe for Sea Salt Caramel Ganache; sprinkle with reserved caramel chips and sea salt flakes, if desired.

Sea Salt Caramel Ganache:

Coarsely chop 1 tablespoon caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally, or until desired spreading consistency.

Additional questions?