Description
Salted Caramel Chocolate Cake
Ingredients:
For the chocolate cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee
For the salted caramel filling:
1 cup granulated sugar
6 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1 teaspoon sea salt
For the chocolate frosting:
1 cup unsalted butter, softened
2 1/2 cups powdered sugar
3/4 cup unsweetened cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract
Instructions:
Preheat oven to 350°F (175°C) and grease three 8-inch cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add buttermilk, oil, eggs, and vanilla extract, mixing until combined. Stir in hot coffee until smooth. Divide batter evenly between the pans and bake for 30-35 minutes. Let cool completely.
For the caramel, heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color. Add butter and stir until combined. Slowly pour in heavy cream, whisking until smooth. Remove from heat and stir in sea salt. Let cool.
For the frosting, beat butter until creamy. Add powdered sugar and cocoa powder, mixing until combined. Gradually add heavy cream and vanilla extract, beating until fluffy.
To assemble, place one cake layer on a plate, spread a layer of salted caramel, then repeat with the second layer. Cover with the final cake layer and frost the entire cake with chocolate frosting. Garnish with extra caramel drizzle and sea salt. Slice and enjoy!
