Decadent Caramel Chocolate Layer Cake

Decadent Caramel Chocolate Layer Cake

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Caramel Filling:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature, cut into pieces
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sea salt (optional)

For the Chocolate Frosting:

• 1 cup unsalted butter, at room temperature
• 3 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream

Instructions:

1. Prepare the Chocolate Cake:

• Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
• Reduce the mixer speed to low and carefully add the boiling water to the batter. Beat on high speed for about 1 minute to add air to the batter.
• Divide the batter evenly among the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, remove from the pans and cool completely on a wire rack.

2. Prepare the Caramel Filling:

• In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a thick amber-colored liquid.
• Add the butter and stir until melted and combined.
• Slowly add the heavy cream while continuing to stir. Allow the mixture to boil for 1 minute.
• Remove from heat and stir in the sea salt (if using). Let the caramel cool slightly before using.

3. Prepare the Chocolate Frosting:

• In a large mixing bowl, beat the butter on medium speed until creamy.
• Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
• Add the salt, vanilla extract, and heavy cream. Increase the mixer speed to high and beat for about 3 minutes, until the frosting is light and fluffy.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a layer of caramel filling over the cake, followed by a layer of chocolate frosting.
• Place the second cake layer on top and repeat the process with the caramel filling and chocolate frosting.
• Add the third cake layer on top and spread a thin layer of chocolate frosting over the entire cake to create a crumb coat. Refrigerate for about 30 minutes.
• Remove the cake from the refrigerator and apply the final layer of chocolate frosting, smoothing it out with a spatula.

5. Serve:

• Allow the cake to set for about 30 minutes at room temperature before slicing and serving.
• Enjoy your decadent caramel chocolate layer cake with a glass of milk or a cup of coffee.

Tips:

• For a richer flavor, you can add a tablespoon of instant coffee granules to the boiling water before mixing it into the batter.
• Make sure to let the caramel cool slightly before spreading it on the cake layers to prevent it from running off the sides.
• This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Enjoy your decadent caramel chocolate layer cake!