We are pairing our all-time favorite chocolate cake with salted caramel icing. To make the cake, it starts with our favorite vanilla bean sea salt caramel, which we could eat by the spoonful. We then make three layers of chocolate buttermilk cake. These cake layers have a rich chocolate flavor and a tender structure from the buttermilk. Finally, we make a salted caramel icing by folding cooled sea salt caramel into a buttercream.

Salted Caramel Chocolate Cake

Prep Time 2

Cook Time 30

Cooling 1

Total Time 3 30

Servings 12

Ingredients

Sea Salt Caramel:

⅔ cup heavy cream
¼ vanilla bean
1¼ cup granulated sugar
¼ cup water
¼ teaspoon salt
2 tablespoon light corn syrup
4 tablespoons unsalted butter cut into pieces

Sea Salt Caramel Buttercream:

10 ounces salted butter room temperature
8 ounces granulated sugar
4 ounces egg whites
½ teaspoon salt
¼ cup cooled caramel

Black Magic Cake (see note on origin below)

2 2/3 cups flour 320 g
3 cups sugar 600 g
1 1/8 cup cocoa 135 g
1 tablespoon baking soda 17 g
1.5 teaspoon baking powder 6 g
1.5 teaspoon salt 5 g
3 eggs
1 tablespoon vanilla extract 15 ml
1.5 cup buttermilk 350 ml
.75 cup oil canola or vegetable 175 ml
1.5 cup hot coffee 350 ml

Instructions

Caramel:

In a medium pot, combine the sugar, water, salt, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the contents) Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, 5 to 8 minutes. Remove from the heat. (Complete step 2 while the mixture is becoming an amber color)
While the sugar is heating, pour the heavy cream into a small pot. Add the vanilla bean (split and seeded with the tip of a sharp knife) to the cream. Place the pan over medium-high heat until it is just under a boil. Reduce the heat to low to keep the milk warm.
Slowly pour the warmed cream into the amber sugar syrup. At first, the mixture will boil furiously but then will simmer down. Whisk until smooth. Cool for 10 minutes.
One tablespoon at a time, add the butter to the caramel. Whisk constantly after each addition. If not using, cool and refrigerate. The caramel will keep in an airtight container in the refrigerator for 1 month.

Cake:

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
Add the vanilla, eggs, buttermilk, and oil and stir until combined
Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
Set aside to cool

Buttercream:

Cut the softened butter in tablespoon pieces.
Add 2 inches of water into a saucepan that fits the bowl of a stand mixer on top without touching the water. After the water is simmering, add the sugar, egg whites, and salt. Whisk to combine and continue to simmer, ensuring the water does not touch the bowl. Keep heating the mixture until the sugar is dissolved (it will be about 120 degrees)
Place the bowl in the stand mixer and whisk on high speed until mixture is thick and glossy. It should hold very stiff peaks.
Reduce the speed of the mixer to medium and add the butter one tablespoon at a time until incorporated.
Reduce the speed to low and add the cooled caramel. Turn up the speed to medium until well incorporated. Set aside
Assembly:
When all components are ready, spread the frosting evenly between the layers and serve