Chocolate Cake with Salted Caramel: An Irresistible Dessert

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients in three batches, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Slowly add the hot water to the batter, mixing until smooth (the batter will be thin).
7. Pour the batter evenly into the prepared cake pans and smooth the tops.
8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2. Make the Salted Caramel Sauce:

1. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns amber (this can take about 5–7 minutes).
2. Once the sugar has melted, carefully add the butter and continue stirring until it’s fully incorporated.
3. Slowly pour in the heavy cream while stirring (it may bubble up), then bring the mixture to a simmer.
4. Let the caramel simmer for 3–4 minutes, stirring frequently, until it thickens slightly.
5. Remove from heat and stir in the vanilla extract and sea salt. Let the caramel cool slightly before using it.

3. Prepare the Chocolate Frosting:

1. In a large bowl, beat the softened butter until smooth and creamy (about 2 minutes).
2. Gradually add the powdered sugar and cocoa powder, beating until combined and smooth.
3. Add the milk and vanilla extract, then beat until the frosting is light and fluffy. Add more milk if needed to achieve a spreadable consistency.

4. Assemble the Cake:

1. Once the cakes are completely cooled, place one layer on a serving platter.
2. Drizzle a generous amount of salted caramel sauce over the first cake layer.
3. Spread a layer of chocolate frosting over the caramel.
4. Place the second cake layer on top and frost the top and sides of the entire cake with the chocolate frosting.
5. Drizzle more salted caramel sauce over the top of the cake, and sprinkle with flaked sea salt for a perfect finishing touch.

Serving Suggestions:

• Serve with a scoop of vanilla ice cream or whipped cream for an extra indulgent experience.
• The combination of warm caramel sauce and chilled cake makes for an amazing contrast in textures.

Tips for Success:

• Caramel Tips: When making the caramel, be sure to stir constantly to prevent burning. Watch closely as the sugar melts, as it can go from perfect to burnt very quickly.
• Frosting Tip: If your frosting is too thick, add a little more milk (1 tablespoon at a time) until you reach the desired consistency.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

This Chocolate Cake with Salted Caramel is the perfect balance of sweet and salty, with layers of rich chocolate, smooth caramel, and a hint of salt. Whether you’re celebrating a special occasion or simply indulging in a treat, this cake is sure to delight! 🍫🍯