Dark Chocolate Salted Caramel Cake

cakebycourtney.com

Mazie Smith

Double the recipe cake is too small

subheading: FOR THE CAKE:

1 ¾ cups plus 2 tablespoons (225 g) all-purpose flour

2 cups minus 2 tablespoons (375 g) granulated sugar

¾ cups (88.5 g) good quality dark cocoa powder

2 teaspoons (8 g) baking soda

¾ teaspoon (3 g) baking powder

1 teaspoon (5.6 g) kosher salt

1 cup (240 g) buttermilk at room temperature

½ cup (109 g) vegetable oil

3 large eggs at room temperature

1 teaspoon (4.2 g) pure vanilla extract

1 cup (236.6 g) hot water

subheading: FOR THE SALTED CARAMEL & FROSTING:

1 cup (200 g) granulated sugar

8 tablespoons (118.3 g) water

4 teaspoons (27 g) light corn syrup

¾ cup (173.25 g) heavy cream

2 teaspoon (8.4 g) pure vanilla extract

2 teaspoon (11.2 g) kosher salt

6 cups (750 g) powdered sugar sifted

2 cups (452 g) unsalted butter slightly chilled

note: his buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Directions at cakebycourtney.com

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