Chocolate and Salted Caramel Cake

2 hrs 30 min + cooling24

A three-layer chocolate cake with salted caramel buttercream frosting and dark chocolate ganache topping.

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prepPreheat oven to 350°F / 175°C
prepLine 3 8-inch cake pans with parchment paper and spray sides with non-stick spray
260 g all-purpose flour	Whisk dry ingredients	Combine wet and dry, mix until smooth	Divide batter, bake 350°F / 175°C, 23–25 min	Cool 10 min, release from pans, freeze 30 min	Stack layers with buttercream & caramel	Chill 20–30 min	Frost cake, drizzle caramel, top with sea salt
400 g granulated sugar
75 g unsweetened cocoa powder, sifted
8 g baking powder
9 g baking soda
1 tsp fine salt
1 tsp instant coffee or espresso (optional)
240 ml warm water	Whisk wet ingredients
240 ml buttermilk, room temperature
110 ml vegetable or canola oil
2 large eggs, room temperature
1 tsp vanilla extract or vanilla bean paste
400 g granulated sugar (for caramel)	Melt sugar gradually, stir until amber	Stir in butter, cream & salt, cool
170 g unsalted butter, room temperature (for caramel)
120 ml heavy whipping cream, room temperature (for caramel)
1/2 tsp fine salt (for caramel)
454 g unsalted butter, room temperature (for buttercream)	Beat butter until fluffy	Mix in vanilla & salt	Mix in powdered sugar, cream & caramel	Adjust consistency with cream or sugar
1 tsp vanilla extract or vanilla bean paste (for buttercream)
1/2 tsp fine salt (for buttercream)
904 g powdered sugar
80 ml heavy whipping cream, room temperature (for buttercream)
175 g dark chocolate, melted and cooled	Mix melted chocolate into remaining buttercream
Flaky sea salt, for decorating

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