Vanilla Bean Sea Salt Caramel Chocolate Cake
A rich chocolate cake paired with a delicious vanilla bean sea salt caramel buttercream.
Ingredients
- flour
- baking soda
- salt
- cocoa powder
- granulated sugar
- buttermilk
- vegetable oil
- eggs
- vanilla extract
- hot coffee
- egg whites
- granulated sugar
- unsalted butter
- granulated sugar
- water
- sea salt
- corn syrup
- heavy cream
- vanilla bean paste
- unsalted butter
- flaky sea salt
Method
- 1
In a large bowl, whisk together the flour, baking soda, salt, cocoa powder, and sugar.
- 2
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
- 3
Mix with a whisk until partially combined.
- 4
Pour in the hot coffee and continue whisking until the batter is smooth.
- 5
Divide the batter evenly among three prepared round cake pans (lined with parchment paper).
- 6
Bake until a toothpick inserted into the center comes out clean. Let the cake layers cool completely.
- 7
In the bowl of a stand mixer, combine the egg whites and 1 cup of sugar. Heat over a double boiler, whisking constantly, until the sugar has dissolved.
- 8
Transfer the bowl to the stand mixer fitted with a whisk attachment. Whip on high speed until a stiff, glossy meringue forms and the outside of the bowl is cool to the touch.
- 9
Switch to the paddle attachment. With the mixer on low speed, gradually add the softened butter in small pieces until fully incorporated.
- 10
In a saucepan, combine 1 cup of sugar, water, sea salt, and corn syrup.
- 11
Cook over medium-high heat, without stirring, until the mixture turns an amber color.
- 12
Carefully and slowly pour in the heavy cream. The mixture will bubble up vigorously.
- 13
Remove from heat and stir in the vanilla bean paste, remaining butter, and flaky sea salt.
- 14
Let the caramel cool completely.
- 15
Once the caramel has cooled, pour a portion of it into the buttercream base. Mix on low speed until combined.
- 16
Place one cooled cake layer on a serving plate. Spread a generous layer of the caramel buttercream over the top.
- 17
Place the second cake layer on top and repeat with another layer of buttercream.
- 18
Add the third and final cake layer.
- 19
Frost the top and sides of the entire cake with the remaining buttercream, creating a semi-naked or rustic finish.
- 20
Pour some of the remaining cooled caramel sauce onto the center of the frosted cake.
- 21
Use an offset spatula to gently swirl the caramel into the top layer of buttercream.
- 22
Slice and serve.
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