Ingredients:


For the Cake:

  1. 1 and 3/4 cups all-purpose flour
  2. 3/4 cup unsweetened cocoa powder
  3. 2 cups granulated sugar
  4. 1/2 teaspoon salt
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1 cup buttermilk, at room temperature
  8. 1/2 cup vegetable oil
  9. 2 large eggs, at room temperature
  10. 2 teaspoons vanilla extract
  11. 1 cup hot water

For the Salted Caramel Sauce:

  1. 1 cup granulated sugar
  2. 6 tablespoons unsalted butter, cut into small pieces
  3. 1/2 cup heavy cream
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon salt

For the Chocolate Ganache:

  1. 1 cup heavy cream
  2. 8 ounces semisweet or bittersweet chocolate, finely chopped
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon salt

Instructions:

Preheat your oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.


In a large mixing bowl, sift together the flour, cocoa powder, sugar, salt, baking soda, and baking powder until well combined.


In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.


Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water, mixing until the batter is smooth.


Divide the batter evenly among the prepared cake pans. Tap the pans on the counter to remove any air bubbles.


Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.


Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely.


While the cakes are cooling, prepare the salted caramel sauce. In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a heatproof spatula, until it melts and turns amber in color.


Remove the saucepan from the heat and carefully whisk in the butter until melted. Stir in the heavy cream, vanilla extract, and salt until well combined.


Let the salted caramel sauce cool to room temperature, then transfer it to a jar or airtight container for storage.


To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour over the finely chopped chocolate in a heatproof bowl.


Let the mixture sit for 1-2 minutes, then whisk until smooth. Stir in the vanilla extract and salt until well combined.


Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of salted caramel sauce over the top of the cake. Repeat with the second layer.


Place the third layer on top and pour the chocolate ganache over the cake, allowing it to drip down the sides for a drippy effect.


Decorate the top of the cake with additional salted caramel sauce and sea salt, if desired.


Chill the cake in the refrigerator for at least 1 hour to allow the ganache to set.


Slice and serve the delicious Chocolate Salted Caramel Cake, and enjoy!

Note: You can adjust the amount of salt in the caramel sauce to suit your taste preferences. Start with 1/4 teaspoon and add more if desired.