ADVERTISEMENT
👩🍳 Instructions
Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Pour wet ingredients into dry, mix until just combined. Gradually stir in hot coffee until the batter is smooth and thin. Divide evenly between pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
Make the Salted Caramel: In a heavy-bottomed saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar dissolves and the syrup turns a deep amber color. Immediately remove from heat. Carefully (it will bubble up!) whisk in the butter until melted, then slowly pour in the warm heavy cream, whisking constantly until smooth. Stir in the sea salt. Let cool completely until thickened to a spreadable consistency.
Prepare the Ganache Glaze: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream until simmering, then pour over the chocolate. Let sit for 5 minutes, then whisk gently until smooth and glossy. Stir in the softened butter until fully incorporated. Let cool slightly until it’s thick enough to pour and coat the back of a spoon.
Assemble the Cake: Once the cake layers are completely cool, level them if necessary. Place one cake layer on your serving plate or cake stand. Spread about half of the cooled salted caramel evenly over the top. Place the second cake layer on top.
Glaze and Decorate: Pour the slightly warm ganache glaze over the entire cake, allowing it to drip elegantly down the sides. Work quickly as it sets. If desired, reserve a small amount of salted caramel and drizzle it decoratively over the top of the set ganache. You can also add a sprinkle of flaky sea salt or chocolate shavings for an extra touch.
Chill: Refrigerate for at least 30 minutes to allow the ganache to set completely before slicing and serving.
ADVERTISEMENT
