Decadent Chocolate Cake with Salted Caramel Frosting

For the Chocolate Cake

• 2 cups all-purpose flour, spooned & leveled
• 3/4 cup cocoa powder, dutch-processed preferred
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk, room temperature*
• 3/4 cup freshly brewed hot coffee, or boiling water

For the Salted Caramel Sauce

• 1 cup granulated sugar
• 1/3 cup unsalted butter, cut into pieces
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, optional

For the Caramel Frosting

• 1 cup unsalted butter, softened to room temperature
• 4-5 cups powdered sugar, sifted
• 1/2 cup salted caramel sauce, cold
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt, optional
• 2-4 tablespoons cream, or milk
• Rolo candies, optional for decorating

Make the Cake

• Preheat the oven to 350°F. Spray a 10×15-inch jelly roll pan with nonstick spray and dust with flour. Set aside.
• In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt. In a separate large bowl, using a stand or electric mixer on medium speed, beat the oil and sugars until combined. Add the eggs and vanilla and beat until smooth. Reduce speed to low and add the buttermilk, then the flour mixture, mixing until combined. Scrape the bowl as needed, then carefully stir in the hot coffee. The batter will be thin.
• Pour the batter into the prepared pan and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean and the cake no longer wobbles when gently nudged. Remove from the oven and cool.

Make the Salted Caramel (Or use store-bought)

• Place the sugar in a medium saucepan over medium heat. Stir gently with a rubber spatula or wooden spoon. The sugar will clump, then melt and turn amber; continue until smooth and evenly melted.
• Add the butter and stir; the mixture will bubble. After about 2 minutes, carefully pour in the cream while stirring—the mixture will boil vigorously. When combined, remove from heat and whisk in the vanilla and salt. Cool completely before using.

Make the Caramel Frosting & Assemble

• In a large bowl, beat the butter on medium speed until fluffy. On low speed, add 2 1/2 cups (about half) of the powdered sugar and mix until combined, then beat on high for 10 seconds. Add 1/2 cup cold salted caramel, vanilla, and salt; beat on low until combined. Add 2 more cups powdered sugar on low, then beat on medium for 10 seconds. Add the cream 1 tablespoon at a time until you reach the desired consistency. Add more powdered sugar if needed.
• Frost the cooled cake with a flat knife. If crumbs appear, apply a thin crumb coat, refrigerate 30 minutes, then finish frosting.
• Serve by cutting into pieces, drizzling extra salted caramel over each, and decorating with Rolo candies if desired.

**Unfrosted cake can be wrapped tightly in cling film and frozen. Thaw in the refrigerator overnight, then frost and decorate.

***Cake can be stored in an airtight container in the refrigerator for 3–5 days. Leftover salted caramel keeps in the refrigerator up to 2 weeks.

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