A rich, moist chocolate cake topped with a decadent homemade salted caramel sauce.
Author:Claire Monroe
Ingredients
Scale
For the Crust:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup boiling water
1 cup granulated sugar (for caramel)
6 tbsp unsalted butter
1/2 cup heavy cream
1 tsp sea salt
Instructions
1. Prepare the Crust:
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl. Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Stir in boiling water (batter will be thin). Pour into pan.
Bake 30-35 minutes until a toothpick comes out clean. Cool completely.
For caramel: Heat sugar in a saucepan over medium heat, stirring until melted and amber. Add butter and whisk until melted. Slowly pour in cream (mixture will bubble). Cook 1 minute, then remove from heat. Stir in sea salt. Cool slightly before drizzling over cake.