Triple Layer Chocolate Cake with Salted Caramel Buttercream Frosting

Ingredients

2 cups granulated sugar

1 3/4 cups all purpose flour

3/4 cups unsweetened natural cocoa powder

1 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

2 large eggs, lightly beaten

1/2 cup canola oil

1 cup whole milk

1 cup boiling water

2 tsp light corn syrup

4 tbsp water

1/2 cup granulated sugar

1/2 cup heavy whipping cream

1 tsp vanilla

1 tsp salt

1 tsp lemon juice

2 sticks butter, softened

4 cups powdered sugar

Maldon salt

 

Method        

Preheat the oven to 350ºF.

Line 3 - 6" cake pans with parchment paper. Grease with butter, and then dust with flour.

In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Add the lightly beaten eggs and combine. Add the canola oil and the milk and combine. Stir in the boiling water. Your batter should now be fairly liquid.

Divide the batter into the three pans. Place into the oven and bake for 30 - 35 minutes. Remove from the oven and let cool for 10 minutes before removing from their pans. Let them finish cooling on a wire rack.

Place the corn syrup, water, and granulated sugar in a small saucepan and combine. Bring to a boil over medium heat. Do not stir the mixture while it's boiling. Continue to boil until it thickens and turns a light brown caramel color.

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