Chocolate Salted Caramel Layer Cake

By mitzzy

Ingredients

• CAKE:
• FROSTING:

Details

Servings 12

Preparation

Step 1

1 Cake: Preheat oven to 350°F (180°C). Grease and line two 9-inch (23-cm) round cake pans with Reynolds® Parchment Paper.

2 Beat sugar and butter until fluffy. Beat in eggs, one at a time; add vanilla. Stir flour with cocoa, baking soda and salt; beat into butter mixture, alternating with buttermilk, in two additions. Dissolve coffee in hot water; gradually beat into batter just until smooth. Divide batter equally between cake pans. Bake for 35 minutes or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes; turn out onto a rack to cool completely.

3 Frosting: Meanwhile, mound granulated sugar in the centre of a medium, heavy saucepan set over medium heat. Add water; cover and bring to a boil (do not stir). Uncover and cook, swirling pan often, until sugar turns a deep amber colour. Remove from heat. Immediately, wearing oven mitts, slowly whisk in whipping cream until smooth; stir in vanilla. Cool to room temperature.

4 Beat butter until fluffy; beat in all but 2 tbsp (30 mL) prepared caramel. On low speed, gradually add icing sugar; increase speed and beat until frosting is smooth and fluffy. Frost between layers and all over cake; swirl top decoratively. Gently press toffee bits evenly onto sides of cake. Drizzle top with remaining caramel. Sprinkle with salt to garnish. Makes 12 servings.