For the Salted Caramel Buttercream:
1 cup unsalted butter, room temperature
3 cups powdered sugar
1/2 cup salted caramel sauce
2 tbsp heavy cream
1 tsp vanilla extract
For the Dark Chocolate Ganache:
1 cup heavy cream
1 cup dark chocolate chips
1 tsp vanilla extract
For the Salted Caramel Drizzle:
1/2 cup salted caramel sauce
2 tbsp heavy cream
Instructions:
Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate mixing bowl, whisk together the buttermilk, coffee, oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
To make the salted caramel buttercream, beat the butter in a large mixing bowl until creamy. Gradually add in the powdered sugar and mix until combined.
Add in the salted caramel sauce, heavy cream, and vanilla extract, and beat until light and fluffy.
To make the dark chocolate ganache, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add in the chocolate chips and vanilla extract. Stir until smooth.
To assemble the cake, place one cake layer on a serving plate and spread with a generous amount of the salted caramel buttercream. Repeat with the remaining cake layers.
Pour the dark chocolate ganache over the top of the cake, spreading it evenly to the edges.
In a small saucepan, heat the salted caramel sauce and heavy cream until just combined. Drizzle over the top of the cake.
Serve the cake at room temperature or chilled. Enjoy!
