Caramel-Filled Chocolate Cake with Caramel Cream Frosting 🍫✨🍯

👩‍🍳 Instructions

1️⃣ Make the Chocolate Cake

1. Preheat oven to 170°C (340°F). Grease and line two 20 cm (8-inch) round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together oil, eggs, and vanilla. Mix in the buttermilk.
4. Gradually add dry ingredients to wet, then slowly stream in the hot coffee while mixing until smooth.
5. Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

2️⃣ Make the Caramel Filling

1. In a heavy-bottomed saucepan, combine sugar and water over medium heat without stirring.
2. Cook until the mixture turns a deep amber color.
3. Remove from heat and carefully whisk in the butter and cream (mixture will bubble vigorously).
4. Add salt and vanilla, whisking until smooth.
5. Let cool completely before using. Reserve ½ cup for the frosting.

3️⃣ Make the Caramel Frosting

1. Beat the softened butter until creamy and pale.
2. Add half the powdered sugar and beat until smooth.
3. Mix in the reserved caramel, vanilla, and a pinch of salt.
4. Add remaining sugar and beat, adjusting texture with milk or cream as needed until light and spreadable.
   

   4️⃣ Assemble the Cake