Showstopper Recipe

Prepare

Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper; grease parchment and dust pans lightly with flour, tapping out excess.

Dry ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine and break up any lumps.

Wet ingredients

In a medium bowl, whisk together the milk, buttermilk, vegetable oil, eggs and vanilla until smooth.

Combine

With mixer on low, gradually add the wet mixture to the dry ingredients until combined. Scrape bowl. Slowly stream in the hot brewed coffee while mixing on low; batter will be thin — that is correct. Mix just until uniform.

Bake

Divide batter evenly among prepared pans (use a scale or measure). Bake 25–30 minutes or until a toothpick inserted in center comes out with a few moist crumbs. Rotate pans halfway through baking for evenness.

Cool

Let cakes cool in pans 10 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and let cool completely before assembling (at least 1 hour).

In a heavy-bottomed saucepan over medium heat, add the 1 cup granulated sugar in an even layer. Without stirring, let sugar melt until amber in color, gently swirling the pan occasionally. As soon as sugar is fully melted and amber, add the 6 tbs butter (be careful, it will bubble). Stir until butter is melted and incorporated.

Remove pan from heat and slowly drizzle in the 1/2 cup heavy cream while stirring; mixture will foam. Stir until smooth. Taste and stir in 1 tsp sea salt. Let caramel cool to room temperature, then transfer to refrigerator to thicken slightly (15–30 minutes).

Place the 12 oz chocolate chips in a heatproof bowl. Heat the 1 cup heavy cream in a small saucepan until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then whisk gently until smooth. Add 2 tbs butter and whisk until glossy. Let ganache cool and thicken at room temperature (about 20–30 minutes) until pourable but not runny.

In the bowl of a stand mixer fitted with the paddle attachment, beat the 1.5 cups room-temperature butter on medium speed until pale and fluffy, about 3–5 minutes.

Sift together the 5 cups powdered sugar and 3/4 cup cocoa powder to avoid lumps. With mixer on low, gradually add the sugar-cocoa mixture to the butter in three additions, beating briefly after each addition to combine and avoid a sugar cloud.

Add 1/2 cup heavy cream, 2 tsp vanilla and 1/2 tsp salt. Increase speed to medium-high and whip until light and fluffy, 3–5 minutes. If frosting is too stiff, add up to 2 more tablespoons cream; if too thin, add a little more powdered sugar.

Level the cooled cake layers with a serrated knife or cake leveler so they stack evenly. Place the first layer on a cake board or serving plate and spread a thin crumb coat of chocolate buttercream to lock in crumbs (about 1/4–1/3 cup). Chill 10 minutes to set.

Pipe or spread about 1/3 of the chilled salted caramel over the first layer, leaving a 1/4-inch border so caramel doesn’t squeeze out. Sprinkle a few tablespoons of chopped toasted pecans over caramel for crunch.

Add the second cake layer and repeat: thin layer of buttercream (crumb coat), then 1/3 salted caramel and pecans. Top with final layer and apply a thin crumb coat to whole cake. Chill 15 minutes until set.

Apply a final thicker coat of whipped chocolate buttercream over the cake, smoothing sides and top with an offset spatula. Reserve a few tablespoons of frosting for piped accents if desired.

Warm ganache slightly if too stiff and pour a thin drip around the edge of the cake so it cascades down the sides, then spread remaining ganache onto center top to create a glossy pool.

Decorate with chocolate shards or curls, scattered toasted pecans around the top edge, and carefully apply small pieces of edible gold leaf to a few chocolate shards and top for dramatic effect. Chill 10 minutes to set ganache.

Bring cake to room temperature 30 minutes before serving for best texture. Slice with a hot knife (dip in hot water and wipe dry between cuts) for clean slices.