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Ingredients
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Cake
Caramel Filling
Buttercream Frosting
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry mixture, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake the Cake
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
Caramel Filling Preparation
- 7
- 8
Add Butter and Cream
Once the sugar is melted, carefully add the butter and stir until melted. Slowly add the heavy cream while stirring continuously until smooth.
- 9
Add Salt
Stir in the salt and remove from heat. Allow the caramel to cool before using.
Buttercream Frosting Preparation
- 10
Beat the Butter
In a large mixing bowl, beat the softened butter until creamy and pale.
- 11
Add Sugar and Cream
Gradually add the powdered sugar, mixing on low speed until combined. Add the heavy cream and vanilla extract, and beat on high until fluffy.
Assembly
- 12
Layer the Cakes
Place one cake layer on a serving plate. Spread a layer of caramel filling on top.
- 13
Top with Second Layer
Place the second cake layer on top of the caramel filling.
- 14
Frost the Cake
Use the buttercream frosting to cover the top and sides of the cake.
- 15
Garnish (optional)
Drizzle additional caramel sauce on top for decoration, if desired.