Salted Caramel Chocolate Cake

In the bowl of a stand mixer combine sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt.  In a separate bowl whisk together egg, egg yolk, sour cream, milk, oil and vanilla extract.

Pour egg mixture into dry ingredients and beat on low until combined. Pour in hot water and mixi until combined.

Pour the batter into the prepared pan. Bake in preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely.

Cream butter on medium-speed until completely smooth, about 3 minutes. Turn mixer off and add powdered sugar and cocoa. Turn mixer on lowest speed and mix about 2 minutes.

Increase mixer speed to medium and add in vanilla extract, heavy cream and salted caramel sauce. Beat 3 minutes.

Spread a thin layer of frosting on the top and sides of the cake. Pour caramel sauce over the top.

Cut the cake in half, turn 90 degrees, and then cut in half again creating 4 equal portions.

Place one quarter portion on top of another quarter portion. Repeat with the other two quarters. You should have two pieces with two layers each.

Now cut each in half creating four pieces with 2 layers each.

Sprinkle with the coarse sea salt. Serve and Enjoy!

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