Salted Caramel Chocolate Cake

Step 1

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

Step 2

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.

Step 3

Cream butter and granulated sugar with an electric mixer until light and fluffy, ~3 minutes.

Step 4

Add eggs one at a time, beating well after each. Add vanilla and mix until combined.

Step 5

Alternate adding flour mixture and hot water, beginning and ending with flour. Mix until just combined.

Step 6

Divide batter evenly between pans. Bake 30-35 minutes until a toothpick comes out clean.

Step 7

Cool cakes in pans 15 minutes, then invert onto wire racks to cool completely, ~1 hour.

Step 8

Melt butter in a saucepan over medium heat. Add brown sugar and stir constantly, ~3 minutes.

Step 9

Remove from heat. Add cream slowly, stirring until smooth. Stir in sea salt. Cool to room temperature.

Step 10

Heat cream until it simmers. Pour over chopped chocolate. Let sit 1 minute, then whisk until glossy.

Step 11

Place first cake layer on a plate. Spread half the salted caramel on top, leaving a 0.5-inch border.

Step 12

Add second cake layer. Pour ganache over top, letting it drip down the sides. Drizzle remaining caramel over ganache.

Step 13

Let ganache set at room temperature 30 minutes before slicing. Serve with a pinch of fleur de sel if desired.