Caramel Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

Add milk, oil, eggs, and vanilla extract. Beat on medium speed until well combined.

Reduce speed to low and carefully add the boiling water. The batter will be thin.

Pour the batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the sugar, stirring constantly, until it turns a deep amber color.

Add the butter and stir until melted.

Slowly pour in the heavy cream, continuing to stir until fully combined and smooth.

Remove from heat and stir in the sea salt. Let cool slightly.

Make the Frosting:

In a large bowl, beat the butter until creamy.

Gradually add powdered sugar and cocoa powder, beating on low speed until combined.

Add salt, vanilla extract, and milk. Beat on high speed for 3-4 minutes, until light and fluffy.

Drizzle additional caramel sauce over the top for decoration.

Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes

Yield: Serves 12