Today's Lifestyles with Diane Latella

Chocolate Cake with Smoked Sea Salt Caramel Frosting

Preheat oven to 350F Bake time 35-40 minutesButter and flour two eight inch cake pans, line bottom with parchment paperIngredients1 cups all purpose flour2 cups sugar cup coco powder2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt1 cup buttermilk cup vegetable oil2 extra large eggs at room temperature1 teaspoon vanilla extract1 cup hot brewed coffee (I used hazelnut flavor)Sift the flour, sugar, cocoa, baking soda, baking powder and salt into bowl of electric mixer and mix on low speed until combined. In another bowl, combine the shaken buttermilk, oil, eggs, and vanilla. With the mixer on low speed with paddle attachment add the wet ingredients slowly to the dry then add hot coffee and mix just until combined scrape the bottom of bowl with rubber spatula.Pour batter into pans and bake for 35-40 minutes, until cake tester comes out clean. Cool for 30 min in the pan then turn out on cooling rack until completely cooled.

FrostingMake Caramel Sauce -1 cups sugar cup light corn syrup1 cup heavy cream5 tablespoons unsalted butter1 tsp smoked sea salt plus extra for top of cake tsp vanilla extract

In a deep saucepan combine 14 cup water, the sugar and corn syrup and bring to a boil over medium high heat. Boil until the mixture is warm and golden brown. Keep an eye on it as it will brown quickly. Swirl the pan never stir!

In another small pot bring the cream, butter and 1 tsp smoked sea salt to a simmer over medium heat. Remove from heat.

Add the cream mixture to the sugar mixture slowly it will bubble up, then add teaspoon of vanilla extract stirring with a wooden spoon. Cook on medium heat till caramel thickens slightly about 5 minutes. Remove from heat and let cool to room temperature. If mixture gets too thick, add additional heavy cream to thin.Frosting2 sticks unsalted butter1 cups sifted confectioners sugar1 tsp vanilla extract1 tsp smoked sea saltWith whisk attachment, whip the butter until fluffy about 3-5 minutes add confectioners sugar slowly til blended then add vanilla, sea salt. Slowly add caramel and whip till frosting until thick and fluffy. Frost layers and serveThis recipe has been adapted from Barefoot Contessa Chocolate Cake Recipe