Spread the frosting over the sides (optional) and top of the cake. Finish with a drizzle of salted caramel and add a small sprinkle of salt flakes.
Slice, and serve. If not eating right away, keep it covered in the fridge but allow to return to room temperature before eating.
Notes
Measure and weigh the ingredients for best results. Kitchen scales should be used to weigh the flour, for accuracy. If you don’t have kitchen scales, make sure you measure and level the flour with a knife. Too much flour and cocoa will dry out the cake.
Make sure all of the ingredients are at room temperature.
The cake batter will appear a little runnier than you may expect. This is normal and everything will result in a super-moist cake once baked.
I use my homemade salted caramel sauce in this recipe. If you use a different recipe or a store-bought caramel sauce, choose a thick one. Runny sauce will
run off the cake layers.
The cake and the caramel should be completely cool before attempting to frost and assemble. A warm cake will melt the frosting, causing the layers to slide.
Make ahead – the cake, caramel and frosting can be made the day before and assembled the following day. Store the caramel sauce and frosting in the fridge in airtight containers and completely wrap the cake and store at room temperature. If making the cake more than a day ahead, it should be wrapped
and frozen (undecorated) until being thawed for use. The caramel and frosting will need to be brought back to room temperature before assembling, or they will be hard to spread.
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