A Sweet and delicious recipe for chocolate cake with creamy caramel frosting.
Preheat oven to 350 degrees F.
Grease and flour two 9 inch round pans.
In a small pan melt the butter with the unsweetened chocolate. Set aside to cool slightly.
Cream together the sugar and the eggs until light in color.
Add the chocolate mixture to the eggs and temper mixture by beating well, Add 1 cup warm water and blend well.
Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
Stir milk into the chocolate batter. Pour into prepared pans.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
In a medium sauce pan, stir together granulated sugar and water, bring to a boil over medium-high heat.
Continue cooking, until mixture turns dark in color, about 5-7 minutes.
Remove from heat and slowly add in cream and vanilla, stirring until smooth. Set aside until cool to the touch, about 20 minutes.
Combine butter and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light in color and fluffy, about 3 minutes.
Reduce speed to low, add powdered sugar, and mix until completely incorporated.
Add caramel, Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Refrigerate, 30 minutes, before using.
To assemble cake, place bottom cake layer on a serving plate, smooth a thin layer of frosting on then top with second cake layer. Frost cake, then press chocolate shavings into sides of cake and a drizzle of caramel sauce.