A dark chocolate layer cake recipe alternating with salted caramel frosting.
Grease and line 2 six inch cake tins.
Preheat the oven to 180 C/350 F.
In a small bowl whisk together the flour,cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl beat together the oil, coffee, buttermilk, eggs and sugar. Pour in the flour mixture and beat until combined.
Pour into prepared tins.
Bake for 30 minutes and cool for 20 minutes before removing and placing on a cooling rack.
In the meanwhile, prepare the frosting.
In a double boiler, heat the egg whites and sugar until the sugar is completely dissolved and mixture is warm.
In a small bowl mix together 1 1/2 cups of caramel with sea salt flakes.
Remove the bowl from water and using an electric mix beat the egg whites for about 7 minutes until they glossy and thick. Once the bottom of the bowl is cool start adding the butter cubes a few at a time.
Pour in the caramel and beat until combined. Scrape down the sides of the bowl.
Arranging the cake:
Once the cake layers are cool level them using a sharp knife so they are flat on the tops.
On your cake board spread a dab of icing and place the first cake.
Spread a thick layer of frosting on top and place the next cake round over top.
Spread a layer of icing all over the cake.
Let this set about 15-30 minutes and then spread another layer over top. Trying making it as smooth as possible. Let it set again and smooth one last time.
If you have extra
Sprinkle the top with a little more coarse salt.
Keeping the cake cool in the refrigerator will make it easier to cut perfect slices.