Introducing the most decadent cake you can possibly make. With its layers of moist, dark chocolate sponge, thick salted caramel filling and lashings of lighter-than-air meringue buttercream, it’s a hedonist’s fantasy.

It really looked the part even before we cut into it, with its shiny dark chocolate pearls, buttercream rosettes and Lindt chocolate balls. And, then to find the layers of salted caramel inside, well… nirvana.
I went with Italian flour again on this occasion, given my family and I can tolerate it really well. However, if you are gluten-free, simply swap the standard flour for gluten-free flour – it will be just as good.

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Step by Step Guide to Making Chocolate and Salted Caramel Buttercream Cake

1. Chocolate Cake Preparation:

• Preheat the oven to 360°F (180°C).
• Grease and line the base and sides of two 8-inch round cake pans with baking paper.
• In the bowl of an electric mixer, combine flour, sugar, cocoa, baking soda, and baking powder. Beat on low until just combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until well combined.
• Divide batter between pans. Bake for 45 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.

2. Preparing the Salted Caramel:

• In a medium saucepan over high heat, combine sugar, glucose, and water. Cook for 15 minutes or until golden, avoiding stirring.
• Carefully add in the cream (the caramel will bubble). Whisk until smooth. If the mixture seizes, return to heat and stir until smooth.
• Mix in cold butter and sea salt. Divide caramel into two equal amounts and allow them to cool. If preparing ahead of time, refrigerate to thicken.

3. Salted Caramel Swiss Meringue Buttercream:

• Over simmering hot water, whisk egg whites and sugar in a heatproof bowl until warm and sugar has dissolved.
• Transfer to a stand mixer. Whisk on high until stiff peaks form and the bowl feels cool.
• Switch to a paddle attachment and gradually add room temperature butter. Beat until the mixture becomes silky. If it looks curdled, keep mixing; it will come together.
• Mix in vanilla and 1/2 cup of the prepared salted caramel. Adjust the caramel quantity based on preference.

4. Assembling the Cake:

• Level off the tops of the cooled cakes with a serrated knife and halve each cake horizontally, creating 4 layers.
• Place the bottom layer on a serving platter. Spread 1/3 of the second portion of salted caramel over the cake. Repeat with the next two layers. Cover with the top cake layer.
• Chill the layered cake for 30-60 minutes until the caramel sets.
• Frost the entire cake with the prepared buttercream, decorating as desired.
• Before serving, let the cake sit out of the fridge for about 15-30 minutes to soften.