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1
Special equipment: three 6-inch cake pans; a convection oven.
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2
Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes.
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3
Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.
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4
Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl.
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5
Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps.
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6
Grease three 6-inch cake pans with nonstick cooking spray.
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7
Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes
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8
Let cool slightly, then remove the cakes from the pans.
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9
Cool the cakes in the refrigerator for 30 minutes.
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10
Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake.
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11
To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce.
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12
Add a second layer and repeat.
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13
Add the last layer and frost the whole cake with White Chocolate Buttercream.
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14
Add the sugar to a small saucepan fitted with a lid.
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15
Pour in the coffee and stir.
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16
Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves.
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Turn off the heat.
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18
Cover immediately and let cool for 15 minutes.
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19
Put the white chocolate chips in a metal bowl.
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20
Bring the granulated sugar and 3 cups water to a boil in a large saucepan.
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21
Reduce the heat.
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22
Mix the cornstarch with 1 cup of water in a small bowl to combine.
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Stir it into the sugar mixture.
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24
Bring to a boil.
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25
Pour the sugar mixture over the white chocolate.
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26
Stir by hand with a whisk to combine.
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27
As mixture cools, stir 2 more times over the next 40 minutes.
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28
Let cool to room temperature.
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29
Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy.
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30
Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat.
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31
Cook, stirring, until thickened.
