Chocolate Caramel Cake With White Chocolate Cream Frosting

1. 1

   Preaheat oven to 350. Butter and flour and line with parchment 3 nine inch cake pans.Mix together all dry ingredients in a large bowl and set aside. Cream the butter and sugar in a mixer until pale and fluffy. Beat in the eggs one at a time until incorporated, scraping down sides as needed.Add in vanilla and sour cream and beat until blended. Add in the dry ingredients alternating with the coffee, starting and ending with the dry. Pour into prepared pans and bake for 20-24 minutes or until a tester inserted comes out clean with just a few crumbs. Cool in pans for 10 minutes and then remove to wire racks.

2. 2

   Mix the sugar, water and corn syrup together in a saucepan and stir over low heat until the sugar is dissolved. Turn te heat up to medium high and cook with the lid on until the bubbles are very thick. Continue to boil, swirling the pan until a deep amber color is achieved then immediately add all the cream at once and stir to dissolve all the caramelized bits into the mixture. Stir in the salt and vanilla. Cool to room temperature.

3. 3

   For the frosting, heat 1 cup of cream until it is just simmering and then pour over all of the white chocolate peices in a medium bowl. Let sit for a minute adn then whisk to create a smooth ganache. Stir in the remaining cup of cream and chill mixture in fridge until cold.

4. 4

   Place one cake layer on a platter and pour half of caramel on layer and spread just out to edges of cake. Top with another layer and repeat and then place final layer atop. Whip the white chocoalte cream until stiff peaks are formed and then frost the entire cake with it. Use any remaining caramel to drizzle decoratively over the cake.

* Per serving · 4 servings · Values may vary.

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