Three Layer Chocolate Cake with Caramel Frosting

We always have cake in our house.  Except for that time our best friends from interstate, travelled the width of this wide brown land to visit us. It was the day after we arrive home from a 3 week holiday in Japan. On that particular, I had nothing.  I've never been able to live that down.

Three Layer Chocolate Cake with Caramel Frosting

slightly adapted from here

For the Cake:

180g unsalted butter, at room temperature

400g brown sugar

4 eggs, at room temperature

2 teaspoons vanilla extract

350g plain flour

120g cocoa powder

1 teaspoon instant espresso powder

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

375ml buttermilk, at room temperature

For the Frosting:

225g unsalted butter, at room temperature

400g brown sugar

½ teaspoon fine sea salt

125ml cream

325g icing sugar, sifted

Make the Cake:

Preheat the oven to 180C.  Grease 3 x 20cm round cake pan and line them baking paper or paper liners.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar for 5 minutes on medium-high, scraping the sides of the bowl down now and then.  Add the eggs one at a time, beating well after each addition.  Add the vanilla and beat again.

In a separate bowl, sift the flour, instant espresso powder, baking powder, baking soda and salt together.  

Reduce the speed of the mixture to its lowest setting and add a third of the flour mixture, followed by half of the buttermilk.  Do the same again, then add the final third of the flour mixture and mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for about 25 minutes, until the cakes spring back when gently pressed in the centre.  Allow cakes to cool in the pans for 20 minutes, before turning out onto a wire rack to cool completely.

Make the Frosting:

Put 115g of the butter and all of the sugar into a saucepan, stir to mix and place it over a medium heat.  Bring to a boil and boil for 4 minutes, stirring once or twice.  Remove from the heat and whisk in the cream (being careful as steam will billow up and the mixture will spit and bubble).  Place back on the heat and cook for a further minute.  Remove from the heat and leave to cool for 30 minutes, stirring now and again.  

In the bowl of an electric mixer fitted with the paddle attachment, beat the still warm mixture on medium speed and add the icing sugar. I place a clean tea towel over the mixer and bowl to stop the sugar from puffing up and out.  Continue beating until the frosting is just about room temperature.  Add the remaining butter and the vanilla and beat until the mixture becomes a spreadable consistency.  It should still be a little warm.

Assembly:

Place one cake on a serving platter. Spread with a big spoonful of the frosting.  Place another cake on top and frost it and then do the same with the final cake layer.  Using the remaining frosting to cover the sides of the cake.  If the frosting starts to set, run your spreading knife or palette knife under hot water to heat it up, dry it and continue spreading.  Leave it for 2 hours before slicing to allow the frosting to set. Keep the cake at room temperature.