One layer chocolate cake topped with a caramel buttercream.
1. Preheat oven to 350 degrees. Spray a 8 inch cake pan with Non-Stick baking spray.
2. In a bowl, sift the flour, sugar, cocoa powder, brown sugar, baking soda, baking powder and salt together. Add in the sour cream, egg and vegetable oil, stir until just combined then add in hot water. Mix until well combined. Add in chopped chocolate.
4. Pour the batter into the greased 8 inch cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
1. In a stand mixer, beat the butter, powdered sugar and milk together for about 3 minutes. Add additional milk if icing is too stiff.
2. Add in 2 Tablespoons of caramel and 1 teaspoon of vanilla extract. Mix on medium speed for 5-6 minutes.
3. Dollop the icing on the cake once the cake cools.
In a heavy bottomed sauce pan, add in sugar and melt over medium heat. Stir occasionally to make sure all of the sugar is melting evenly. Once the caramel reaches a light amber color, remove from heat and add in cubed, room temp butter slow. The caramel will bubble up and that's completely normal. Next add in the room temperature heavy cream and whisk until fully combined. Allow to cool before adding to buttercream. Store the rest of the caramel in the fridge for a later use.