Chocolate Cake with Caramel Buttercream | RICARDO

Ingredients

• 2 cups (300 g) unbleached all-purpose flour
• 2/3 cup (70 g) cocoa powder, sifted
• 1 tsp baking soda
• 1 tsp baking powder
• 4 eggs
• 2 cups (420 g) sugar
• ½ cup (125 ml) canola oil
• 1 tbsp (15 ml) vanilla
• 1 ¼ cups (310 ml) buttermilk
• 6 egg yolks
• 1 cup (210 g) sugar
• 3 tbsp (45 ml) water
• 1 ¼ cups (310 ml) 15% cream, warm
• 2 ¼ cups (505 g) unsalted butter, diced and left at room temperature for 20 minutes
• 1 cup (250 ml) salted caramel, homemade or store-bought (see note)