Amarula Chocolate and Caramel Cake – Rich, Boozy & Elegant

👨‍🍳 Instructions

1️⃣ Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line the bases with parchment paper.
2. In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Stir in both sugars and mix to combine.
3. In a separate bowl, whisk together buttermilk, oil, eggs, Amarula, and vanilla until smooth.
4. Pour the wet ingredients into the dry and whisk gently until just combined.
5. Slowly pour in hot coffee, stirring until the batter is smooth and thin — this yields a moist crumb.
6. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a skewer comes out clean.
7. Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

2️⃣ Make the Caramel Sauce:

1. In a heavy-bottom saucepan, heat the sugar over medium heat, swirling occasionally, until it melts and turns amber (do not stir).
2. Add butter and whisk until smooth. Carefully pour in the cream while whisking (it will bubble up).
3. Add a pinch of salt and cook for 1 more minute. Remove from heat and let cool completely before using.

3️⃣ Make the Frosting: