Chocolate Cake with Maple Salted Caramel Filling and Cinnamon Honey Buttercream

It was my suitemate Mac's birthday the other day.

My other suitemate Nicole was insistent upon "Bitches Love Cake" being written on it, and we have my remarkably even gel icing font to thank for its actualization. Mac, you're welcome. Mac has an obsession with all things cinnamon (and all the related tastes--honey, caramel, ginger, chai, etc.) but like any girl, what's a birthday cake without a hint of chocolate? So I decided to make a chocolate cake. I used strong coffee instead of the standard boiling water for more depth in flavor. I then decided to fill the layers with salted caramel, and got the brilliant idea to use maple granulated sugar instead of the standard brown sugar. One thing led to another and raw honey and cinnamon were being swirled into buttercream, and a masterpiece was born.

This is pretty much the most caloric thing I've ever baked, and it tastes almost identical to Ben & Jerry's Cinnamon Buns (plus chocolate). It's really good.

I really enjoy taking the flavors that are special to the people I'm baking for and making something creative out of it. Satisfying, you know?

Chocolate Cake:

Butter for greasing pans

All-purpose flour: 1 3/4 cups + dusting

Sugar: 2 cups

Cocoa powder: 3/4 cups

Baking soda: 2 tsp

Baking powder: 1 tsp

Salt: 1 tsp

Buttermilk: 1 cup shaken (I used a 3/4 greek yogurt to 1/4 milk substitute)

Vegetable oil: 1/2 cup

Eggs: 2

Pure vanilla extract: 1 tsp

Freshly brewed hot coffee: 1 cup

Method: Preheat oven to 350. Butter and flour 2 round cake pans. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a bowl. In another bowl, combine wet ingredients: eggs, vegetable oil, buttermilk, and vanilla extract. Slowly add wet ingredients to dry, and incorporate until no dry flour is showing--then add hot coffee and mix evenly. Pour into prepared pans and bake for 35-40 minutes until toothpick comes out cleanly.

Maple Salted Caramel Sauce (adapted):

4 tbsp unsalted butter

1 cup maple granulated sugar, packed (I used Trader Joe's brand)

1/2 cup heavy whipping cream

1/2 tsp kosher salt

1 tbsp pure vanilla extract

Himalayan pink sea salt (or just sea salt)

Method: In a medium saucepan over medium heat, whisk together butter, sugar, cream, and salt. Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally. Whisk in vanilla (be careful, it might bubble up) and cook one more minute (don't skip this, or else the alcohol in the vanilla will be very strong). Pour caramel into jar and refrigerate until ready to use--when spreading the caramel between the cake layers, sprinkle on some sea salt before setting the layers.

Honey Cinnamon Buttercream Frosting (adapted):

2 cups powdered sugar

1/2-1 tsp cinnamon (depending on your preference)

2 tbsp raw honey (makes for a creamier consistency--standard honey can be substituted)

2 sticks butter, room temperature (1 cup)

Method: Whip it all together until light and fluffy!