Salted Caramel Brownie Lava Cake

Ingredients

Instructions

1. Make the chocolate cake. Preheat oven to 350°F (175°C). Grease and line three 8-inch pans with parchment.
2. In a medium bowl, whisk together the cake flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. Sift well so no cocoa clumps remain.
3. In a measuring cup, combine the room-temperature milk and apple cider vinegar. Let stand for 5 minutes, then whisk in the yogurt, oil, and vanilla bean paste.
4. Pour the wet mixture into a large bowl. Add the organic cane sugar and whisk until the sugar is dissolved.
5. Sift the dry mixture into the wet mixture and fold gently until smooth.
6. Divide the batter evenly between the prepared pans and bake for 22-25 minutes, until the tops spring back. Cool for 10-15 minutes in the pans, then remove the layers, wrap, and chill.
7. Make the brown sugar caramel lava. In a medium saucepan, whisk together the light brown sugar, water, and cornstarch until completely smooth.
8. Place over medium heat and cook, whisking constantly, until the mixture reaches a full bubble and the sugar has completely dissolved.
9. Add the butter and cream. Continue whisking and simmer for 2-3 minutes, until the caramel is smooth, glossy, and lightly coats the back of a spoon.
10. Remove from the heat and whisk in the vanilla bean paste and salt until fully incorporated. Transfer to a heatproof bowl and cool completely, then cover and refrigerate until fully chilled.
11. Make the raw brownie batter squares. Cream the room-temperature butter with both sugars until fluffy.
12. Mix in the cocoa powder, prepared flour, and salt until sandy. Add the vanilla bean paste and cream, then mix to a stiff dough.
13. Fold in the chopped chocolate. Press into a parchment-lined pan, chill for 30 minutes, then cut into small squares.
14. Make the chocolate buttercream. Beat the butter until creamy. Add the powdered sugar, cocoa powder, salt, and vanilla bean paste. Beat on low, then whip on high until fluffy.
15. Slowly stream in the milk and mix on low until the buttercream is smooth and silky, adding only as much as needed for the desired texture.
16. Assemble the cake. Place the first cake layer on a board and pipe a tall chocolate buttercream dam around the edge.
17. Pour chilled caramel inside the dam and scatter in brownie batter squares, keeping the filling below the top of the dam.
18. Repeat with the second cake layer, then add the final cake layer.
19. Frost the outside with chocolate buttercream. Garnish with more brownie batter squares and drizzle extra caramel lava over the top.
20. Slice to reveal the rich chocolate layers, salted caramel center, and chewy brownie bites.