Salted Caramel Mocha Lava Cake

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. Stir the 2 1/2 teaspoons espresso powder into the hot brewed coffee until completely dissolved. Set aside while you begin the batter.
3. In a large bowl, whisk together the granulated sugar, light brown sugar, milk, apple cider vinegar, neutral oil, yogurt, and vanilla bean paste until smooth and emulsified.
4. Sift the cake flour, cornstarch, Dutch-process cocoa, natural cocoa, baking powder, baking soda, and salt directly over the wet ingredients. Whisk gently just until mostly combined.
5. Slowly stream in the hot coffee mixture while whisking gently. Stop as soon as the batter is smooth; do not overmix.
6. Divide the batter evenly among the prepared pans. Bake for about 25 minutes, until the centers spring back lightly and a toothpick inserted in the middle comes out with moist crumbs but no wet batter.
7. Cool the cakes in their pans for 10-15 minutes, then turn them onto wire racks. Cool completely, wrap, and chill before assembling.
8. Make the caramel. Add the light brown sugar and water to a medium saucepan over medium heat. Whisk constantly as the thick mixture heats, continuing until it bubbles evenly.
9. Add the butter and whisk until completely melted and smooth. Let the mixture bubble gently for 1-2 minutes, whisking frequently.
10. Slowly pour in the cream while whisking continuously. Cook over medium-low heat for 2-4 minutes, until glossy and thickened enough to fall from the whisk in a slow ribbon.
11. Remove the caramel from the heat and whisk in the salt and vanilla bean paste. Cool completely to room temperature before assembling. It should be thick but still slowly pourable.
12. Make the buttercream. Dissolve the 2 teaspoons espresso powder in 1 teaspoon hot water and let it cool slightly.
13. Beat the butter for 5 minutes, until very light and fluffy. Gradually add the powdered sugar and beat until smooth.
14. Add the vanilla bean paste, dissolved espresso, and salt. Mix until silky and evenly combined.
15. With the mixer on low, slowly stream in the cream as needed until the buttercream is light, fluffy, and spreadable.
16. Assemble the cake. Place the first chilled cake layer on a cake board. Spread a thin layer of vanilla latte buttercream over the cake, then pipe a tall, continuous dam around the outside edge.
17. Spread a conservative layer of cooled caramel inside the dam, keeping it below the top edge. Save the remaining caramel for serving.
18. Add the second layer and repeat with the buttercream and caramel. Place the final cake layer upside down for a flatter top.
19. Apply a thin crumb coat and refrigerate the cake for 20 minutes. Frost the top and sides with the remaining vanilla latte buttercream.
20. Drizzle a little additional caramel over the top, if desired. Refrigerate for 15-20 minutes before slicing, then serve the reserved caramel alongside individual slices.