I think long and hard about cake flavor profiles. So I was estatic when my latest creation, a Salted-Caramel Espresso Cake, was a success. While I can’t take credit for the Caramel Espresso Buttercream (oh, how wish I could!) from magazine editor and cake whiz Tish Boyle, I was able to layer it with other amazing cake components resulting in a completely delightful concoction.
This perfectly sized 6″ cake was made with layers of deeply rich chocolate cake, a middle layer of sticky hot fudge, and a covering of Caramel-Espresso Buttercream. However the ingredient that really made the flavors in the buttercream stand out was a sprinkling of Maldon salt. Bright and clean, this sea salt is by far my favorite salt to top onto sweet treats.