Salted Caramel Cake with Dark Chocolate Ganache

For the cake:
Preheat oven to 350ºF.

In the large bowl of your stand mixer, cream butter and sugars together until light and fluffy (about 5 minutes). Add eggs one at a time then mix in the vanilla. Mix well until incorporated.

In another bowl, sift together flour, baking powder, and salt. Add the flour mixture to the butter mixture, alternating with the heavy cream.

Divide batter between three 9-inch round (well greased) cake pans. Bake for 25 to 30 minutes. Remove from oven and allow to cool before frosting.

For the frosting:
Melt butter in a saucepan over low heat then stir in brown sugar. Cook and stir over low heat for 2 minutes. Add milk and continue stirring. Increase the heat a bit if needed, and continue heating until boiling. Remove from heat. Cool to lukewarm.

Put the caramel mixture into the bowl of a mixer and add sugar, vanilla, and salt while beating on medium speed for about 1 minute. Invert one of the cooled cakes onto a cake platter. Put some of the frosting on top and spread it out. Add the second cake layer and repeat until the cake is assembled. Then frost the top and sides of the cake.

For the ganache:
Put the chocolate into a medium-sized heat safe bowl. Set aside.

In a medium saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over the dark chocolate chips and whisk together. Mix in the vanilla.

Immediately pour over cake.