Name: Chocolate-Caramel Cake with Sea Salt
Yield: 10 Servings
Ingredients: Nonstick vegetable oil spray; 2¼ cups all-purpose flour; ¾ cup natural unsweetened cocoa powder; 1¾ teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon kosher salt; 3 large eggs; 1½ cups sugar; 1¼ cups mayonnaise (not low-fat); 1 tablespoon vanilla extract; 12 ounces bittersweet chocolate, chopped; ¾ cup sugar; 1 tablespoon light corn syrup; 1 cup heavy cream; 1½ cups (3 sticks) unsalted butter, room temperature; ¾ teaspoon flaky sea salt; Extra-virgin olive oil (for drizzling; optional); Three 8-inch-diameter cake pans

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Matt Duckor

Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.

Recipe notes