Yay all things caramel! I mean what is caramel other than nearly burnt sugar with cream or butter added?

This cake is blackety-black! It looks like a chocolate cake for some dramatic black cake with white ermine icing and ThiCC caramel filling. :)

Burnt sugar cake is super black, it looks like chocolate but it’s a rich caramel flavor.

For Burnt Sugar Syrup:

300g of granulated sugar

120g of boiling water

Or use Burnt Sugar Syrup in a bottle where Caribbean ingredients are sold. 

Ingredients:

228g unsalted butter

300g granulated sugar

4 large eggs, separated

300g flour

2 ½ teaspoon baking powder

½ teaspoon salt

180g milk

4 ounces burnt sugar syrup

1 teaspoon vanilla extract 

Preheat the oven 350 degrees.

Prepare 3 8-inch pans with parchment and spray. 

To make the syrup combine the sugar and boiling water in skillet. Cook until the color of dark tea or coffee. Remove from heat. Carefully pour in the boiling water and stir until a syrup is formed. Add back to the heat needed until the cooked syrup fully combines with the water. 

In the bowl of a stand mixer cream the butter and sugar until light and airy.

Add the egg yolks one at a time scraping in between. 

Into a second bowl, sift the flour, baking powder, and salt together. 

Measure the milk into a large measuring cup. Into the milk add the burnt sugar syrup and vanilla. 

Add the flour and milk in 4 additions, scraping down the sides of the bowl between additions. Alternate the flour then the milk, then the flour and lastly the milk. 

In a clean bowl, whip the egg white to stiff peaks. Fold it into the batter in two additions, carefully. 

Distribute the cake batter between all three pans and bake for 23-28 minutes. 

Cool and decorate.