Smith Island Cake

By Pam Lolley

5.0 / 5

45min

45min

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4 cups heavy cream
¼ cup light corn syrup
24 ounces bittersweet baking chocolate chopped
¼ teaspoon kosher salt
cooking spray
1 ½ cups salted butter softened
2 cups white sugar
5 large eggs at room temperature
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour sifted
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
1 ¾ cups buttermilk at room temperature