Special equipment: three 6-inch cake pans; a convection oven
Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle
for 5 minutes.
Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.
together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk
attachment until no lumps.
three 6-inch cake pans
with nonstick cooking spray. Divide the batter
among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes
Let cool slightly, then remove the cakes from the pans. Cool the cakes
in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream
on one soaked cake round, then add a heavy drizzle
of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate