Salted Caramel Chocolate Cake©
About the Recipe
Usually, I am not a massive fan of salted caramel! For this cake, however, I shall make an exception! Very indulgent but not sickly sweet (in my opinion!!). I always get compliments on this- it is a real crowd pleaser
Ingredients
Cake
9oz-250g Baking Margarine
9oz-250g Golden Caster Sugar
2 large Eggs (free-range)
3 tablespoons Cocoa Powder
9oz-250g Self-Raising Flour (sifted)
½ teaspoon Baking Powder
3.3fl oz-100ml Caramel Syrup
½ teaspoon Sea Salt
7oz-200g Salted Caramel Dark Chocolate (melted)
Salted Caramel Glaze
3.5oz-100g Unsalted Butter
7oz-200g Golden Caster Sugar
1.6fl oz-50ml Double Cream
1 teaspoon Sea Salt
1.6fl oz-50ml Caramel Syrup
1.6fl oz-50ml Cold Water
Caramel Chocolate Topping
½ tablespoon Caramel Syrup
3.5oz-100g Salted Caramel Dark Chocolate
7fl oz-200ml Double Cream
Decoration
Salted Caramel Pieces (optional)
Preparation
Pre-heat oven to 392˚F/200˚C regular oven or 356˚F /180˚C fan assisted oven and grease two 8inch cake tins and set to one side
Melt the chocolate for the cake using your preferred method and set to one side to cool slightly
To make the cake, start by creaming together the baking margarine and sugar until light in colour and well combined
Add the eggs one at a time and combine after each addition
Add the flour, baking powder, sea salt and cocoa powder and mix again
Follow by adding the milk and caramel syrup and mix combine
Finally, gently incorporate the cooled melted chocolate and fold in until evenly distributed in the mixture
Spoon the mixture equally into the prepared tin, ensuring it spreads out to all the edges evenly
Pop into the centre of the oven for 30 minutes
Meanwhile, whilst the cake is baking, make the salted caramel glaze (there will be some left over that you can use as optional side sauce). Add the sugar and water to a pan and dissolve over a low heat until it is clear (do not stir with a spoon, but once or twice gently move the pan in a circular motion and leave it, but always watch it)
Then, bring to a simmer for 30 seconds before removing from the heat, and add the salt, butter, caramel syrup and cream straight away whilst stirring until there are no lumps. Set to one side to cool slightly
When the cakes are ready, remove from the oven (make sure you can insert a skewer into the centre, and it comes out clean-then It is done)
Prick the cake all over and carefully glaze the top of the cakes with half of the salted caramel glaze. After 10 minutes, glaze the cakes again (try to pour some down all the holes made with the skewer). Set to one side to allow to cool completely in the tin
Meanwhile, make the caramel chocolate topping by melting the chocolate using your preferred method and set to one side to cool
Next, whisk the cream and caramel syrup together until it forms soft but firm peaks
Finally, pour the cooled chocolate onto the cream and fold in gently until fully incorporated
When ready to assemble the cake, remove the cakes from the tins and on the bottom half of one cake, spread half of the chocolate caramel topping
Then, place the second cake on top to sandwich it together
Spoon the remaining caramel chocolate topping on the top of the assembled cake and spread out evenly over the surface
Decorate to your preference