Salted Caramel Chocolate Cake
Irresistible to your taste buds, the salty caramel flavour works brilliantly with the chocolate cake for a taste delight.
- Prep Time : 40 minutes
- Cook Time : 35-40 minutes
- Yield : 12
- For the Cake
- Caster Sugar - 300g (10 1/2 oz)
- Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) - 100g (3 1/2 oz)
- Vegetable Oil - 115ml
- Milk (skimmed, semi skimmed or full fat). - 235ml
- Baking Powder - 1 1/2 Teaspoons
- Baking Soda - 1 1/2 Teaspoons
- Cocoa Powder - 105g (3 3/4 oz)
- Self-Raising Flour - 245g (8 1/2 oz)
- Eggs Medium - 2
- Hot Water - 235ml
- Salted Caramel Frosting
- Sugar and Crumbs Salted Caramel Natural Flavoured Icing Sugar (or any flavour of your choice) - 350g (12 1/2 oz)
- Butter Unsalted - Softened - 125g (4 1/2 oz)
- Double Cream - 50ml
- Cocoa Powder - 50g (1 3/4 oz)
- Chocolate Gananche
- Butter Unsalted - 100g (3 1/2oz) Cubed
- Dark Chocolate - 150g (5 1/2 oz) Chopped
- Chocolate Bars, Drops, Pieces - To decorate
Salted Caramel Chocolate Cake
1. Pre-heat the oven to 180 C, 350 F, Gas mark 4.
2. Line and grease two 8 inch cake pans.
3. Place all the cake ingredients in a mixer and mix together on a medium speed for a few minutes until combined.
4. Separate the mixture evenly between the two cake pans and bake in the oven for 35 to 40 minutes until cooked through and when pressed with a finger bounces back.
5. Leave in the tin for 5 minutes then transfer to a wire cooling rack to cool completely.
6. Make the salted caramel frosting by placing the butter in the mixer and blending until creamy. Add the Sugar and Crumbs Salted caramel Natural Flavoured Icing Sugar (or any flavour of your choice), cream and cocoa powder and mix until combined and smooth.
7. When the cake has completely cooled place one of the cakes on a cake board slightly smaller than the cake and place on a cake turntable. Slice off the top dome so the sponge is flat.
8. Spread with the salted caramel frosting evenly and then place the next sponge on top. Remove the dome so the cake is flat. Spread the buttercream all over the cake with a palette knife thickly and evenly. Take your palette knife and scrape around the sides of the cake removing any excess of buttercream until you get a smooth finish.
9. Place in the fridge and chill for 30 minutes until set.
10. To make the ganache drip, melt the chocolate in a bowl set over a pan of hot water so the water is not touching the bowl. Using a medium heat let the chocolate melt fully then take off the heat and throw in the cubes of butter and stir to melt. It is ready when it is 30 c and shiny.
11. Take the cake out of the fridge and pour the ganache drip in the centre of the cake. Using the back of a spoon push the ganache towards the edge letting a little drip down the sides and continue all the way round.
12. Use the remaining buttercream to pipe swirls on top of the cake by placing a 2d or wilton 1m nozzle in a piping bag and adding the buttercream.
13. Add chocolate pieces, chocolate bars broken up or chocolate drops to the top to decorate and shave some chocolate on the top to finish.