I am currently in England, which, after recent events has caused a lot of mixed feelings… But I will cover that in my June post!
On to slightly more positive things! I recently made a chocolate cake with salted caramel. A deliciously moist sponge with chocolatey buttercream and rich salted caramel! I gave some of this to a friend which seemed to go down really well!
340g brown sugar
300g plain flour
4 tsp baking powder
45g cocoa powder
A pinch of salt
One quantity of chocolate buttercream
Half a quantity of salted caramel
Chocolate shavings (optional)
Preheat the oven to 170c.
Grease and line two 18cm cake tins.
Beat the butter and sugar together until light and fluffy.
Add the eggs one by one, beating well in between.
Sieve in the dry ingredients and mix until everything is combined.
Finally stir in the milk. Once everything is combined, divide the mixture evenly between the two prepared cake tins and bake in the preheated for 30 minutes or until a skewer inserted in to the middle comes out clean.
Allow the cake to cool for 5 minutes before turning out on a wire rack to cool completely.
Meanwhile make the buttercream and salted caramel. You need to allow the caramel to cool before putting it on the cake as you don’t want the buttercream to melt!
Level the cake and fill the middle with buttercream, reserve a little bit to decorate the top. Drizzle a little bit of the caramel over the the buttercream before placing the second cake on top.
Pour over the remaining salted caramel and allow it to drizzle down the side of the cake. Using a palette knife smooth the caramel over the top.
Finally decorate with the left over buttercream and chocolate shavings (optional).