Salted Caramel Chocolate Cake

I was in Edinburgh this past weekend with my friends and we were enjoying the holiday beverages at Starbucks (my beloved salted caramel hot chocolate is sadly only available so long as supplies last!) and Beardy Bestie Fran remarked on how the salted caramel craze had hit America a few years ago and was still gripping Britain and Ireland at the minute.  The thing about salted caramel is that everyone has an idea as to the perfect combination of salty and sweet –  I personally like it very salty, while Beardy Fiance likes it quite sweet, with only a hint of salty.  It really is just such a matter of personal taste!  But it reminded me of this salted caramel chocolate cake, which a co-worker made for me when I left AVA a few years ago and wanted to try again ever since.  It’s my personal view of the quintessential rich and indulgent dessert – what I would eat to spoil myself rotten.

Salted Caramel Chocolate Cake (adapted from BBC Good Food)

Ingredients (salted caramel sauce):

450g caster sugar

100ml water

2 tablespoons golden syrup

115g salted butter

125ml double cream

2 tablespoons creme fraiche

1 tablespoon fleur de sel

DSC_1690Mix together the water, aster sugar and golden syrup in a saucepan over low heat – be careful, because this can burn very easily.  Don’t stir, but leave it on low heat and watch closely.  I swirled the pan every 30 seconds or so to prevent sticking and burning.

DSC_1691It will eventually bubble quite nicely and become thicker.  Watch for it to become a more solid golden brown.

DSC_1693Remove from the heat and mix in butter, double cream, creme fraiche and fleur de sel.  Allow it to cool.  I made it the day before and allowed it to chill in a container in my fridge – which you could easily do to break this up over several days.

DSC_1694Ingredients (chocolate cake):

225g dark chocolate

115g salted butter

150ml milk

225g light brown sugar

2 teaspoons vanilla extract

2 eggs, seperated

150ml creme fraiche

225g self raising flour

1 tablespoon fleur de sel

1 teaspoon baking powder

DSC_1696Put brown sugar and vanilla into a heatproof mixing bowl.

DSC_1698

Melt the chocolate, butter and milk together in a saucepan over low heat and pour into the heatproof mixing bowl.

DSC_1697Place to one side. Mix together egg yolks and creme fraiche.  Add in chocolate dairy mixture and vanilla extract.

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Sift in dry ingredients.

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Now, whisk egg whites until fluffy – mixture should hold soft peaks.

DSC_1699Mix in 1/3 of the egg whites well into the chocolate mixture, then gently fould the rest in.  Place mixture in a lined 8 inch round baking pan – or a crazy shaped one!  Bake at 180C for about 45 minutes (now – this cake is tricky – it looks well cooked on the outside even if it’s not on the inside, so make sure you test it by sticking a fork into it and seeing if it comes out clean.)  Remember you want two tier, so bake it half and half or in two pans.

DSC_1702Allow to cool and then generously spread the salted caramel spread between them.  The sauce may need to be heated up a bit, but be careful if heating – you don’t want to burn it!

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Cover the caramel sauce with the second tier.

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Ingredients (chocolate ganache):

225g dark chocolate

250ml double cream

DSC_1712Melt together chocolate and cream until smooth.

DSC_1713Allow to cool and thicken slightly.  Spread over the cake.

DSC_1714Quite a showstopper!  Very proud of my cake and hope that you enjoy this incredibly rich piece of salted caramel and chocolate as much as I did…

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2 comments

  1. I am loving the salted caramel too, i like it more sweet than salty.

  2. Mmm looks delicious!

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