Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Salted Caramel Chocolate Birthday Cake

Salted Caramel Cake

5 Star, Layer cakes | 11th October 2014 | By

I had a birthday cake to make for a friend and given free rein to make what I thought fit, I was in the mood to create a salted caramel cake. A once unfamiliar concept on British shores, it seems to have taken the nation by storm and is now everyone’s favourite flavour – it’s certainly one of mine.

I’ve made a few salted caramel bakes but so far only one full on salted caramel cake. It was delicious and went down a storm at the Clandestine Cake Club meeting. I keep promising myself I will make it again. However I wanted to try something a bit different this time and had visions of salted caramel splashed over a cake and dripping down the sides. For the base, I envisaged a rich chocolate cake with a slightly salty caramel flavour filled and covered with a rich and creamy salty chocolate icing. So this is what I did.

Salted Caramel Cake

All went according to plan. I didn’t get to try the cake, but the reports back were positive. Lashings of salted caramel and chocolate stars seemed to do the trick. The only course open to me is to make it again one day so I can try it for myself – it’s a hard life.

Salted Caramel Chocolate Cake
Serves 12
A rich dark chocolate cake filled and covered with a whipped creamy salty chocolate icing then topped with salted caramel.
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Prep Time
1 hr 40 min
Cook Time
35 min
Total Time
2 hr 15 min
Prep Time
1 hr 40 min
Cook Time
35 min
Total Time
2 hr 15 min
Salted Caramel
  1. 125g golden caster sugar
  2. 1 tsp honey (or liquid glucose)
  3. 25g salted butter
  4. 125ml double cream
  5. small pinch Cornish sea salt
Cake
  1. 250g salted butter
  2. 200g dark muscovado sugar
  3. 50g golden caster sugar
  4. 2 tbsp golden syrup
  5. 4 duck eggs (or use large hens eggs)
  6. 250g flour (half wholemeal spelt, half white)
  7. 80g ground almonds
  8. 60g cocoa powder
  9. 1 heaped tsp mesquite powder (optional)
  10. 2 level teaspoons baking powder
  11. 1/4 tsp bicarbonate of soda
  12. 1 tbsp vinegar
  13. 100 ml coffee
Salted Chocolate Icing
  1. 150g dark chocolate (72%)
  2. 100g milk chocolate (37%)
  3. 150g salted butter
  4. 100g cream cheese
  5. 50g light brown muscovado sugar
  6. 200g icing sugar
  7. 2 tbsp milk
Salted Caramel
  1. Place a heavy bottomed pan over medium to high heat, then gradually pour in the sugar and leave for a few minutes to melt.
  2. Heat the double cream in another pan, so that it doesn’t cause the caramel to seize when it’s added.
  3. Add the honey or glucose and butter to the caramel as soon as it turns a reddish brown colour, but be careful not to let it burn. Stir and then add the cream a little at a time, stirring all the while. As soon as this has been well mixed, leave to cool.
Cake
  1. Cream the butter and sugars until light and fluffy. Add the golden syrup and beat some more.
  2. Beat in the eggs one by one, adding a little of the flour in between each one to prevent curdling.
  3. Sieve in the dry ingredients alternately with the coffee and vineger, stirring lightly until all is combined.
  4. Divide the mixture between two 9β€³ round silicone moulds or lined tins. Bake at 180C for about 35 minutes or until well risen and a skewer inserted into the middle comes out clean. Leave to cool for ten minutes, then turn out onto wire racks to cool completely.
  5. Melt the chocolate in a bowl over hot water then leave to cool a little.
  6. Beat the salted butter with the muscovado sugar until all os incorporated. Beat in the cream cheese. Sift in half of the icing sugar to ensure there are no lumps, and beat. Repeat with the remaining icing sugar.
  7. Beat in the milk, 1 tbsp of the salted caramel followed by the chocolate and whip vigourously until light and airy. Sandwich the cakes with half of the whipped chocolate and spread the rest on top. Decorate with chocolate stars then drizzle the caramel over the top allowing it to pool and run down the sides.
Tin and Thyme http://tinandthyme.uk/

As I used local eggs and local flour, I am sharing this salted caramel chocolate cake with Shop Local over at Elizabeth’s Kitchen Diary. The wholemeal flour is both grown and milled locally at Cotehele Mill and the duck eggs come from a local smallholding as does the honey.

 

Bake of the Week BadgeAnd this chocolate salted caramel cake also seems like a suitable post to share with Bake of the Week over at Casa Costella.

 

Comments

  1. Leave a Reply

    Anne Szadorska
    11th October 2014

    Oh my it looks heavenly! I adore salted caramel, so much more than regular caramel!

    I had to google mesquite powder as its a new one on me – I think I need some in my life!

    • Leave a Reply

      Choclette Blogger
      12th October 2014

      Thanks Anne, I’m with you on the caramel front. I’ve been using mesquite for a while and it just adds a little touch of caramel.

  2. Leave a Reply

    Catherine
    11th October 2014

    I am certain that the reports on this cake were excellent. The recipe sounds wonderful. ~ Catherine

  3. Leave a Reply

    Lorna mai ltd
    11th October 2014

    This sounds so delicious, love salted caramel. Your recipe seems easy enough to follow and your photo of the finished cake looks perfect.

  4. Leave a Reply

    Kate Glutenfreealchemist
    11th October 2014

    Lush cake! What a shame you didn’t get to try it…… It looks divine. Especially the salted caramel dripping down the sides. I would have been thrilled to have this made for my birthday. Nice job!

  5. Leave a Reply

    Katie
    12th October 2014

    That looks fabulous! I love how indulgent the caramel looks drizzled over the cake like that. The choc cake looks very moist too. I’m sure it went down a storm

  6. Leave a Reply

    Angie Schneider
    12th October 2014

    Bake one more, so you can get to try it…but don’t forget to invite all of us, Choclette :-)) The cake looks heavenly.

    • Leave a Reply

      Choclette Blogger
      12th October 2014

      Now that really would be fun Angie. I’d love to bake a cake for a bloggers party and get to try out some of their fabulous creations.

  7. Leave a Reply

    belleau kitchen
    12th October 2014

    well, you could make one for me, drive up to Lincolnshire to deliver it and then maybe i’d let you have a slice… maybe…

  8. Leave a Reply

    Baking Addict
    12th October 2014

    Wow! I don’t know how you could bear to part with that cake. Please make another one and invite us all around to sample!

    • Leave a Reply

      Choclette Blogger
      12th October 2014

      Would love to Ros πŸ™‚ Was wondering if I could get an I out of it for Alpha Bakes, but I suspect icing isn’t allowed!

  9. Leave a Reply

    The Caked Crusader
    12th October 2014

    If we were told 10 years back that we’d all be raving about salted caramel we’d have been sceptical…but I love the stuff now! What an ace looking cake

  10. Leave a Reply

    Helen at Casa Costello
    13th October 2014

    Oh wow, this looks incredible – Cannot believe you didn’t even get to taste a nibble of it. You are a stronger person than I! Thanks again for joining in with #Bakeoftheweek x

  11. Leave a Reply

    Elizabeth
    7th November 2014

    What a wonderfully extravagant birthday cake! I have a birthday coming up – fancy making this for me? πŸ™‚ Thank you for sharing with Shop Local!

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