Salted Caramel Chocolate Birthday Cake
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.
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
- 125 g golden caster sugar
- 1 tsp honey (or liquid glucose)
- 25 g salted butter
- 125 ml double cream
- small pinch Cornish sea salt
- 250 g salted butter
- 200 g dark muscovado sugar
- 50 g golden caster sugar
- 2 tbsp golden syrup
- 4 duck eggs (or use large hens eggs)
- 250 g flour (half wholemeal spelt, half white)
- 80 g ground almonds
- 60 g cocoa powder
- 1 heaped tsp mesquite powder (optional)
- 2 level teaspoons baking powder
- 1/4 tsp bicarbonate of soda
- 1 tbsp vinegar
- 100 ml coffee
Salted Chocolate Icing
- 150 g dark chocolate (72%)
- 100 g milk chocolate (37%)
- 150 g salted butter
- 100 g cream cheese
- 50 g light brown muscovado sugar
- 200 g icing sugar
- 2 tbsp milk
- Place a heavy bottomed pan over medium to high heat, then gradually pour in the sugar and leave for a few minutes to melt.
- Heat the double cream in another pan, so that it doesn’t cause the caramel to seize when it’s added.
- 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.
- Cream the butter and sugars until light and fluffy. Add the golden syrup and beat some more.
- Beat in the eggs one by one, adding a little of the flour in between each one to prevent curdling.
- Sieve in the dry ingredients alternately with the coffee and vineger, stirring lightly until all is combined.
- Divide the mixture between two 9″ 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.
- Melt the chocolate in a bowl over hot water then leave to cool a little.
- 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.
- 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.
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.
And this chocolate salted caramel cake also seems like a suitable post to share with Bake of the Week over at Casa Costella.