A rich dark chocolate cake filled and covered with a whipped creamy salty chocolate icing then topped with salted caramel. Perfect for birthdays and other celebrations.
Place a heavy bottomed pan over medium to high heat, then gradually pour in the sugar and leave for a few minutes to melt.
125 g golden caster sugar
Heat the double cream in another pan, so that it doesn’t cause the caramel to seize when it’s added. Stir in the salt.
125 ml double cream (heavy cream), 1 pinch Cornish sea salt
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.
1 tsp honey, 25 g salted butter
Cake
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter and sugars until light and fluffy. Add the golden syrup and beat some more.
250 g salted butter, 200 g dark muscovado sugar, 50 g golden caster sugar, 2 tbsp golden syrup
Beat in the eggs one by one, adding a little of the flour in between each one to prevent curdling.
4 large eggs
Sieve in the dry ingredients alternately with the coffee and vineger, stirring lightly until all is combined.
250 g flour, 80 g ground almonds, 60 g cocoa powder, 2 tsp mesquite powder, 2 tsp baking powder, ¼ tsp bicarbonate of soda (baking soda), 1 tbsp vinegar, 100 ml coffee
Divide the mixture between two 23 cm (9″) round silicone moulds or lined tins. Bake as near to the centre of the oven as you can manage 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.
Salted Chocolate Icing
Roughly chop the two chocolates then melt in a bowl suspended over a pan of hot water. Leave to cool a little.
150 g dark chocolate, 100 g milk chocolate
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.
150 g salted butter, 100 g full fat cream cheese, 50 g light muscovado sugar, 200 g icing sugar
Beat in the milk, 1 tbsp of the salted caramel followed by the melted chocolate and whip vigorously until light and airy.
2 tbsp milk
Sandwich the cakes with half of the whipped chocolate and spread the rest on top. Decorate with chocolate stars, if wished then drizzle the caramel over the top allowing it to pool and run down the sides.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.