How to Make a Salted Caramel Chocolate Cake
Get your apron out and whip up this drool-worthy salted caramel chocolate cake – it’s perfect to bake for Dad this Father’s Day! It features an exciting new product, Sugar and Crumbs icing sugar, which comes in a range of super yummy flavours that make creating amazing tasting cakes easy!
Recipe by Sugar and Crumbs.
Skill Level: Beginner
Time to Make: 1 hour 20 minutes, plus cooling time
For the Cake
- 300g Caster sugar
- 100g Sugar and Crumbs Salted Caramel Icing Sugar »
- 115ml Vegetable oil
- 235ml Milk
- 1.5 tsp Baking powder
- 1.5 tsp Baking soda
- 105g Cocoa powder
- 245g Self raising flour
- 2 Medium eggs
- 235ml Hot water
For the Salted Caramel Frosting
- 350g Sugar and Crumbs Salted Caramel Icing Sugar »
- 125g Unsalted butter, softened
- 50ml Double cream
- 50g Cocoa powder
For the Ganache
- 100g Unsalted butter, cubed
- 150g Dark chocolate, chopped »
- Chocolate bars/drops to decorate
1. Preheat the oven to 180 degrees, then line two 8 inch cake pans.
2. Place all ingredients for the cake into a bowl or mixer, and mix until combined.
3. Separate the mixture into the cake pans evenly, then bake in the oven 35-40 minutes. The cake is cooked when you insert a skewer into the middle, and it comes out clean. Leave to cool in the pan for a few minutes, then transfer onto a wire rack to cool completely.
4. Make the frosting. Put the butter in a bowl or mixer and mix until creamy, then add the icing sugar, cocoa powder and cream. Beat until smooth and creamy.
5. Place one of the cakes onto the cake board, and level off the top using a knife or cake leveller to make it flat. Spread some frosting on top in an even layer, then place the other cake on top and level off the top again.
7. Spread the rest of your frosting all over the top and sides of the cake, evening it out with a palette knife to create a smooth finish. Use your palette knife to scrape around the sides for a smooth effect.
8. Chill in the fridge for 30 minutes, while the frosting sets.
9. Now make the ganache. Place a heatproof bowl over a pan of hot water, making sure the bottom of the bowl does not touch the water. Put the chocolate in the bowl and stir slowly until the chocolate has melted. Take the bowl off the heat, then stir in the cubes of butter until it turns shiny (a temperature of around 30 degrees).
10. Remove the cake from the fridge, then pour the warm ganache onto the middle of the top cake. Using a spoon, gently ease the ganache towards the edges until it falls over the sides and creates a drip. Repeat all the way around the top edge of the cake.
11. Use any remaining frosting to pipe swirls on top of the cake, and decorate with chocolate bars or chocolate chips.