Posted on June 4, 2017
Chocolate Cake with Salted Caramel Drip //
It’s Neil’s birthday today, and we’re going to Skye tomorrow for 5 days for a little holiday. There’s been a lot going on here recently, which I’m hoping to share with you all soon. Very big, exciting, life changing news…. but it’s going to have to wait til next time. THIS CAKE. Hands down my favourite chocolate cake I’ve tried. It’s quick, simple, and doesn’t need anything wild in it. Just simple and delicious.
Neil loves salted caramel, so I thought I’d just douse it in the stuff. It’s his birthday, right? You only turn 30 once. I also coated it in vanilla buttercream. No point in making things complicated, and this salted caramel is so damn good you want it to be centre of attention…. alongside the delcious cake, of course.
350g self raising flour
140g cocoa powder
400g caster sugar
Shot of espresso / 50ml strong instant coffee
Pinch of salt
2 large eggs
1 egg yolk
2 tsp vanilla
Pre-heat oven to 175c. Line and grease three 20cm cake tins.
Beat together the sugar, eggs and vanilla until thick and fluffy, either by hand or in a mixer.
Sift together all dry ingredients, and weigh out liquids together. Add half the oil/milk, then half the dry, then the rest of the oil and the rest of the dry.
Bake for 25 – 35 mins, or until a skewer comes out clean. Leave to cool on a rack.
Whilst baking, make the caramel, as this needs to cool completely before use.
50g unsalted butter
150ml double cream
125g caster sugar
Generous pinch of sea salt
Heat together the butter, cream and salt until the butter has just melted, then set aside. In a fairly tall, thick bottomed pan, heat the sugar with a small amount of water (only just enough to wet the sugar) and leave to heat for several minutes, but keep an eye on it. Once it has turned a nice caramel colour, remove from the heat and add the butter and cream mixture, gently as it will boil up. Stir, then decant into a heatproof bowl and leave in the fridge to coo completely.
350g butter, softened
350g icing sugar
Few drops vanilla extract
Beat the butter, icing sugar and vanilla extract together until light and fluffy, 5 minutes or so.
Once your cakes are cool, stack them up one at a time, spreading on a few tablespoons of buttercream between each layer. Using an offset palette knife, cover the top and sides of the cake with a crumb coat. Chill in the fridge for 20 – 30 minutes, then cover the cake again more smoothly over the crumb coat.
Now your caramel is cool, put it in a piping bag and slowly drip it over the edges, just pushing it over. Alternatively use your offset spatula (or the back of a spoon) and pour it onto the flat of the cake, gently pushing it over the edges. Chill to set the caramel. Then enjoy! We certainly did. Happy birthday Neil!