Desserts Salted Caramel & Chocolate Cake
Serves : 10
Preparation Time: 10 minutes
Cooking Time: 50 minutes, plus cooling
Ingredients
For Cake –
- 200g butter, plus extra for greasing
- 3 eggs
- 125ml milk
- 125g crème fraiche
- 200g self raising flour
- 50g cocoa
- ½ tsp bicarbonate of soda
- 200g light soft brown sugar
For Caramel –
- 75g light soft brown sugar
- 75g butter
- ½ tsp fine sea salt
- 250ml double cream
For Topping -
- 50g butter
- 100g dark chocolate (70% cocoa solids)
- 20ml double cream
- 80g peanut brittle, roughly chopped into large pieces
- 10g salty popcorn
Nutrition
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Method
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Preheat the oven to 180°/fan 160°/gas mark 4. Butter a 1kg loaf tin and line the base with baking parchment.
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Put the butter into a medium saucepan and heat gently until just melted, then remove from the heat and whisk in the eggs, milk and crème fraiche.
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Sift the flour, cocoa and bicarbonate of soda into a large bowl then stir in the sugar and mix until combined.
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Pour the butter mixture onto the flour and mix to a thick smooth batter, then pour into the lined baking tin.
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Place in the oven to bake for 50 minutes until risen and just firm to the touch. Check that the cake is cooked through by inserting a skewer into the centre of the cake – if it comes out clean then the cake is ready, if not return and cook for another 5 minutes and repeat until the skewer is clean.
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Remove and leave to cool in the tin before turning out onto a cooling rack and cooling completely.
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While the cake cools, make the salted caramel. Place the sugar and butter into a frying pan and heat for 1 – 2 minutes until melted and just caramelizing. Add the salt and whisk in 125ml of the double cream then continue to cook, whisking occasionally, for another 3-5 minutes until thickened and golden brown. Remove from the heat and allow to cool.
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Make the ganache. Place the butter and chocolate into a bowl set over a pan of simmering water. Leave to melt then remove from the heat and stir until smooth. Whisk in the cream and leave to cool slightly.
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Finally, pour the remaining 125ml double cream into a large bowl and whisk until soft peaks are formed.
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When the cake is totally cold, split into three layers horizontally, then place the bottom layer onto a serving plate. Spread a third of the salted caramel onto it then spoon and spread third of the double cream onto it.
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Top with the next layer of cake then repeat with the caramel, cream and cake until fully layered up.
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Spoon the cooled ganache over the top of the cake, allowing it to drizzle down the sides, then decorate with the peanut brittle and popcorn. Cut into slices to serve.
