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SALTED CARAMEL CAKE

1 February 2014

 I arrived fashionably late to the salted-caramel party...but boy oh boy, I will be here until the lights go up. I cannot get enough of this bitter-sweet silky smooth caramel, and am drizzling it on anything i can get my mitts on. I'm seeing everything through caramel-tinted spectacles. No biscuit, ice cream, cake or loaf is safe from me at the moment.

And so it was that I found myself padding from fridge to stove one rainy sunday morning. Before I knew it, I had a chocolate fudge cake baking, a pan of caramel bubbling and vanilla cream-cheese frosting a-mixing. The result? This little rascal of a cake. A little slice of sunshine for rainy sundays and blue mondays.

THE INGREDIENTS
CAKE
75g unsalted butter
185g caster sugar
40ml sunflower oil
25g cocoa powder
2 tsp vanilla extract
3 eggs
60ml milk
75ml cream
225g plain flour
2 tsp baking powder
FROSTING
300g icing sugar
80g cream cheese
20ml cream
1 tsp vanilla paste
CARAMEL
225g granulated sugar
50g salted butter
2 tsp salt
1 tbsp water
1 tbsp golden syrup
1 cup double cream

THE RECIPE
THE CAKE
Line a 6 inch tin with parchment, and preheat the oven to 180C. Melt the butter in a small pan, the whist together with the sugar, oil, cocoa powder and vanilla. Once smooth, add the eggs, milk and cream and whisk until light and fluffy. Sift in the flour and baking powder, and fold into the mixture. Spoon into the prepared tin, and bake for 45 minutes, or until cooked through. If it is browning too much, cover with foil for the final 20 minutes. After ten minutes, turn out onto a wire rack, and leave to cool completely.

THE FROSTING
Sift the icing sugar into a large bowl, then add the cream, vanilla and cheese, and beat to combine. Whisk for 5-10 minutes, until airy and stiff. Take your cooled cake, and slice into 3 even sections. Use the frosting to fill, sandwich and cover the cake.

THE CARAMEL
Put the sugar, syrup, salt and water in a thick based pan, and heat up slowly, until the sugar has completely melted. Do NOT stir it, everything will end in tears. Boil until the caramel has reached a deep, glossy colour, then remove from the heat, and add the cream, swirling to combine. Pour directly over the frosted cake, then leave it to it's own devices, watching as it trickles down the sides. Top with chopped hazelnuts, honeycomb or something else delicious.



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4 comments:

  1. This looks gorgeous! I just found you through take courage and I'm loving looking through your recipes. Caramel is my favourite (salted or not!) and I love that this cake is only 6 inches - the perfect not too crazy size! Xx

    ReplyDelete
  2. Hi Anna - so nice to e-meet you! Thank you, just been perusing your blog too - love it! This is definitely one worth trying :) X

    ReplyDelete
  3. Hi
    Do you add in butter to the caramel at the end? Its in the ingredients part for the caramel?
    Thanks

    ReplyDelete
    Replies
    1. Hi there - good spot! You do indeed add the butter at the end once you've removed from the hob. Hope the cake goes well, let me know how you get on! L x

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