I know, I know, I had you at salted caramel.
Everybody loves salted caramel. It just hits all the right notes – and its just…caramel…. with a bit of SALT! The logical step is to combine this oozy goodness with chocolate, and then cake, and you have a little piece of heaven on a plate. Or a really big piece, if you like.
I decided to make this recipe with my 3 year old, whilst my 1 year old was napping. Which was fine except thatwhen I went to sooth the little one back to sleep I returned to find Amelie eating the cake batter. My bad. This was before I’d added the chocolate, so I wasn’t really sure how to adjust my quantities – and when I asked how much she’d had she just looked at me sheepishly and said “I lot. A big lot”. Anyway, it still worked, woohoo.
This recipe is from Ocado (so good, you just pick a recipe and all the ingredients plop into your online basket. With two toddlers I’m a big fan of lazy shopping).
- 315g stork tub, 175g for the cake, 140g for the salted caramel icing
- 175g caster sugar
- 3 medium eggs
- 175g self-raising flour, sieved
- 1 tsp baking powder, sieved
- 255g dark chocolate, 55g melted, 200g for the ganache
- 55g white chocolate, melted
- 350ml double cream, 150ml for the salted caramel icing, 200ml for the ganache
- 250g light soft brown sugar
- a few raspberries
- ½ tsp salt
Pre-heat the oven to 170ºC/160ºC fan/Gas mark 3. Grease and line a 20cm cake tin.
1. Place 175g of stork, the caster sugar, the eggs, the self-raising flour and the baking powder into a mixing bowl and beat with a wooden spoon until well mixed (2 – 3 minutes). Divide the mixture into two bowls and add the melted portion of the dark chocolate to one half and the melted white chocolate to the other.
2. Place alternate spoonfuls of mixture into the cake tin, and gently swirl through mixture with a skewer.
3. Bake in middle of your pre-heated oven for 50-60 minutes. Turn out, remove paper and cool, then slice the cake in half.
4. To make the icing, place the brown sugar, 150ml of double cream and a pinch of salt in a saucepan and heat until sugar dissolves. Then, bubble for 4-5 minutes not stirring. Allow to cool for 10 mins and then beat in the Stork. Chill in the refrigerator until firm.
5. Split the cake and sandwich together with half the icing. Melt the remaining dark chocolate and double cream together and then chill until it is a spreadable consistency. Spread over the top and sides of the cake. Chill the remaining ganache till firm.
6. Form the remaining icing and ganache into truffles and roll in either cocoa powder or popping candy. Use to decorate the top of the cake along with a few raspberries for colour. Finally, as an optional extra sprinkle the finished cake with salt crystals.
Yum yum yum!