Salted Caramel Chocolate Swirl Cake

salted caramel chocolate cake little button diaries

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).

Ingredients

  • 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

Method

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.

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2. Place alternate spoonfuls of mixture into the cake tin, and gently swirl through mixture with a skewer.

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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.

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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.

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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.

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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!

Tia xx

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2 thoughts on “Salted Caramel Chocolate Swirl Cake

  1. That’s amazing news. We’re so pleased you like it and thanks for the feedback. You’ve made our day xx

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