Cream the butter & sugar for the cake together until light & fluffy.
Add in the eggs one by one.
Sift in the flour, salt and cocoa powder. Fold together and add 1 tbsp milk if too dry.
Add in the chocolate chips and pour into a parchment lined & greased 8” cake tin.
Bake for 20-25 minutes until a skewer comes out clean.
Meanwhile make the salted caramel by combing all the caramel ingredients in a pot and leaving to boil on a medium heat for 2-3 mins. Remove & leave to cool.
To make the buttercream, beat the butter until it is very light in colour. Add the icing sugar and cocoa powder mixing thoroughly. Add the cooled melted chocolate and set aside.
Once the cake is cooled, start assembling.
Add 2 tbsp of the caramel to the buttercream and stir through.
Liberally frost the cake and add the remaining caramel on top swirling through.
Leave to set & enjoy.
Behind Every Bake
Salted Caramel Chocolate Cake by @littlemuffinblog
CATEGORY: All Recipes
Share Recipe
What you need:
170g/6oz Odlums self-raising flour
170g/6oz butter, softened
170g/6oz sugar
3 eggs
1/4 tsp salt
1 tsp Goodall’s vanilla extract
3 tbsp cocoa powder
Handful chocolate chips
Icing
170g/6oz butter, softened
170g/6oz icing sugar, sifted
3 tbsp cocoa powder
110g/4oz dark chocolate, melted
Caramel
50g/2oz butter
50g/2oz light brown sugar
2 tbsp cream
1/2 tsp salt
How to:
Preheat the oven to 338°F/170°C/Gas 4.
Cream the butter & sugar for the cake together until light & fluffy.
Add in the eggs one by one.
Sift in the flour, salt and cocoa powder. Fold together and add 1 tbsp milk if too dry.
Add in the chocolate chips and pour into a parchment lined & greased 8” cake tin.
Bake for 20-25 minutes until a skewer comes out clean.
Meanwhile make the salted caramel by combing all the caramel ingredients in a pot and leaving to boil on a medium heat for 2-3 mins. Remove & leave to cool.
To make the buttercream, beat the butter until it is very light in colour. Add the icing sugar and cocoa powder mixing thoroughly. Add the cooled melted chocolate and set aside.
Once the cake is cooled, start assembling.
Add 2 tbsp of the caramel to the buttercream and stir through.
Liberally frost the cake and add the remaining caramel on top swirling through.
