Really Chocolately Chocolate and Caramel Cake

 

 

 

Firstly - let me just say, this is Bruce Bogtrotter worthy

This isn't my own recipe, this is a Hummingbird Bakery recipe (Sweet and Salty Chocolate Cake from Cake Days ) but it is so very very delicious I had to put it here.

I was supposed to be making this for my lovely little sister's Birthday, I left it until 10pm to start it, read the recipe, realised it took a good two hours to do and decided to make a different, quicker cake instead. Halfway through making the batter I realised I had no sunflower oil as was needed, so had to substitute Extra Virgin Olive Oil, about 300ml or so, anyway the cake was DISGUSTING, it was pure, strong olive oil tasting, with a hint of chocolate (despite 300g 80% chocolate in it) and went straight in the bin after one tasting by me and the birthday girl! We did see the funny side but she had to go birthdaycake-less. So I  eventually got round to making her the original intention of birthday cake and it was well worth the wait - this is SO good!

 

I did eat about a third of the caramel mixture before it made it on the cake, but I defy anyone not to. This cake is chocolate sponge, three layers of it no less, each one sandwiched with a layer of salted caramel AND chocolate frosting, then the whole cake slathered in said frosting. It's moist, sticky, rich, chocolatey, carameley and darn well amazing. It is easy enough to make and is definitely worth the time to make it. As it's so rich, it can easily stretch to about 16 portions although hummingbird states it serves 10-12. I ashamedley confess it lasted two of us less than two days.

Ingredients
FOR THE SPONGE
300g unsalted butter, softened
300g caster sugar
140g soft light brown sugar
3 eggs
100g cocoa powder
160ml buttermilk
1tsp vanilla extract
330g plain flour
2tsp baking powder
1tsp bicarbonate of soda
1/2 tsp salt

FOR THE SALTY CARAMEL
200g caster sugar
2tbsp golden syrup
120ml double cream
60ml soured cream
1tsp fine sea salt

FOR THE FROSTING
200g caster sugar
2tbsp golden syrup
360ml double cream
450g dark chocolate (minimum 70%), chopped (plus extra to decorate)
450g unsalted butter, softened
sea salt flakes, for sprinkling

Three 20cm (8in) diameter cake tins, loose bottomed.

• First make the salty caramel. In a small saucepan bring the sugar and golden syrup to the boil with 60ml (2fl oz) of water, allowing the mixture to boil for about 10 minutes, during which time it should become quite syrupy and a rich caramel colour. 
• Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should completely dissolve in the cream. 
• When the sugar syrup is ready, remove it from the heat and carefully add the hot cream. It will bubble up as you pour in the cream, but smooth out again quickly after that, becoming a creamier golden colour. Pour the caramel into a small bowl and set it aside to cool while you make the frosting.
• In a small, clean saucepan, bring the caster sugar and golden syrup to the boil with 60 millilitres of water, again letting this boil for approximately 10 minutes or until it is syrupy and caramel-coloured.
• In a separate pan, bring the double cream to the boil. Carefully pour the hot cream into the caramel: as before, it will bubble up, but settle again shortly afterwards. Set this caramel aside to cool slightly.
• Once it has cooled, add the chopped chocolate, stirring constantly while the chocolate melts. Using a hand-held electric whisk, mix the frosting for about 10 minutes or until the bottom of the bowl feels cool.
• Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for 40–50 minutes while you make the sponge.
• Preheat the oven to 170°C/gas mark 3, and line the bases of the sandwich tins with baking parchment.
• Using a freestanding electric mixer with the paddle attachment, or a hand-held electric whisk, cream together the butter and both types of sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
• In a jug stir together the cocoa powder, buttermilk and vanilla essence with 60 millitres of water to form a thick paste. Sift together the remaining sponge ingredients, then add these in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly on a low-to-medium speed until all the ingredients are incorporated.
• Divide the batter between the three prepared cake tins and bake for approximately 25 minutes or until the top of each sponge feels springy to the touch. Allow the sponges to cool slightly in their tins before turning out on to a wire rack and cooling completely before assembling.
• Once the sponges feel cold to the touch, place one on a plate or cake card and top with approximately two tablespoons of the salty caramel, smoothing it over the sponge using a palette knife. Top the caramel layer with three to four tablespoons of the frosting and smooth it out as before.
• Continue this process, sandwiching together the other two sponges with the remaining salty caramel and a layer of frosting and leaving enough frosting to cover the sides and top of the chocolate cake.  To finish, decorate the top with some extra chopped chocolate and a light sprinkling of the sea salt flakes.

Caramel Oozing (good word: oozing)