Salted Caramel Chocolate Cake
Rich chocolate cake with a fluffy and creamy salted caramel buttercream
Ingredients
Chocolate Cake
- 225 g Butter
- 100 g White Sugar
- 125 g Light Brown Sugar
- 185 g Self-raising flour
- 40 g Cocoa Powder
- 4 Eggs
- 1 tsp Vanilla Extract
Salted Caramel Buttercream
- 85 g Butter room temp
- 100 g Icing Sugar
- 85 g Caramel
- Pinch Salt
Instructions
Cake
- Pre-heat the oven to 180/160 fan Celsius and line two 8 inch baking tray with parchment paper.
- Mix the butter and both sugars in a bowl with an electric hand whisk (you can use a normal whisk or wooden spoon if you don’t have one) – mix them together until the mixture is pale.
- Add in the eggs and vanilla extract and whisk until light and fluffy, then sift in the flour, cocoa powder and baking powder and mix until combined.
- Pour the mixture into the lined baking tray and place into the oven for 20-25 mins
- Once baked, allow the cake to cool before decorating.
Buttercream
- Add the butter and 1/3 of the icing sugar into a bowl, beat using and electric whisk until combined. Repeat this process until all the icing sugar has combined into the butter.
- Beat the mixture for a few minutes until it becomes pale in colour.
- Add the caramel and pinch of salt into the mixture and whisk again until combined.
Decorate
- Assemble your cake by spreading the buttercream on the bottom layer (add a drizzle of caramel if you wish). Place on the top layer of cake and then cover with the buttercream using a spatula.Place the caramel into a piping bag and drizzle down the sides. You can add buttercream swirls to the top like I have or leave plain.