Baking Heaven April 2020

use dark chocolate

so the flavour is

rich and indulgent

CHOCOLATE

WWW.FOODHEAVENMAG.COM APRIL baking heaven 9

Chocolate and salted

caramel cake

SERVES 8 -12
For the sponges
250g (9oz) unsalted butter, at
room temperature
150g (5oz) golden caster sugar
100g (3½oz) light brown sugar
4 large free-range eggs, beaten
(weigh the eggs to ensure you
have the same weight as the
butter: 250g (9oz))
200g (7oz) self-raising flour
1 tsp baking powder
50g (2oz) cocoa powder
40ml (1½fl oz) whole milk
For the Swiss meringue
buttercream
115ml (3¾fl oz) free-range egg
whites
200g (7oz) golden caster sugar
250g (9oz) unsalted butter, chilled,
but removed from the fridge
30 minutes before using, cubed
1 tbsp vanilla extract
200g (7oz) dark chocolate (70%
cocoa solids), melted
For the salted caramel (you will
need 200g (7oz) for this recipe)
50g (2oz) caster sugar
100ml (3½fl oz) water
150ml (5fl oz) double cream
15g (½oz) unsalted butter
½ tsp vanilla bean paste
a pinch of sea salt
For the decoration
30g (1¼oz) chocolate malt balls

To make the salted caramel
1 Place the sugar and water together
in a heavy-based non-stick frying pan.
Heat until the sugar has dissolved and
continue until the liquid has coloured to
a dark amber. The bubbles will get
larger, stickier and slower.
2 With caution, add half the cream and
whisk into the sugar. Reduce the heat
and simmer for 2 minutes.
3 Add the remaining cream, butter,
vanilla and salt and simmer until the
caramel has thickened and is no longer
cloudy; about 5-10 minutes. It suddenly
will appear clearer and shiny – this is
the point you’re looking for! Pour into a

clean bowl or jug and leave to cool.

Taste and add more salt if necessary.

To make the sponges

1 Preheat the oven to 190°C/Gas Mark

5. Grease and line the base and sides of
   two 20cm (8in) round cake tins.
   2 Place the butter and sugars in a large
   bowl and beat together until light and
   fluffy. Add the beaten eggs a little at a
   time until fully incorporated. Sift the
   flour, baking powder and cocoa
   together, then fold into the cake
   mixture. Stir in the milk.
   3 Divide the batter equally between the
   tins and level the surface with the back
   of a spoon. Bake for 20 minutes until
   the cakes are baked, beginning to shrink
   away from the sides of the tins and
   spring back when pressed gently.
   4 Remove from the oven and transfer
   to a wire rack. Leave the cakes to cool
   in the tins for 5 minutes before turning
   out to cool completely.

To make the buttercream

1 Place the egg whites and sugar in a

large, clean heatproof bowl and place

over a pan of gently simmering water.

Whisk with a hand balloon whisk and

monitor the temperature until it reaches

61-70°C (142-158°F), about 10 minutes.

2 Remove from the heat and attach to a

stand mixer fitted with the whisk

attachment. Whisk the meringue until it

has thickened, tripled in size and cooled to

room temperature. Change the

attachment for the beater and add the

butter in small batches until fully

incorporated and thickened. Whisk in the

vanilla extract. Pour in the melted

chocolate and 200g (7oz) of the salted

caramel. Mix until combined and smooth.

To assemble the cake

1 Place one sponge layer on a cake

stand. Spread generously with the

buttercream, then top with the second

layer. Spoon the remaining buttercream

on top and smooth with a palette knife.

Sprinkle with the malt balls and serve.

This cake will keep at room temperature

for 3-5 days. Suitable for freezing if

stored in a suitable container with a lid.