Salted Caramel Chocolate Layer Cake

What could be better than a combination of caramel, lightly salted, with a rich chocolate cake, light fluffy chocolate buttercream with a dark chocolate glaze dripping down the sides?
Not much if you ask me.. well except maybe Peanutbutter added to it.. but that’s just my obsession.

This cake was created into two mini tiered cakes for a friend’s birthday. I have put time, effort, thought and love into it for her, so hopefully it doesn’t disappoint.

Want the recipe?

salted caramel chocolate layered cake

salted caramel chocolate layered cake

Salted Caramel Chocolate Layer Cake
makes two mini 3 layered cakes
serves; 1, 2, 6? as many as you want to share it with, perhaps not more than 8!

note: I weighed everything, to be exact this might be better

Cake ingredients
3/4c all-purpose flour (180g)
3/4c caster sugar (150g)
3tbsp Self raising flour
45g extra dark cocoa powder
1tsp baking soda
1/2tsp baking powder
pinch salt
140g softened butter
2 eggs, room temperature
1tsp vanilla

Salted Caramel Butter Cream Ingredients
1/2c caster sugar (100g)
1/8c water (30ml)
1/8c cream (30ml)
generous pinch of sea salt – Fleur de sel
3/4c softened butter (170g)
2 egg whites
1 tsp vanilla

Dark chocolate butter cream
150g dark chocolate
3/4c icing sugar
170g softened butter
1tsp vanilla
2tbsp thickened cream

Chocolate glaze
100g dark chocolate
1/3c cream

salted caramel chocolate layered cake

salted caramel chocolate layered cake

1. Make your cake. Preheat oven to 180 degrees celsius and line and grease three mini cake tins.
2. In an electric mixer cream the butter and sugar. Add the vanilla and egg and beat the eggs into the mix, one at a time.
3. In another bowl sift the dry ingredients twice. Add the dry ingredients to the mixture and beat to incorporate.
4. Pour the batter into the pans evenly. The batter is a bit thick. If like me you only have one or two pans, the filling should fill each about 3/4 of the way up. cook one cake at a time, just glad wrap your mixture bowl while you wait for each to cook.
5. Cool for about 35 minutes. Test with a skewer
6. Once cooked allow to cook slightly before turning out onto a wire cooling rack.

7. Make your caramel butter cream.
8. Place 75g of your sugar into a small pot with the water. Bring to the boil and shake the pot occasionally. Cook until dark amber in colour and caramel but do not burn. Remove from the heat and add the cream in. It will splatter, be careful. Whisk in until the caramel is cooled. Set aside.
9. Place the butter in an electric mixer and beat till smooth. Turn off mixer and set aside.
10. Get some water simmering in a small pot and place a heat prof bowl over top. Add the egg whites and remaining sugar and whisk using an electric mixer until sugar is dissolved. Remove from heat and whisk into soft peaks. Warning; do not over heat over the water, you will cook the egg whites!
11. Once soft peaks are formed, add the butter and whisk in, followed by adding the cooled caramel. Set aside.

12. Make your chocolate buttercream
13. Whip your butter and sugar until light and fluffy. Add the thickened cream to thin out. Add the vanilla.
14. melt your chocolate either over a water bath or carefully in the microwave. with the mixer going add to the butter mix.
15. set aside

16. You are now ready to assemble.
17. Trim the tops off the cakes to even out, and cut each in half.
18. Place a base piece onto each plate of cake base and cover with the caramel buttercream. Place another piece of cake overtop. Repeat with more caramel butter cream. Place on the last piece of cake and finish with the salted caramel buttercream.
19. Place in the fridge for 10 minutes
20. Remove and place a very thin layer of the chocolate buttercream. Place back in the fridge for ten more minutes – this is known as a crumb layer and seals the cake
21. Take the cake back out and add your final coat of the milk chocolate buttercream. To make neat, invest in an icing tool, otherwise use the back of a knife and hod at a 45degree angle to the cake and turn the cake as you go. The buttercream should firm up on the cake as the cake will be cooled which will make it easier to firm over if you have filled in all your gaps.
22. Back in the fridge it goes.

23. make the chocolate glaze by melting the chocolate and cream together either over the stove or 40sec max in the microwave. once combined, remove the cakes and do one cake at a time, spoon the mix over the cake and allow it to run down the sides (you may need to encourage some of it to spill over the sides from the top). The glaze will stop running as the coldness from the cake firms it up. Complete the over cake, and place back into the fridge until ready to eat.

Notes: You can use milk chocolate
You can start this a day in advance.
Take out of the fridge 20minutes prior to consuming so the Butter cream can soften up.
Cut with a hot sharp un-serrated knife.
Eat with vanilla ice-cream
Add a scoop of peanut butter and I imagine it would be like snickers?

cake cut

cake cut


About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
This entry was posted in Desserts, My Cooking, Treats and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Salted Caramel Chocolate Layer Cake

  1. this just looks devilishly good!!!

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