Chocolate and Salted Caramel Cake

Delicious chocolate sponges sandwiched with salted caramel and salted caramel buttercream.

Serves 6-8

Ingredients

Chocolate Sponges: 

• 450g unsalted butter, softened

• 450g caster sugar

• 6 large eggs

• 375g self-raising flour

• 2 tsp baking powder

• 100g cocoa powder

• 150m lwhole milk

Salted caramel: 

• 200g caster sugar

• 80g butter

• 110ml double cream

• 1tsp salt

Buttercream: 

• 450gunsalted butter

• 900g icingsugar

• 250gsalted caramel

• 3 tbspmilk

Chocolate Drip: 

• 100g dark chocolate

• 20g unsalted butter

Decoration: 

• Chocolates

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Method:

1. Pre-heat the oven to 180 C (fan).

2. In a large bowl, cream together the butter and sugar until pale.

3. Add the eggs one at a time, then sift in the flour, baking powder and cocoa powder.

4. Add the milk, then mix together until just incorporated.

5. Divide the mixture between 3 greased and lined, 6 inch cake tins.

6. Bake for 35-40 minutes until a knife comes out clean.

7. Leave to cool in the tins, then leave to cool fully on a wire rack.

8. Meanwhile make the salted caramel. Melt thesugar in a saucepan over a low-medium heat until full dissolved and a golden colour. Add the butter and stir until melted, then remove from the heat and stir in the cream. Leave to cool fully before using.

9. For the buttercream, cream the butter and icing sugar and add the cooled salted
   caramel. If necessary add the milk to bring it to piping consistency.

10. Level off the cakes with a sharp knife, and then stack the sponges with a layer of
    buttercream and the leftover salted caramel in between each layer.

11. Crumb coat the cake with the buttercream and leave in the fridge for 20 minutes.

12. Cover the cake in a thick layer of buttercream and scrape until smooth.

13. For the drip, melt the chocolate and butter together until fully melted and then drip
    around the top of the cake.

14. With the leftover buttercream, pipe around the top of the cake, and place the chocolates
    on top.

15. Add sprinkles or anything else you wish for decoration.

16. Serve with Nc’Nean Single Malt Scotch Whisky, and enjoy!

This recipe was created as part of a partnership with Nc'Nean Whisky. Head to my Instagram reel @alice.fevronia to watch how I made it! Let me know if you give it a go!

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