unsalted butter, softened at room temperature
firm dark brown sugar
baking powder Baking powder bay-king pow-dah Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
butter, cubed & softened at room temperature Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
double cream, at room temperature
sea salt flakes, crushed
butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
cream cheeseHeat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. In a bowl or freestanding mixer, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until the whole mixture is really aerated (if your mixture looks like it might be splitting, add a little of your flour). Add the vanilla, then mix in the flour and baking powder, alternating with the milk. Divide the mixture between the tins and cook for 25-30 minutes or until the top and edges are golden brown and a skewer comes out clean. Leave to cool in tins for 10 minutes before flipping onto a wire cooling rack and peeling off the baking parchment. Allow to cool.
the salted caramel sauce by heating the sugar in a medium saucepan over a low to medium heat. Resist the temptation to stir. Instead, when it starts to melt, gently swirl the pan. Cook until amber in colour – this will take 5-6 mins. Remove from the heat and add all the butter. The mixture will bubble up, but let it melt completely before stirring. Slowly pour in the cream and add the sea salt, put back on a gentle heat and warm until it's a smooth sauce. Pour into a jug and leave to cool to room temperature.
make the cream cheese caramel icing: cream the butter with a freestanding mixer or in a bowl until light and creamy, slowly adding in half of the sifted icing sugar in parts until fully incorporated and fluffy. Add the cream cheese, 100g of the salted caramel sauce and the remaining icing sugar, then whisk until pale and smooth. Keep in the fridge until needed.
the cakes are cooled, move them to a flat surface and use a large skewer or thick straw to poke holes across the top of the cakes, being careful not to poke all the way through! Drizzle most of the remaining caramel sauce (reserving some for decoration) into the holes in the cake layers, topping up as they sink in, then spread any overspill across the cake layer. Leave to cool completely.
assemble, carefully place one layer onto a serving plate and cover with half of the cream cheese frosting. Repeat with the next layer, then use the remaining caramel to create a marbled pattern on top of the cake.
And it is impressive – four layers of dark, moist fudge cake filled with saltedcaramel swiss meringue buttercream (and extra caramel) and topped with whipped chocolate ganache and a generous drizzle of more saltedcaramel, this cake is truly indulgent (don’t think about the amount of sugar involved…)
SaltedCaramelCake Guilt. I've written about my affinity for saltedcaramel before (although not to be confused with my infatuated love affair with chocolate) and while the world may move on from the saltedcaramel obsession
baking, cake, kitchenaid, recipe, saltedcaramel, vanilla. Decorate the top as you wish, once the caramel has cooled you could swirl it through the butter cream creating a marbled effect before decorating the top of the cake
OK, it is every chocolate lover's dream, and, yes, it is supposed to have six layers, and it is filled with milky saltedcaramel sauce and then frosted with rich chocolate butter cream, but it is not that difficult to make, is it
Add a little decadence to your life with this Chocolate SaltedCaramel Mug Cake. A rich chocolate cake made with dark chocolate with dollops of saltedcaramel in the batter, then drizzled with more saltedcaramel on top
saltedcaramel and peanut butter stuck on the bottom, almond and honey banana cake. Although the half pot of Tesco Finest SaltedCaramel Chocolate Spread and teeny slither of chunky peanut butter stuck to the bottom of an old jar did inspire me to bake, so it can't be all bad
Even better, it’s saltedcaramel flavored. Sometimes it’s more draining than entertaining to monitor them in the kitchen, but projects like this five minute ice cream cookie cake make cake-making a worry-free family affair
still on my saltedcaramel trip I was thinking about how I could use it in a cake that could handle it without being way too sickly sweet and the bananas that were sitting on the bowl opposite my desk were my inspiration