Salted caramel chocolate cake, oh my!

I mentioned yesterday that I was about to make a salted caramel chocolate cake and that if it turned out well I’d post the recipe with pics. Well, it turned out….AMAZING!

I’m getting better at this whole cake making thing, just goes to show what can happen when you actually read recipes!

The only trouble I had was that this is meant to be a three layer cake and my third layer got a little stuck in the pan and broke when I tried to get it out (I didn’t line my pans!) (oops!).

No problem!

The one very valuable thing I learnt from three years at uni was “if you can’t hide it, make a feature of it!” so I broke the third layer into pieces and piled it on top…you’ll see what I mean in the pictures.

OK, recipe!


Ingredients for the cakes – this will make 3 cakes

1¾ cups self raising flour

2 cups sugar

¾ cup good quality cocoa powder

2 teaspoons bicarb soda

1 teaspoon salt

2 eggs, beaten

2 teaspoons instant coffee, dissolved in one cup hot water

¾ cup thick cream

½ cup canola oil

1 teaspoon vanilla paste (or extract)

Ingredients for the ganache

400 grams dark chocolate, coarsely chopped

200 ml  thick cream

Ingredients for the salted caramel

½ cup thick cream

1 cup sugar

1 tablespoon light corn syrup

¼ cup water

2 tablespoons butter, softened

½ teaspoon salt

1 teaspoon vanilla paste (or extract)

2 tablespoons sea salt flakes


  1. Preheat oven to 350ºF/180ºC. Grease and line a 20 cm round cake pans with baking paper (or if you have 3 cake pans the same size, prepare all 3 at once).
  2. In a large bowl, mix the flour, sugar, cocoa, bicarb soda, salt and beaten eggs, until smooth.
  3. Add the coffee (with the water), thick cream, oil and vanilla paste to the flour mixture and mix until smooth.
  4. Pour ⅓ of the batter into the prepared pan and bake for 20 – 25 minutes, or until a skewer inserted in the center comes out clean. Repeat with the remaining batter, until you have 3 cakes. Allow to cool completely.
  5. Prepare the ganache: heat the chocolate in a bowl set over a pan of simmering water until melted. Add the thick cream and stir vigorously until combined. Allow to cool to room temperature.
  6. Prepare the salted caramel: Place the thick cream in small pan and warm over low heat until ready to use. Do not boil.
  7. Place the sugar, corn syrup and water in a large pot and cook on medium heat while stirring until the sugar melts. Once the sugar has melted, stop stirring completely and allow the mixture to boil for about 5-7 minutes, until it reaches a deep amber colour. Remove immediately from heat once it reaches the desired colour.
  8. Pour the warm cream into the caramel and whisk vigorously until it’s smooth and creamy. Add the salt, butter and vanilla paste and continue to whisk until smooth. Pour the mixture into a glass container and allow to cool to room temperature before using.
  9. Assemble the cake: Place one cake on a serving plate and spread an even layer of the ganache onto the cake. Place the second cake on top of the ganache,  repeat with the ganache, then place the third cake on top. Drizzle with remaining ganache and the salted caramel and top with sea salt flakes.
  10. Refrigerate cake for at least one hour before slicing.



We ate ours with a dollop of thickened cream. Enjoy!

ps: you can see in the third photo how I had to break up the top layer of cake, you can either do this or leave it nice and flat, up to you!

K xx

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