What’s not to love about Chocolate AND Salted Caramel? Both ingredients make my eyes twinkle and tummy growl.
This was made 1 week after watching Eric Lanlard demonstrating in the Cake Bake and Sweet Show (yup, it looked so good that I had to make it asap!)
Surprisingly, it wasn’t too difficult to make, only the salted butter caramel layer was a bit tedious because I was still getting used to my new kitchen.
This is the first time making this and I’m guessing because my layers weren’t in the freezer for long enough, that’s why it kind of collapsed. I also didn’t get golden caster sugar that the recipe suggested, but it still tastes good none the less. Note: Billington, which is available in Woolies, supplies golden caster sugar.
This cake is deliciously fudge-ly rich, everyone liked how the salted caramel layer balanced out the chocolate sweetness.
Hope you’ll enjoy the cake as much as I did, happy baking everyone!
Eric Lanlard’s Salted Butter Caramel Layered Chocolate Cake(Recipe adapted from Eric Lanlard’s Chocolat)
For the caramel biscuit
- 100g salted butter or 100g unsalted butter + ¼ tsp sea salt, plus extra for greasing
- 225g digestive biscuits
- 300g golden caster sugar (I used caster sugar)
- 2 tbsp water
- 100ml single cream
- 2 pinches of sea salt
For the chocolate sponge
- 100g unsalted butter, plus extra for greasing
- 200g dark chocolate, roughly chopped
- 150ml milk
- 4 eggs, separated
- 100g caster sugar
- 100g plain flour
For the chocolate glaze
- 200g dark chocolate, chopped
- 200ml single cream
- To make the caramel biscuit, grease 2 x 20 diameter
sandwich cake tins (just make
sure it’s smaller than your sponge cake tin) and line the bases with
baking paper. Put the biscuits into a food processor and whizz to
- Put the sugar and water into a heavy-based
saucepan and dissolve over a low heat. Increase the heat and cook
until it forms a lovely amber caramel. Remove from the heat and
carefully stir in the cream, followed by the butter and salt. Stir
the biscuit crumbs into the caramel, then divide equally between the
prepared tins and press down with the back of a spoon. Place in
the freezer to set.
- To make the sponge, preheat the oven to 180°C. Grease a
deep 22cm diameter loose-bottomed cake tin and line with baking
paper. Melt the chocolate, butter and milk together in a heatproof
bowl set over a saucepan of barely simmering water (make sure the surface of the
water does not touch the bowl)
- In a large bowl, whisk the egg yolks and sugar together
using an electric hand whisk until pale and fluffy. Stir in the
chocolate mixture, then fold in the flour.
- In a clean, dry bowl, whisk the egg whites to soft
peaks, then gently fold into the chocolate mixture.
- Remove the caramel biscuit discs from the freezer and
remove from the tins, discarding the lining paper. Place one of the
discs on the bottom of the prepared loose-bottomed cake tin and
spread with half of the cake mixture. Lay the other caramel disc on
top and cover with the remaining cake mixture.
- Bake in the oven for 25–30 minutes until the cake is
just cooked – it should be almost undercooked for extra gooeyness.
Leave to cool in the tin for 10 minutes, then turn out on to a
cooling rack to cool completely.
- To make the glaze, put the chocolate into a heatproof bowl. Put the cream into a saucepan and heat to simmering point, then pour one-quarter over the chocolate. Leave for 1 minute until the chocolate starts to melt, then gently stir in the rest of the cream until smooth and glossy.
- Using a palette knife, cover the cooled cake with the chocolate glaze. Chill in the refrigerator until set before serving.