A good cake is about gooeyness, texture and chocolate. This has that… and more.
- 350g salted butter
- 400g light muscavado sugar
- 175g dark chocolate, finely chopped
- 2 tbsp strong coffee, dissolved
- 1 tsp vanilla extract
- 4 large eggs, lightly beaten
- 225ml buttermilk
- 350g plain flour
- 3 tsp baking powder
- 150g ground almonds
For the salted caramel buttercream icing
- 250g caster sugar
- 190ml Elmlea Double Light
- 1 tsp salt
- 1 vanilla pod, seeds scraped out
- 320g salted butter
- 400g icing sugar, sifted
- Heat the oven to 180°C/160°C fan/Gas 4. Grease and line the bases of 3 x 20cm round sandwich tins. Cream the butter and sugar together until pale and fluffy.
- Place the chocolate in a bowl and pour over 180ml just-boiled water. Stir well until the chocolate has melted; leave to cool completely.
- Mix the coffee and vanilla extract to the beaten eggs and gradually add this mixture to the creamed butter and sugar, whisking. Add a little flour if it begins to curdle.
- Fold the melted chocolate and buttermilk through the mix and, when it’s incorporated, fold through the flour, baking powder and ground almonds. Divide the mixture between the 3 tins and bake for 25 minutes or until the cake springs back when touched. Leave to cool for a couple of minutes in the tin before turning out on to a wire rack.
- For the caramel sauce, place the sugar with 6 tbsp water in a high-sided saucepan. Cook on high until the sugar melts and turns into an amber coloured caramel. Remove from the heat immediately and add the Elmlea; be careful as it will rise and splutter. Continue to stir and add the salt and vanilla seeds. Leave the mixture to cool completely.
- Cream the butter and icing sugar together until pale and fluffy; this will take at least 5 minutes using an electric whisk. Continue whisking and add half the cold caramel mix.
- When the cakes are completely cool, spread a little less than a third of the buttercream over one sponge, drizzle with caramel sauce then place the second cake on top and repeat. Place the final cake on top and spread with a thick layer of buttercream. Pipe the rest of the icing around the rim of the cake then drizzle over the remaining caramel, allowing it to trickle down the sides. If desired, decorate with chocolate curls.
GDAS: Per serving: calories 647 (32%), sugar 58g (64%), fat 38g (54%), saturates 21.5g (108%), salt 0.8g (13%) of your guideline daily amount
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