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  • Briony May

Chocolate Cake with Salted Caramel Buttercream and Chocolate Ganache

Updated: Nov 6, 2018


I don't want to blow my own trumpet but this chocolate cake is so good! There is a few teaspoons of coffee in it but you can't taste it, it just brings out the chocolate flavour. It is so easy to make and if you don't want to do all the fancy decorations, don't! There is always shop bought icing!! Just enjoy making it, and eating it of course.



Ingredients

600g self raising flour

750g golden caster sugar

1 tsp salt

150g cocoa powder

2 tsp baking powder

250ml vegetable oil

4 medium eggs

1 tsp vanilla extract

450ml whole milk

450ml boiling water + 3 tsp instant coffee


Icing

250g unsalted butter, softened

500g icing sugar, sifted

1 tsp salted caramel flavouring (Tesco)

Splash of milk to loosen (let come to room temp)


Ganache

200ml double cream

200g dark chocolate

Nuts of your choice, crushed, to decorate


Method

1. Oven on to 180°C fan. Grease and line 3 x 8 inch tins.

2. Flour, sugar, salt, cocoa powder and baking powder in a large bowl. Whisk to combine.



3. Oil, eggs, vanilla and milk in a bowl. Whisk to combine.



4. Add coffee to boiling water. Mix well.



5. Add egg mixture to flour mixture. Mix to combine. Add coffee mixture. Mix well to combine.



6. Divide between tins. Bake for 30-35 minutes until skewer comes out clean.



7. Leave to cool in tins then tip onto cooling racks.

8. Use serrated knife or cake leveller to level cakes.

9. Make icing. Beat butter until pale and smooth. Add icing sugar in 2 batches. Beat well between each batch. Add salted caramel flavouring. Beat until smooth. Add a dash of milk (room temp) to loosen if needed. Put 3 tablespoons in a piping bag with star nozzle and put bag in fridge.



10. Make ganache. Break up chocolate in bowl. Heat cream in pan until steaming and almost boiling. Pour over chocolate. Leave for 3 minutes. Stir well to combine. Set aside to thicken as it cools.



11. Build cake. One cake on plate/board, top with buttercream and smooth. Repeat with next two cakes. Add buttercream to sides and smooth. Put in fridge to chill for 30 minutes.



12. Use a teaspoon to drip the ganache from the top edge of the cake. Fill in centre.

13. Sprinkle over nut of your choice and pipe on stars if you want to or leave plain. Enjoy!




Chocolate Cake with Salted Caramel Buttercream and Chocolate Ganache


Ingredients

600g self raising flour

750g golden caster sugar

1 tsp salt

150g cocoa powder

2 tsp baking powder

250ml vegetable oil

4 medium eggs

1 tsp vanilla extract

450ml whole milk

450ml boiling water + 3 tsp instant coffee


Icing

250g unsalted butter, softened

500g icing sugar, sifted

1 tsp salted caramel flavouring (Tesco)

Splash of milk to loosen (let come to room temp)


Ganache

200ml double cream

200g dark chocolate

Nuts of your choice, crushed, to decorate


Method

1. Oven on to 180°C fan. Grease and line 3 x 8 inch tins.

2. Flour, sugar, salt, cocoa powder and baking powder in a large bowl. Whisk to combine.

3. Oil, eggs, vanilla and milk in a bowl. Whisk to combine.

4. Add coffee to boiling water. Mix well.

5. Add egg mixture to flour mixture. Mix to combine. Add coffee mixture. Mix well to combine.

6. Divide between tins. Bake for 30-35 minutes until skewer comes out clean.

7. Leave to cool in tins then tip onto cooling racks.

8. Use serrated knife or cake leveller to level cakes.

9. Make icing. Beat butter until pale and smooth. Add icing sugar in 2 batches. Beat well between each batch. Add salted caramel flavouring. Beat until smooth. Add a dash of milk (room temp) to loosen if needed. Put 3 tablespoons in a piping bag with star nozzle and put bag in fridge.

10. Make ganache. Break up chocolate in bowl. Heat cream in pan until steaming and almost boiling. Pour over chocolate. Leave for 3 minutes. Stir well to combine. Set aside to thicken as it cools.

11. Build cake. One cake on plate/board, top with buttercream and smooth. Repeat with next two cakes. Add buttercream to sides and smooth. Put in fridge to chill for 30 minutes.

12. Use a teaspoon to drip the ganache from the top edge of the cake. Fill in centre.

13. Sprinkle over nut of your choice and pipe on stars if you want to or leave plain. Enjoy!

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