If you’ve read my Caramel Cupcakes post, you’ll know that the recipe for the frosting made A LOT! I had a whole pot of it left over to use up.
I knew that I wanted to add some salt to it and make salted caramel. The original batch was a little too sweet for me (although I had no complaints from everyone else who ate them).
I’m a member of my local WI (Women’s Institute) group and have a committee meeting this evening to discuss our next event (A Christmas Feast!). I’ll post more about the WI soon – people have an idea of what the WI is all about but I can guarantee you ours is definitely different and modern.
I wanted to make a cake to take to the meeting. It is LAW, don’t you know, that to be a WI lady, you must either bake, or eat, cakes. You’re absolutely not allowed to join if not. True fact.
I thought that’d I’d try to use up my icing by making a chocolate cake and cover it with the caramel frosting. Chocolate plus salted caramel = no willpower.
This chocolate cake is a bit of an odd one. It uses no butter and instead uses oil. The mixture is nothing like a normal cake mixture, it’s very runny and wet. But trust me when I say, just go with it. It will produce a lovely, light and airy sponge which, when added with the frosting is to die for!
I’m hoping no-one else takes a cake as well as I may end up feeling a little sick – I can’t help but try a bit of everything. I just can’t stop myself – I have a problem!
On to the cake.
SALTED CARAMEL CHOCOLATE CAKE
For the cake
175g self-raising flour
1 teaspoon bicarbonate of soda
2 tablespoons cocoa powder
150g caster sugar
150ml sunflower oil
2 tablespoons honey
For the Frosting
Use the remainder of the mixture from the caramel cupcakes recipe – to remind you, the whole recipe is…
140g Carnation Caramel/dulche de leche
200g cream cheese
450g icing sugar
1 teaspoon sea salt flakes
REMEMBER – this recipe made enough frosting for both the cupcakes AND this cake!
I made this cake in my KitchenAid but in the past have made it with an electic whisk or even by hand and it came out fine.
— Preheat the oven to 180 degrees celcius. Line and grease two 20cm sandwich tins.
— In the bowl of your mixer, measure out the flour, cocoa powder, bicarb and caster sugar. Give it a quick stir or mix.
— In a measuring jug, measure out the milk, oil, and honey. Chuck in the eggs and give it all a stir. Then, with the mixer on a low speed, slowly start to add the wet ingredients to the dry.
— Once fully mixed, turn up the mixture to a medium speed for 2 minutes (I used level 4). The mixture should be runny and have a few air bubbles in it.
— Let the cakes cool on a rack. Once cool, spread a layer of caramel top of one cake. you can take this from the remainder of what is left in your can. Cover this with a layer of frosting (for directions on how to make, refer to my previous post) then sandwich the other cake on top. Cover the whole cake with the rest of the icing using a pallet knife, or whatever you have available. Decorate, if you like, with some sprinkles or chocolate swirls.
FYI – Although the cake wasn’t presented as well as I’d have liked, it went down a treat at our WI committee meeting!