Salted Caramel Chocolate Cake

I do not know about you, but I am loving Salted Caramel. Nothing beats it, it is absolutely divine. I have been wanting to make salted caramel buttercream for a while now, but never got round to it till now. I decided I was going to whip up a delicious chocolate cake with salted caramel buttercream filling and then for added death by salted caramel, I made a ganache with Galaxy Salted Caramel Chocolate. It may be OTT for some, but it was gorgeous. If you want to whip up this cake for yourself, check out my recipe below!

Chocolate Cake

• 150g self-raising flour
• 50g cocoa powder
• 1tsp baking powder
• 150g brown sugar
• 150g butter/soft spread
• 2tsp instant coffee dissolved in 2tbsp boiling water
• 150g plain chocolate
• 1tbsp natural yoghurt
• 3 eggs

Thick Salted Caramel Buttercream

• 115g salted butter
• 200g brown sugar
• 80ml double cream
• 1/2 tsp salt
• 240-360g icing sugar
• additional salt

Now for the technical instructions:

1.  Grease and base-line two 8inch sandwich tins with greaseproof paper & preheat the oven to 190C
2. Break the chocolate into small pieces and put in a heatproof bowl over a saucepan of boiling water with the liquid coffee. Soften the butter if its stiff in the microwave for a couple of seconds, do not melt it.
3. Sift the flour, cocoa powder and baking powder into a large mixing bowl.
4. Add the chocolate, butter, sugar, yoghurt and beaten eggs into the bowl and mix with a hand mixer until its runny and smooth. This should only take 30 seconds
5. Divide the mixture into the 2 prepared sandwich tins and bake for 20-25 minutes, until a skewer comes out clean. Let them cool on a wire rack.
6. To make the buttercream, melt the butter into a saucepan and then add the brown sugar and double cream. Stir until the sugar has dissolved. Add the 1/2 tsp salt. Allow to bubble for no more than 3 minutes then take off the heat and let it cool for approximately 15 minutes. Do not put in the fridge. Whisk with a hand mixer on medium speed whilst adding small amounts of the icing sugar at a time until the desired consistency is achieved. I used the full 360g as I wanted it thick for the filling. You can then add cream or salt to alter the texture and taste to your needs. Frost the cake and enjoy!

Note: I also melted some Galaxy Salted Caramel Bars and mixed with a small amount of cream then poured onto the top of my cake to add some extra flavour. This is completely optional but super yummy!

I found the recipe for the salted caramel buttercream over at Sally’s Baking Addiction, and it is amazing! If your looking for some healthier baking ideas, you can check out the recipes for Slimming World Brownies or No Bake Sugar Cookie Energy Balls.

What do you think to my Salted Caramel Chocolate Cake, OTT or just right? Let me know in the comments!