Salted Caramel Chocolate Cake

For the lovely Rebecca’s birthday, I was requested to attempt the gorgeous Martha Stewart Salted Caramel Chocolate Cake of her dreams… this was the result:

salted caramel chocolate cake


For the Cake

375g Plain flour

600g Granulated sugar

177g Cocoa powder

1 Tbsp Bicarbonate of soda

1.5 Tsp Baking powder

Coarse salt

4 Large Eggs

356ml Milk or buttermilk

137ml Oil, sunflower or vegetable

2 Tsp Vanilla extract

cake batter in tins


melted chocolatelayered cake









For Caramel **though I used a jar I had made earlier**

800g Granulated sugar

4 Tbsp Golden syrup

480ml Double cream

267g Butter

Coarse salt

For the Frosting

60g Cocoa powder

267g Butter

63g Icing sugar, sifted

Coarse salt

454g Dark chocolate, cubed, melted and cooled
1) Preheat oven 175/180 degrees

2) Grease and line three 9″ round cake tins

3) Mix together all the dry ingredients

4) Put all wet ingredients into a jar and lightly whisk

5) With the mixer on medium speed, gently pour the wet ingredients in a steady stream into the dry ingredients until combined

6) Divide cake batter between three tins

7) Bake for 35-45 minutes, util the cakes are baked through

8) Whilst the cake is in the oven, make the frosting…

9) Whisk together the cocoa powder and 10 Tbsp warm water.

10) Beat the butter, icing sugar and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until light and fluffy

11) Gradually beat in the melted chocolate and cocoa power

12) Let it stand for least 30 minutes

13) Take the cakes out of the oven and cool

14) Once entirely cooled, slather on salted caramel between the layers of cake

15) Once entirely assembled cover the entire cake in frosting and cool in the fridge overnight

16) Cut an enormous piece and enjoy with a nice cuppa



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