The Salted Caramel Cookbook by Heather Thomas

Author:Heather Thomas [Thomas, Heather]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2022-08-15T00:00:00+00:00

VARIATIONS

Use dark or white chocolate.

Add some chopped peanuts or hazelnuts.

Add some toffee popcorn.

SALTED CARAMEL FUDGE CAKE

This fudgy, rich chocolate cake, filled and topped with salted caramel buttercream, is a real crowd pleaser and is destined to become a standard recipe in your repertoire. Chocoholics will love it!

SERVES 8–10

PREP 20 MINUTES

COOK 35–40 MINUTES

150g (5oz) dark (bittersweet) chocolate chips

350g (12oz/scant 1¾ cups) soft light brown sugar

240ml (8fl oz/1 cup) milk

150g (5oz/generous ½ cup) butter, plus extra for greasing

3 medium free-range eggs, beaten

1 tsp vanilla extract

225g (8oz/2¼ cups) plain (all-purpose) flour

1½ tsp baking powder

1 tsp bicarbonate of soda (baking soda)

2 tbsp unsweetened cocoa powder

a pinch of salt

1 quantity Salted Caramel Buttercream

Preheat the oven to 160°C (140°C fan)/315°F/gas 3. Grease two 20 × 20cm (8 × 8 inch) round sandwich cake tins (pans) and line the bases with baking parchment.

Heat the chocolate chips with 200g/7oz (1 cup) of the sugar and the milk in a saucepan set over a low heat. Stir until the sugar dissolves into the melted chocolate. Remove from the heat.

Using a hand-held electric whisk, beat the butter and the rest of the sugar in a large bowl until soft and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Sift in half of the flour, the baking powder and bicarbonate of soda, and fold in gently with a metal spoon. Add the remaining flour, the cocoa and salt and fold in gently.

Add the melted chocolate mixture and, using a figure-of-eight motion, fold in gently until the mixture is evenly coloured. Divide it between the lined cake tins.

Bake in the preheated oven for 35–40 minutes, or until the sponges are risen and a thin skewer inserted into the centre comes out clean. Leave to cool in the tins on a wire rack.

When the sponges are cold, peel off the baking parchment and sandwich them together with some of the salted caramel buttercream. Spread the remaining buttercream over the top and sides of the cake. Cut into slices to serve. The cake will keep well in an airtight container for up to 5 days.

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