Salted caramel and milk chocolate cake with salted caramel cream

Salted caramel and milk chocolate cake with salted caramel cream

By
From
Lamingtons & lemon tart
Serves
8–10
Photographer
Patricia Niven

I wanted to include a few of my go-to, tried-and-tested recipes in this book. As much as I am known for cakes and desserts with multiple components and layers, when I cook at home I often return to simpler recipes that I know will be crowd-pleasers – and this is one of them. It’s an easy method and a cake that really showcases one of my favourite ingredients. Yep, you guessed it … salted caramel.

The salted caramel cream is a great recipe, useful for spreading or piping and much better than just using regular salted caramel, which can leak and tear the cake when spreading it too cold.

Ingredients

Quantity Ingredient

Salted caramel cream

Quantity Ingredient
185ml thickened cream
225g caster sugar
4 eggs
2 gold-strength gelatine leaves, soaked and drained
1 teaspoon salt
165g unsalted butter

Salted caramel and milk chocolate cake

Quantity Ingredient
160g caster sugar
120ml thickened cream
120g cold unsalted butter, diced
1 tablespoon liquid glucose
1 vanilla bean, seeds scraped
1 teaspoon salt
210g plain flour, (cake or soft flour if you can find it)
1 teaspoon bicarbonate of soda
2 eggs
120ml full-cream milk
120g milk chocolate, roughly chopped

Assembly

Quantity Ingredient
dutch cocoa powder, for dusting

Method

  1. To make the salted caramel cream, place the cream in a saucepan and bring to the boil over medium heat, then remove the pan from the heat and set aside.
  2. Place a larger saucepan over medium heat for 1 minute until hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat-resistant spatula to dissolve the sugar, and cook each addition until it is a deep amber colour before you add the next batch.
  3. Once all the sugar is in and you have a golden caramel, add half the hot cream. BE CAREFUL! This mixture will expand furiously and the steam is extremely hot. Whisk the mixture and gradually add the remaining cream until everything is combined.
  4. Once the mixture has settled, whisk the eggs in a bowl by hand. Pour over one-third of the cream mixture and continue to mix well.
  5. Pour this mixture back into the saucepan and again stir to combine. Reduce the heat to low and cook the mixture until it reaches a temperature of 82°C. Use a sugar or digital thermometer for accuracy. Remove the pan from the heat.
  6. Whisk the gelatine into the pan, along with the salt and butter, until you have a smooth cream. Pour the cream into a container and cool for a minimum of 4 hours before using.
  7. For the cake, preheat the oven to 160°C. Grease an 18 cm non-stick cake tin with a removable base.
  8. Place a large saucepan over medium heat for 1 minute until hot. Gradually add the sugar to the pan in three stages. Stir with a wooden spoon or heat-resistant spatula to dissolve the sugar and cook each addition until it is a deep amber colour before you add the next batch.
  9. Once all the sugar is in and you have a golden caramel, add the cream, butter, glucose, vanilla seeds and salt. Stir well until you have a thick, golden, even-coloured caramel. Turn off the heat and leave to cool in the pan for 20 minutes.
  10. Sift the flour and bicarbonate of soda into the bowl of a freestanding electric mixer then mix in the cooled caramel. Attach the paddle and mix on medium speed to remove any lumps and gradually add the eggs, one at a time, until both are incorporated. Mix well for 1 minute. Add the milk and chocolate and mix well to incorporate.
  11. Pour the batter into the prepared tin and bake for 30–40 minutes, or until the cake is cooked. To test to see if the cake is cooked, insert a skewer into the centre and pull it out. If it comes out clean the cake is cooked through.
  12. Allow the cake to cool in the tin then turn it out.
  13. To assemble, transfer the cooled caramel cream to a mixing bowl and smooth out using a spatula.
  14. Using a serrated knife, trim off any uneven bits on the surface of the cooled cake.
  15. Cut the cake in half, horizontally, and spread about 300 g of the smooth salted caramel cream onto the bottom half leaving a 5 mm gap from the edge of the cake.
  16. Place the top sponge, trimmed side down, on the caramel and press down gently. Dust with cocoa powder.

Tip:

  • This cake freezes well. Wrap it in plastic wrap and place it in the freezer for up to 2 months.
Tags:
darren purchese
burch and purchese
sweet studio
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