Michael and Rachel's

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Salted Caramel Layer Cake

Updated: 25 Apr 2015

Ingredients

  • 300g self-raising flour
  • Pinch of salt
  • 300g caster sugar
  • 250g unsalted butter, softened
  • 4 large eggs
  • 4 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • Icing
  • 225g unsalted butter
  • 450g dark brown muscovado sugar
  • 175ml double cream
  • 300g icing sugar
  • ΒΌ teaspoon sea salt flakes
  • 100g dark chocolate

Method

  1. Preheat the oven to 180c. Cream the butter, sugar, and vanilla. Whisk the buttermilk and eggs together in a separate bowl then add gradually.
  2. Sift the flour and salt together then add gradually and beat on low speed until the mixture is well combined, thick and light.
  3. Divide evenly among 3 tins and bake for 25 minutes until the sponges are golden and springy when gently pressed in the centre. Cool on a wire rack and turn out.
  4. To make the caramel, put 175g of the butter in a pan with the muscovado and cream. Heat gently until the butter has melted then bring to the boil, stirring. Reduce the heat and simmer gently for 5 minutes, stirring frequently.
  5. Pour into a heatproof bowl and beat in the icing sugar gradually. When it has been incorporated, continue beating until the mixture is fluffy and barely warm. At this point, add the remaining 50g butter and salt. Taste to check the saltiness.
  6. Gently melt the chocolate and spoon half into a separate bowl. Let it cool almost completely, otherwise it might seize. Stir in slightly less than a quarter of the caramel mixture. If it seizes, Betty Crocker chocolate fudge icing is a good substitute.
  7. Place one layer of the sponge on the cake plate and cover with about a third of the caramel. Place the second layer on top and spread over the chocolate / caramel filling. Place the third sponge layer on top and immediately transfer to the fridge. Wait for about 10 minutes to allow the fillings to set.
  8. Cover the top with another third of the icing. If too firm, gently reheat it until workable. As soon as the top is covered, pipe a thick swirl of warm dark chocolate and use a toothpick to achieve a feathering effect. Place in the fridge for about 5 minutes to set.
  9. Again, warm the icing if it is too hard to work with. Use a palette knife to cover the sides of the cake with the remaining caramel icing, being careful not to disturb the feathering on the top of the cake. Place in the fridge to set.
  10. This cake tastes better the next day, once the flavours have developed.