Description
Indulgent layers of salted caramel cake blend rich sweetness with delicate salt undertones, creating a luxurious dessert that whispers gourmet elegance. Chocolate lovers and caramel enthusiasts will savor each exquisite bite of this irresistible masterpiece.
Ingredients
Scale
Main Ingredients:
- 175 grams (6.2 ounces) butter (softened)
- 175 grams (6.2 ounces) golden caster sugar
- 200 grams (7.1 ounces) golden syrup
- 200 grams (7.1 ounces) self-raising flour
- 2 medium eggs
Cake Add-ins:
- 2 teaspoons instant coffee
- 2 tablespoons cocoa powder
- 2 tablespoons boiling water
- 4 tablespoons milk
- 200 grams (7.1 ounces) chocolate caramel bars (chopped)
Frosting Ingredients:
- 100 grams (3.5 ounces) chocolate caramel bars
- 50 grams (1.8 ounces) butter
- 2 tablespoons milk
- 100 grams (3.5 ounces) icing sugar
Instructions
- Prepare the oven at 180C (160C fan) and prepare a 20cm round cake tin by greasing and lining with parchment paper.
- Create a rich cocoa paste by blending cocoa powder and coffee with boiling water until smooth and glossy.
- Using an electric mixer, cream butter and sugar together until light, pale, and fluffy, creating a smooth base for the cake.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next.
- Introduce golden syrup and the prepared cocoa paste into the mixture, stirring until evenly distributed.
- Gently fold flour and milk into the batter, mixing until just combined to maintain a tender cake texture.
- Fold chopped caramel bars into the batter, distributing them evenly throughout the mixture.
- Transfer the batter to the prepared cake tin, smoothing the surface to ensure an even bake.
- Bake in the preheated oven for 35-40 minutes, or until a skewer inserted comes out clean.
- Allow the cake to rest in the tin for 5 minutes, then carefully transfer to a wire rack for complete cooling.
- For the icing, combine caramel bars, butter, and milk in a saucepan, melting over low heat until smooth.
- Remove from heat and gradually incorporate icing sugar, stirring until the mixture becomes silky and uniform.
- Let the icing cool and thicken slightly, then generously spread over the completely cooled cake.
- Allow the icing to set fully before slicing and serving the decadent salted caramel cake.
Notes
- Ensure coffee and cocoa mixture is smooth and fully dissolved to prevent lumps in the cake batter.
- Chop caramel bars into small, uniform pieces so they distribute evenly throughout the cake without sinking.
- For a gluten-free version, swap regular flour with a gluten-free all-purpose flour blend and check that caramel bars are gluten-free.
- Add a pinch of sea salt on top of the icing to enhance the salted caramel flavor and create a professional bakery-style finish.
- Prep Time: 15 mins
- Cook Time: 35-40 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg