Name: Hannah Obee's Salted caramel chocolate cake
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 12
Cuisine: British
Ingredients: 115g salted butter plus extra for greasing; 225g plain chocolate (70% cocoa); 150ml milk; 225g light muscovado sugar; 2 tsp vanilla extract; 2 large eggs separated; 150ml crème fraîche; 225g self-raising flour; 1 tsp baking powder; 450g caster sugar; 2 tbsp golden syrup; 115g salted butter; 125ml double cream; 2 tbsp crème fraîche; 2 tsp flaky sea salt (we used Maldon); 225g plain chocolate (70-80% cocoa solids); 250ml double cream; a pinch of flaky sea salt to decorate (optional); chocolate truffles, to decorate

Home
Recipes
Hannah Obee's Salted caramel chocolate cake

Hannah Obee's Salted caramel chocolate cake

Good Food team

Save recipe

Serves 12

A challenge

Prep: 45 mins

Cook: 55 mins - 1 hr and 10 mins

A star rating of 3.3 out of 5.28 ratingsRate

loading...

This sophisticated cake, one of the final three in our 20th birthday cake competition, is dark, rich and moist

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ultimate vanilla ice cream

A star rating of 4.6 out of 5.114 ratings

Ingredients

Nutrition

Units:

MetricUS

For the sponge

115g salted butter

plus extra for greasing
225g plain chocolate

(70% cocoa)
150ml milk
225g light muscovado sugar
2 tsp vanilla extract
2 large eggs

separated
150ml crème fraîche
225g self-raising flour
1 tsp baking powder

For the caramel

450g caster sugar
2 tbsp golden syrup
115g salted butter
125ml double cream
2 tbsp crème fraîche
2 tsp flaky sea salt

(we used Maldon)

For the chocolate ganache

225g plain chocolate

(70-80% cocoa solids)
250ml double cream
a pinch of flaky sea salt

to decorate (optional)
chocolate

truffles, to decorate

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal901
fat57g
saturates32g
carbs97g
sugars76g
fibre3g
protein7g
salt2.35g

Method

step 1

First, make the caramel. Pour 100ml water into a large saucepan. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark golden brown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crème fraîche – it will bubble up quite high. Add the sea salt. Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge – just gently reheat until soft enough to spread before assembling the cake.
step 2

Now make the cake. Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform cake tin and line the base with baking parchment. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth. Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and crème fraîche together, then mix this into the chocolate mixture, followed by the flour and baking powder. Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest. Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.
step 3

For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a bowl to cool.
step 4

To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel – you may not need it all, but be generous in order to balance the bittersweet ganache topping. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and chocolate truffles, if you like.

Recipe from Good Food magazine, November 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.3 out of 5.28 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now