Hannah Obee's Salted caramel chocolate cake

Hannah Obee's Salted caramel chocolate cake

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(20 ratings)

Prep: 45 mins Cook: 55 mins - 1 hr, 10 mins

A challenge

Serves 12
This sophisticated cake, one of the final three in our 20th birthday cake competition, is dark, rich and moist

Nutrition and extra info

Nutrition:

  • kcal901
  • fat57g
  • saturates32g
  • carbs97g
  • sugars76g
  • fibre3g
  • protein7g
  • salt2.35g
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Ingredients

For the sponge

  • 115g salted butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g plain chocolate (70% cocoa)
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 225g light muscovado sugar
  • 2 tsp vanilla extract
  • 2 large egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the caramel

  • 450g caster sugar
  • 2 tbsp golden syrup
  • 115g salted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Comments (44)

cocojo's picture
5

Need to make sure you use Seasalt otherwise the cake will taste salty!! Caramel too runny to put in the middle but can always add on the side. Has the Wow factor when it works!

sarahleetes's picture
5

Made this for my sons 13th birthday yesterday and we all loved it! Was not too salty as I did not add the tablespoon of salt to the chocolate cake mixture as salted butter was used. Caramel sauce was made a day in advance and kept in fridge for 24 hours prior to using as the filling for this delicious cake. Only drawback was it took longer to cook than stated even though I used the same size pan. Took an hour to cook!
Topping was lovely, not too rich as I used dark chocolate as stated.
A great birthday cake!

sarahleetes's picture
5

Made this for my sons 13th birthday yesterday and we all loved it! Was not too salty as I did not add the tablespoon of salt to the chocolate cake mixture as salted butter was used. Caramel sauce was made a day in advance and kept in fridge for 24 hours prior to using as the filling for this delicious cake. Only drawback was it took longer to cook than stated even though I used the same size pan. Took an hour to cook!
Topping was lovely, not too rich as I used dark chocolate as stated.
A great birthday cake!

uistlife's picture
1

Cake itself was fine but measurements for ganache and caramel were very wrong. Ended up with enough for about 3 cakes. Which is wasteful with such expensive ingredients. Also 100 mls is far too much water for the caramel. A few teaspoons would have been ample to make a caramel that was thick enough to stay in the cake. Also cake needed 90 mins in the oven . Felt it was a complete waste of my time and money. Please test this cake and amend ingredients to save others disappointment

janebull's picture
5

Haven't made this yet but fully intend to. All these comments about salt are SO WRONG. Sea salt is VERY good for you - it replaces trace elements. The rubbish salt from supermarket shelves is a totally different matter - that IS bad for you. I'd be FAR more concerned about the sugar and flour!

debbiejjstewart's picture

Well I'm going to give it a go, after reading the comments I might use the caramel as a pour over to drizzle on the top and put some chocolate buttercream in the middle...

jeanblome's picture

Carnation makes a very good substitute caramel from sweetened condensed milk. Just open the tin, beatthe caramel with a fork to make it spreadable, and spread it on the cake. As easy as that.

ermintrude75's picture

I'm tickled that people think there's too much salt in this to be healthy, conveniently ignoring 900 calories and 32g saturated fat in each portion.
We also found the caramel too runny to act as a sandwich layer, and after the required time/temperature in the oven, the cake was not cooked.

nicole011270's picture
5

I love this cake - the caramel is tricky but it's so worth it for a special occasion

annaali's picture

My daughter and I made this cake for her boyfriends birthday, everyone loved it!! it was moist and delicious.. a complete success :-) We didn't sprickle salt on the top

rachael199's picture
3

This cakes delicious!! Although instead of using the caramel to fill the cake I fiilled it with chocolate and dusted the top with icing sugar leaving the caramel as a delicious sauce on the side. Deffinetly worth making, Didn't think it was too salty but I used maldon salt flakes rather than pouring.

imicola's picture
4

Made it again, and tried the caramel part again, cooking it for longer, but still I didn't think it was quite right so I wont make it again.

imicola's picture
4

Delicious sponge (I made sure I used sea salt crystals - added a bit less than it said as I was still a bit worried about making it too salty!), and the ganache was perfect....but my caramel squidged out all over the place...none stayed in between the sponges. I expect I may not have cooked the caramel long enough, but I'm not sure. I cooled it in the fridge and it was perfect and spreadable, but then I put it on the cake, added the top and it all came out! Think I'll make it again but use a different caramel recipe as this one was a bit tricky for me.

cakefactory's picture

i am now obsessed with all things salt caramel ice-cream, spread, chocolate so will definitely try this recipe!

chochotte's picture

To those who are finding this recipe too salty, it's worth remembering that different kinds of salt will add different levels of saltiness. Using a dessertspoon (which is the equivalent of TWO TEASPOONS, not a tablespoon, which is THREE teaspoons) of coarse sea salt such as Maldon will give a much less salty result than the same volume of fine table salt. That could explain the problem.

lv20000's picture
3

Used only 1 teaspoon of salt but was still too much. Also the caramel was too runny even after if was left in the fridge for a few hours!

emmajoseph1's picture
2

Much too salty and I only used half the amount recommended. I would make it again but without the salt and also less butter in the caramel as i found it too runny.

gertan's picture
5

It was delicous. I try to make yesterday before my nephew's birthday and perfect result. I'll make it again her birthday party. Absolutely delicous.

beamsley's picture

Fantastic receipe. Best chocolate cake ever! Not sickly like so many receipes. I used Maldon salt and that did nto make it too salty at all - just enhanced the flavours. Will be making this again for Christmas. Yumm

dobsy09's picture

made it and i didnt put sea salt in as too much salt bad 4 u theres enough salt in the butter realy mummy defo make it again

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