Hannah Obee's Salted caramel chocolate cake

Hannah Obee's Salted caramel chocolate cake

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(24 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

      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 eggs, separated
      Eggs

      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

      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
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 115g salted butter
      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
      Chocolate

      Chocolate

      chok-o-let

      Chocolate as we know it in pressed

    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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    heatherannison
    27th Jun, 2012
    4.05
    I made this cake and found that even after the maximum cooking time it wasn't cooked through. I didn't discover this until i attempted to halve it, even though it felt firm to the touch when I took it out of the oven. It didn't matter too much, it just made it a bit harder to handle. I've attempted to make caramel fillings before and have never yet been succesful, finding, like others, that it comes out once you put the top layer of sponge on. So instead I bought a really good quality jar of caramel and added a little maldon salt (flakes) to that, which worked perfectly. On the whole a lovely chocolatey cake.
    Julia.penny@mac.com
    21st Jan, 2012
    Made this for my daughter's 16th birthday - but as she is lactose intolerant had to vary the recipe. Used lactofree cream cheese in place of the creme fraiche, used lactofree milk for the milk and again lactofree cream. For the butter I substituted stork for pastry (not a tub but a packet). This won't be any good if you are allergic or intolerant to cows milk protein, ut if it just the lactose then the lactofree range works really well. I would agree with others' comments that the caramel is too runny - maybe try taking it to hard crack? And there was way too much caramel and too much ganache. I would maybe do a third of the caramel and two thirds of the ganache. Did taste nice though very rich.
    cocojo
    24th Dec, 2011
    5.05
    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
    26th Oct, 2011
    5.05
    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
    26th Oct, 2011
    5.05
    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
    20th Oct, 2011
    1.05
    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
    13th Oct, 2011
    5.05
    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
    12th Oct, 2011
    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
    12th Oct, 2011
    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
    8th Oct, 2011
    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.

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