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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    nicole011270's picture
    nicole011270
    29th Sep, 2011
    5.05
    I love this cake - the caramel is tricky but it's so worth it for a special occasion
    annaali
    14th Sep, 2011
    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
    1st Nov, 2010
    3.05
    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
    30th Sep, 2010
    4.05
    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
    17th Sep, 2010
    4.05
    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
    21st Aug, 2010
    i am now obsessed with all things salt caramel ice-cream, spread, chocolate so will definitely try this recipe!
    chochotte
    5th Jun, 2010
    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
    1st May, 2010
    3.05
    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
    7th Apr, 2010
    2.05
    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
    16th Dec, 2009
    5.05
    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.

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