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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    beamsley
    26th Nov, 2009
    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
    25th Nov, 2009
    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
    Frantic Flapjack
    25th Nov, 2009
    I loathed this cake. I made it for my son's 17th birthday. It looked great but tasted SO salty. I only used half the recommended amount of salt in the mix and didn't sprinkle any on the top. Out of a party of 8, only 2 could manage to eat it. Very disappointing and a waste of time and money.
    jackknight007
    28th Oct, 2009
    At last, a chocolate cake for the grown-ups. I've made this for a birthday dinner party, and it was a success. Was asked for the recipe by all 11 guests. It'll be made again for my New Year 2010 dinner party.
    gibbrachel
    10th Oct, 2009
    5.05
    Superb cake, tricky to make but well worth it! :P
    savanskisan
    9th Oct, 2009
    A tablespoon of salt seems rather a lot if one has to watch ones intake of salt!

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