Salted Caramel Double Chocolate Cake
"This decadent cake serves 10 to 12 and is
so moist you can’t go wrong!"
Jess Murphy
Jess Murphy
Recipe - Castleblayney - McMahon
Salted Caramel Double Chocolate Cake
Prep Time20 Minutes
Servings12
Cook Time40 Minutes
Ingredients
219g plain flour
350g sugar
65g cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
120ml vegetable oil
2 eggs
180ml buttermilk
2 tsp Vanilla Extract
120ml espresso
2 jars Signature Tastes salted caramel sauce
200g dark chocolate
200g milk chocolate
75g butter
100ml cream
Directions
- Preheat your oven to 165°C. Weigh out all of the dry ingredients, and set aside.
- Add the eggs, buttermilk, espresso, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between two greased cake tins. Bake for 30-40 minutes, or until a knife inserted into the centre comes out clean.
- For the ganache, set up a double boiler. Break the dark and milk chocolate into pieces and add the butter. Once melted, let it cool to room temperature. Lightly whip the cream, then fold it into the chocolate mixture.
- To assemble, place one cake layer on a serving plate. Spread a layer of ganache on top, then drizzle with one jar of salted caramel. Place the second layer on top and repeat with ganache and more salted caramel.
- Finish by drizzling the top with ganache and decorating with extra salted caramel. For a festive touch, garnish with figs, Christmas berries, and chocolate curls.
20 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
Cadbury Bournville Cocoa (250 g)
€5.59€22.36/kg
Dr. Oetker Bicarbonate Of Soda (200 g)
€2.05€10.25/kg
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Daily Basics Vegetable Oil (1 L)
€1.55€1.55/l
SuperValu Free Range Large Eggs (6 Piece)
€2.25€0.38 each
SuperValu Buttermilk (1 L)
€1.10€1.10/l
Goodall's Vanilla Essence (25 ml)
€2.35€0.09/ml
Not Available
Not Available
Lindt Excellence 70% Cocoa Dark Chocolate Bar (100 g)
€4.25€42.50/kg
Not Available
SuperValu Irish Creamery Butter (454 g)
€3.59€7.91/kg
Not Available
Directions
- Preheat your oven to 165°C. Weigh out all of the dry ingredients, and set aside.
- Add the eggs, buttermilk, espresso, and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Divide the batter evenly between two greased cake tins. Bake for 30-40 minutes, or until a knife inserted into the centre comes out clean.
- For the ganache, set up a double boiler. Break the dark and milk chocolate into pieces and add the butter. Once melted, let it cool to room temperature. Lightly whip the cream, then fold it into the chocolate mixture.
- To assemble, place one cake layer on a serving plate. Spread a layer of ganache on top, then drizzle with one jar of salted caramel. Place the second layer on top and repeat with ganache and more salted caramel.
- Finish by drizzling the top with ganache and decorating with extra salted caramel. For a festive touch, garnish with figs, Christmas berries, and chocolate curls.