SuperValu Recipe Ideas | Quick and Easy Recipes

Salted Caramel Double Chocolate Cake

This decadent cake serves 10 to 12 and is so moist you can’t go wrong!

Jess Murphy

Recipe - Claremorris - Kavanagh's

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

Servings

Shop Ingredients

Makes 12 servings

219g plain flour

SuperValu Plain Flour (2 kg)

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€2.55€1.28/kg

350g sugar

SuperValu Caster Sugar (500 g)

Add SuperValu Caster Sugar (500 g) to Favourites.Add SuperValu Caster Sugar (500 g) to Favourites.

€1.65€3.30/kg

65g cocoa powder

Cadbury Bournville Cocoa (250 g)

Add Cadbury Bournville Cocoa (250 g) to Favourites.Add Cadbury Bournville Cocoa (250 g) to Favourites.

€5.59€22.36/kg

2 tsp baking soda

Dr. Oetker Bicarbonate Of Soda (200 g)

Add Dr. Oetker Bicarbonate Of Soda (200 g) to Favourites.Add Dr. Oetker Bicarbonate Of Soda (200 g) to Favourites.

€2.05€10.25/kg

1 tsp baking powder

Dr. Oetker Baking Powder (170 g)

Add Dr. Oetker Baking Powder (170 g) to Favourites.Add Dr. Oetker Baking Powder (170 g) to Favourites.

€2.05€12.06/kg

1 tsp salt

SuperValu Table Salt (750 g)

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€0.50€0.67/kg

120ml vegetable oil

Daily Basics Vegetable Oil (1 L)

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€1.55€1.55/l

2 eggs

SuperValu Free Range Large Eggs (6 Piece)

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€2.25€0.38 each

180ml buttermilk

SuperValu Buttermilk (1 L)

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€1.10€1.10/l

2 tsp Vanilla Extract

Goodall's Vanilla Essence (25 ml)

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€2.35€0.09/ml

120ml espresso

SuperValu Premium Gold Roasted Coffee (100 g)

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€1.49€14.90/kg

2 jars Signature Tastes salted caramel sauce

SuperValu Signature Tastes Salted Caramel Sauce (260 g)

3 for €5

Add SuperValu Signature Tastes Salted Caramel Sauce (260 g) to Favourites.Add SuperValu Signature Tastes Salted Caramel Sauce (260 g) to Favourites.

€2.99€11.50/kg

200g dark chocolate

SuperValu Signature Tastes 85% Cocoa Dark Chocolate Bar (100 g)

3 for €5

Add SuperValu Signature Tastes 85% Cocoa Dark Chocolate Bar (100 g) to Favourites.Add SuperValu Signature Tastes 85% Cocoa Dark Chocolate Bar (100 g) to Favourites.

€1.79€17.90/kg

200g milk chocolate

SuperValu Milk Chocolate Bar (150 g)

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€1.10€7.33/kg

75g butter

SuperValu Irish Creamery Butter (454 g)

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€3.59€7.91/kg

100ml cream

SuperValu Fresh Cream (250 ml)

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€1.49€5.96/l

Recipe

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.