Sunday, 27 January 2013

Sunday Sweets #15 Caramel Layer Cake

I adore salted caramel and have been waiting for an excuse to make this cake!  It's from the Great British Bake Off Showstoppers book and is very, very yummy.  I decided not to decorate it as recommended but to cover the top in the ganache and add chocolate curls.  I think it looks pretty fab.

300g self raising flour
a pinch of salt
300g caster sugar
250g unsalted butter, very soft but not runny
4 large eggs, at room temperature
4 tablespoons buttermilk, at room temperature
1 teaspoon vanilla extract

For the Filling:
225g unsalted butter, softened
450g dark brown muscovado sugar
175ml double cream
300g icing sugar, sifted
1/4 teaspoon sea salt flakes, or to taste
100g dark chocolate, broken up 

3 x 8" sandwich tins, greased and the base lined with baking paper

Preheat the oven to 180C / Fan 160C / Gas 4
Sift the flour, salt and sugar into a bowl of a large free-standing electric mixer (or into a mixing bowl if you are going to use a hand held electric mixer) Add the butter to the bowl, in pieces. Whisk the eggs with the buttermilk and vanilla using a fork, then add to the bowl.  Beat on low speed until everything is thoroughly combined and very smooth, thick and light.  Divide the mixture evenly among the 3 tins and spread level.  Bake for about 25 minutes until the sponges are springy when gently pressed in the centre and starting to shrink away from the sides of the tins.

Set the tins on a wire rack and run a round-bladed knife around the insides to loosen the sponges, then cool for 2 minutes before turning out.  Leave to cool completely.

Meanwhile, make the caramel filling.  Put 175g of the weighed butter into a medium-sized pan with the muscovado sugar and cream.  Heat gently until the butter has melted, then bring to the boil, stirring.  Reduce the heat and simmer gently for 5 minutes, stirring frequently.  Pour the mixture into a heatproof mixing bowl and beat in the icing sugar, using an electric mixer.  When the sugar has been incorporated, continue beating until the mixture is fluffy and barely warm.  Gradually beat in the rest of the butter and the salt.  Add more salt, if needed.

Put the pieces of dark chocolate into a heatproof bowl and set over a pan of steaming hot (not boiling) water and melt gently, stirring until smooth.  Spoon about half the chocolate into another bowl, and stir in slightly less than 1/4 of the caramel mixture.  To assemble the cake, set one sponge layer on a serving plate and spread over one-third of the caramel mixture.  Spread a second sponge layer with the chocolate-caramel mixture and set on the first layer.  Place the third sponge layer on top. Leave the cake to set in the fridge slightly (to avoid a landslide!) then cover the top and then the sides of the assembled cake with the remaining caramel mixture, working quickly before the mixture firms up.

Cover the top of the cake with the remaining chocolate allowing it to drip down the sides.  Decorate with chocolate curls.

Leave to set. The cake can be kept, in an airtight container, for up to 4 days.

Caramel icing is an absolute bitch.  I ended up making 1.5 batches (I didn't want to level my sponges so used icing to do this!) and had to chill it before taking a spatula and boiling water to it to tidy it up.  It is not easy to work with so bare that in mind!

It was totally worth all the effort though, YUM!



  1. Oh my gosh, this looks amazing! I'm going to have to try it. I've never actually tried salted caramel though! x

  2. I swear I've just put on half a stone just looking at those pictures!!


  3. This look aaaaaamaazing!! xx

  4. That looks fabulous :)

  5. oh. my. god.
    this sounds like HEAVEN IN A CAKE!
    drooling all over my laptop right now.
    presentation looks great!

    charlotte xo

  6. Thankyou for sharing the recipie for this one! I've been drooling over the Instagram photo since you posted it - it looks so heavenly! Xo

  7. omg!this looks amazing! unfortunately i have just started dieting so this wont be on the books for a while....

  8. This looks incredible! I adore salted caramel xx

    Lucy Loves To Blog

  9. I really want to just bury my face in this. Amazing! x

  10. Wow, this looks totally amazing. *Drools all over keyboard*.
    My man got the GBBO book for Christmas so maybe if I smile nicely he might be tempted to give this one a go, or, you know, I will!

    My latest post:

  11. This look delicious, please come and bake for me!! xx

  12. looks yummy need to bake it at some point xx


I love comments, thank you xx

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