I don't need to say much about this cake, other than it was completely amazing! I will definitely be making it again! I don't like too much buttercream, so I sandwiched just enough between each layer - but more buttercream would lead to a more impressive looking cake. Some people said last week's cake looked too complicated - so I kept it really simple this week. You can't go wrong with it. Dead easy!
I've chosen this salted caramel sauce as it's incredibly simple to make. If the thought of cooking sugar makes you want to cry, this is perfect. You don't need a thermometer and honestly I don't know how you could go wrong with it. When I first made it, I was concerned it was a bit thin - but an hour in the fridge solved that.
-230g dark chocolate
-350g caster sugar
-340g plain flour
-1.5 tsp baking powder
-1.5 tsp bicarbonate of soda
-2tsp vanilla extract
-500g icing sugar
-120g butter at room temperature
-3 tablespoons peanut butter
-75g light brown sugar
-2 tablespoons golden syrup
-125ml double cream
-1/2 teaspoon sea salt
1. Grease and line 3 20cm cake tins. Preheat the oven to 160C. Melt the dark chocolate. Cream the butter and sugar until light and fluffy, then add the eggs.
2. Mix in the melted chocolate and mix until well combined.
3. Add the bicarb, baking powder, flour and the milk, alternating each turn. Add the vanilla extract.
4. Bake for 20-25mins until the cake skewer comes out clean. Leave the cakes to cool completely on a wire rack.
5. To make the frosting, mix the three ingredients together and beat (best in a freestanding mixer) for 5 minutes, or until the frosting is light and fluffy.
6. To make the salted caramel, melt the butter, sugar and golden syrup together in a heavy based pan. Simmer for 3 minutes, stirring occasionally. Add the cream and a teaspoon of sea salt. Continue to simmer for another minute, then taste (don't burn your tongue!) if you prefer your caramel sauce to be saltier, add more to taste (I used about 1.5 tsp). Put into a jug and allow to cool down fully.
7. Once the cakes and caramel have fully cooled spread a layer of peanut butter frosting topped with a layer of salted caramel in between each cake layer. Top with the frosting and drizzle the caramel sauce.
This rich cake is utterly delicious, and is best served with fresh cream either whipped or poured directly on to the cake. Enjoy!