When it comes to cake, go big or go home…right? At least in my books anyways! You can never have enough cake I thought to myself whilst attempting to ice this monstrosity of a cake. It was my mums birthday earlier in the week, she was having party on Saturday, I was on cake duty. So I decided to make a chocolate and salted caramel cake, to feed the 5000.. literally. I bought the pot of the salted caramel sauce from Tesco, but you will be able to buy it from most supermarkets…talk about heaven in a jar.
Important (I followed the below recipe from Mary Berry TWICE. As I couldn’t find a UK recipe measurements for a four layer cake.) So I made two bowls of cake mixture and separated it into four cake tins.
What you will need for the cake:
3 large eggs
175 grams of self raising flour
175 grams of caster sugar
175 grams of unsalted butter
1 and a half tsp of baking powder
40 grams of cocoa powder
4 tbsp of boiling water
(See below for buttercream and decoration ingredients.)
Pre heat the oven to 180 degrees (160 for fan assisted ovens!) In a very large mixing bowl, combine the sugar and butter and mix on a high-speed until completely combined. Add in the eggs and baking powder and sift in the flour. Carefully fold in the flour and then whisk on a high speed until combined. In a separate bowl add the cocoa powder and the water, the whisk on a medium speed to form a paste, then add it to the bowl of cake mixture. I used four cake tins (make sure you grease them extremely well) for this mixture, I then divided the mixture evenly between the two tins and then whilst the first two sponges were baking, I made the second batch of cake mixture for the other two layers.Check with a skewer to see if the cakes are baked, if the skewer comes out clean, they are done! Carefully place the two trays onto a cooling tray and pop the other two cake tins in the oven for around 25 minutes. I remove the cakes from the tins almost instantly and let them cool completely on a wire rack. Whilst popping the other two cake tins in the oven.
Once all four layers are baked and completely cool, it is time to make the chocolate buttercream frosting. You will need 250 grams of unsalted butter, 500 grams of icing sugar and I added cocoa powder and tasted as I went, I didn’t want it to be total chocolate overkill. I always pop my bowl of buttercream in the fridge to stiffen a little before decorating!
Whilst the icing is chilling, slather on a generous helping of Salted Caramel sauce to each layer, don’t be shy! Then top that with the chocolate buttercream and sandwich the four layers together. I then piped the remaining buttercream onto the top of the cake and topped with chocolate dipped strawberries and lashings of salted caramel sauce. I sprinkled with a dusting of icing sugar and ta-dah, done! What do you guys think of this four layer chocolate and salted caramel cake?!