I’m easily bored, so always like to use or create a new recipe and I found my inspiration at Lavender and Lovage, where my friend, Karen had posted a Salted Caramel and Chocolate Fudge Birthday Cake, many thanks to Karen for allowing me to post her recipe here with my minor variations.
Salted Caramel is very on trend and we love it, but as this cake had to be eaten by family with ages ranging from 2 years old to 90+ years old, I needed to keep the flavours a little more traditional, so I took out the salt but kept the caramel.
Maltesers make a really effective and simple decoration and they certainly went down well with everyone.
More Chocolate Cake ideas from Farmersgirl Kitchen
Chocolate Cherry Brownie Cake is a rich fudgy chocolate cake topped with a sweet cherry compote and decorated with fresh cherries. It is a luscious dessert and a special treat, serve with cream or ice cream.
Fresh Mint Chocolate Cake is a rich dark chocolate cake filled and topped with fresh mint buttercream. Add a little fresh mint and chopped chocolate to the buttercream and take it to a whole new minty level!
This Chocolate and Banana Nut Cake is one of the best I’ve ever made, the texture is fine and it cuts beautifully. The flavour of the chocolate hazelnut spread is subtle, the banana gives the cake moisture and the icing is just so good.
More Chocolate Cakes
Slow Cooker Chocolate Mint Aero Bubble Cake – Baking Queen 74
Triple Layer Chocolate Mud Cake – Made with Pink
Chocolate Orange Cake – The Foodie Couple Blog
Jelly Tots Chocolate Cake – Planet Veggie
Moist Chocolate After Eight Cake – Tinned Tomatoes
Chocadoodledoo Cake (with minted strawberry cream) – Tin and Thyme
Chocolate and Porter Cake – Kavey Eats
Chocolate Caramel Malteser Cake
140g crème fraiche
200g soft light brown sugar
2 drops vanilla extract
4 free-range eggs
170g plain flour
50g cocoa powder (not hot chocolate)
1 teaspoon baking powder
3 tbsp caramel sauce or dulce de leche
2 drops vanilla extract
250g icing sugar
- Pre-heat the oven to 180C and grease and line two 20cm sandwich cake tins.
- Put all the cake ingredients into a large mixing bowl and beat well for 3 to 4 minutes with an electric hand whisk, or 5-6 minutes by hand.
- Spoon the mixture into the prepared tins and level the tops, leaving a slight dip in the middle of the cakes so they rise evenly. Bake for about 25-30 minutes, or until the cakes are well risen and shrinking away from the sides of the cake tins. Remove from the oven and allow to cool in the tins for about 10 minutes, before removing them from the tins and cooling completely on wire racks.
- First make the basic buttercream, beat the butter with an electric hand whisk until it is well blended.
- Sift the icing sugar and the vanilla extract into the butter and gently mix together, then using the electric mixer beat until the mixture is fully blended and fluffy.
- Remove a third of the mixture and place in another bowl, add 3 tbsp of caramel sauce or dulce de leche to the buttercream and mix again. If the mixture seems a little too stiff, then add a little milk.
- Place the chocolate in a bowl and either melt over a pan of hot water, or melt in the microwave in blasts of 30 seconds to make sure you don’t over heat it. Cool the chocolate for about 5 minutes, stirring regularly. Add to the remaining buttercream and beat with the electric whisk.
To assemble the cake
- Place one of the cake layers on a serving plate, spread 3 tbsp of caramel sauce over the base (it will sink in). Now spread the caramel buttercream over the base and place the second sponge on top.
- Cover the top and sides of the sandwich cake with the chocolate buttercream and cover the top with Maltesers, starting at the outside and making concentric circles of the chocolates.
I’m entering this for Bake of the Week run by Casa Costello and hosted this week by Jen’s Food