Dress up my Simple Chocolate Sponge Cake with a delicious salted caramel buttercream and a salted caramel drip.
While I firmly believe you simply cannot go wrong with a Simple Chocolate Sponge Cake, sometimes I’ll be messing around in the kitchen and some magic will happen… like this delicious Chocolate and Salted Caramel Cake.
I had actually been getting ready to finish the tutorial for my Simple Chocolate Sponge Cake and had been incredibly organised and baked up a batch of layers ready to shoot some images for that recipe.
However, they were then left languishing on the side for a couple of days while I worked on other projects.
It was while I was having a sort out after finishing my cake for the Jane’s Patisserie recipe book launch party that I realised I had quite a few ingredients left over.
So naturally, I decided to combine them together with my chocolate sponge layers and my new Chocolate and Salted Caramel Cake was born.
While I love a purely salted caramel cake, the subtle bitterness of the chocolate works so very well with the sweetness of the salted caramel – and who doesn’t love the combination of chocolate and caramel anyway?
Please note: To create the version of the Chocolate and Salted Caramel Cake in the photographs, I doubled up the ingredients, making six layers of cake. Feel free to do that too, but I’m sure most people would be just as happy with a three-layer version.
*I must give credit to the lovely Jane of Jane’s Patisserie, who introduced me to the wonder of making salted caramel using the premade Carnation Caramel. While you can make your own, of course, this provides a brilliant shortcut when you only need a small amount for a recipe such as this.
This recipe makes a three-layer 8” cake.Print