Salted Caramel and Chocolate Fudge Birthday Cake
Print recipe
| Serves | 10 to 12 slices |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Gourmet, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
This stunning layer cake is in fact an easy all -in-one cake mixture, which results in a deep, dark chocolate fudge cake with a salted caramel buttercream icing. Sophisticated enough for any birthday or formal party, and yet perfect for Sunday afternoon tea time and the family. Decorate the cake as you like - I used small fudge chunks, grated chocolate and some chocolate coated almonds.
Ingredients
Optional
- 1 teaspoon sea salt
CAKE
- 140g crème fraiche
- 125g unsalted butter
- 200g soft dark brown sugar
- 2 drops vanilla extract
- 4 free-range eggs
- 170g plain flour
- 50g cocoa powder (not hot chocolate)
- 1 teaspoon baking powder
Salted Caramel Buttercream Icing
- 125g salted butter
- 2 drops vanilla extract
- 250g golden icing sugar
- 1/2 jar (190g) confiture de lait (Dulce de Leche, I used Bonne Maman)
Filling
- 1/2 jar (190g) confiture de lait (Dulce de Leche, I used Bonne Maman)
Note
This stunning layer cake is in fact an easy all -in-one cake mixture, which results in a deep, dark chocolate fudge cake with a salted caramel buttercream icing. Sophisticated enough for any birthday or formal party, and yet perfect for Sunday afternoon tea time and the family. Decorate the cake as you like - I used small fudge chunks, grated chocolate and some chocolate coated almonds.
Directions
| Step 1 | This is a very easy all-in-one cake mixture. First preheat oven to 180C/350F/Gas Mark 4 and grease and line two 20cm (8") sandwich cake tins (loose bottom ones are best) |
| Step 2 | Put all of the chocolate fudge cake ingredients into a large mixing bowl and beat well for 3 to 4 minutes with an electric hand whisk, or for 5 to 6 minutes by hand. The mixture is ready when the batter is smooth and fluffy. |
| Step 3 | Spoon the mixture into the prepared cake tins and level the tops with the back of a spoon, leaving a slight dip in the middle of the cakes so they rise evenly. Bake for about 25 to 30 minutes, or until the cakes are well risen and are shrinking away from the sides of the cake tins. Remove from the oven an allow to cool in the tins for about 10 minutes, before removing them from the tins and cooling completely on wire racks. |
| Step 4 | To make the salted caramel buttercream icing, put the icing sugar and butter into a bowl with the vanilla extract and whisk until light and fluffy, for about 2 to 3 minutes, Then add the confiture de lait (dulce de Leche) bit by bit, whisking well after each spoonful, check the flavour and add some extra salt if you want it slightly saltier. Set to one side to firm up. |
| Step 5 | Once the cakes are cold, cut each cake into half, and then place one of the cake halves onto a serving platter or cake stand. Spread some of the confiture de lait (dulce de leche) over the cake and then add some salted caramel buttercream icing, and repeat for all the layers until the top cake has been added, Using a palette knife, swirl the remaining buttercream all over the cake, tops and sides and then decorate. |
| Step 6 | I decorated mine with chocolate coated almonds, grated chocolate and some fudge chunks. |
