Sunday Treat - Chocolate Cake with Salted Caramel Buttercream.
Salted Caramel Buttercream
250 ml granulated sugar
60 ml water
120 ml cream
175 g butter, cubed
sea salt to taste, I used about ½ teaspoon
1. Mix sugar and water in pan and heat over low heat, stirring until the sugar has dissolved, then allow to come to a boil.
2. In another pan, heat the cream, but do not boil.
3. Cook the sugar syrup until it turns into caramel. Once you are happy with the color of the caramel, take it off the heat and immediately whisk in the hot cream.
4. Add the butter, one cube at a time and whisk until the caramel thickens.
5. Transfer the caramel to a bowl and place in the fridge or freezer to chill.
6. Once chilled, use a mixer to whip up the caramel. Because there's a lot of butter in it, it will double in volume and lighten in color (like buttercream). Fold in sea salt flakes with a rubber spatula.
Chocolate Sponge
175g self-raising flour
2 tbsp cocoa powder
1 tsp soda
150g caster sugar
2 large eggs, slightly beaten
150 g butter, melted
150 ml milk
2 tbsp syrup
1. Preheat the oven to 175 C and grease and flour a 22 cm cake pan.
2. Mix together all ingredients and beat well.
3. Pour batter into pan and bake in the oven for about 40 minutes until a skewer comes out clean.
4. Let cool and fill and top with the salted caramel buttercream.
5. Garnish with fresh strawberries or fruit of your choice and grated chocolate.
