thebigfatnoodle

The Hummingbird Bakery’s Sweet and Salty Chocolate Cake (serves 10-12)

For the salty caramel

200 grams (7oz) caster sugar

2 tablespoons golden syrup

120 ml (4fl oz) double cream

60 ml (2fl oz) soured cream

1 teaspoon fine sea salt

For the frosting

200 grams (7oz) caster sugar

2 tablespoons golden syrup

360 ml (12½ fl oz) double cream

450 gram (1lb) dark chocolate (minimum 70% cocoa solids), chopped plus extra for decorating

450 grams (1lb) unsalted butter, softened

Sea salt flakes, for sprinkling

For the sponge

300 grams (10½ oz) unsalted butter, softened

300 grams (10½ oz) caster sugar

140 grams (5 oz) soft light brown sugar

3 eggs

100 grams (3½ oz) cocoa powder

160 ml buttermilk

1 teaspoon vanilla extract

330 grams (11½ oz) plain flour

2 teaspoons bicarbonate of soda

½ teaspoon salt

First make the salty caramel…

In a small saucepan, bring the sugar and golden syrup to the boil with 60ml (2 fl oz) of water, allowing the mixture to boil for about 10 minutes or until golden and syrupy.

Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should be completely dissolved in the cream. When the sugar syrup is ready, remove it from the heat and carefully add the hot cream. It will bubble up but smooth out again quickly, becoming a crier golden colour. Pour the caramel into a small bowl and set it aside while you make the frosting.

Make the frosting next…

In a small, clean saucepan, bring the caster sugar and golden syrup to the bowl again with another 60 ml (2 fl oz) of water, again letting this boil for approximately 10 minutes or until it is golden and syrupy coloured. In a separate pan, bring the double cream to the boil. Carefully pour the hot cream into the caramel; as before, it will bubble up but will settle down again. Set this caramel aside to cool slightly.

Next add the chopped chocolate, stirring constantly while the chocolate melts. Using a hand-held electric whisk (I actually transferred this to my stand mixer), mix the frosting for about 10 minutes or until the bottom of the bowl feels cool.

Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for 40-50 minutes while you make the sponge

Making the sponge…

Preheat your oven to 170 degrees (Celsius) and line the bases of 3 x 20cm sandwich/cake tins with baking parchment.

Using a freestanding electric mixer with the paddle attachment or a hand-held whisk, cream together the butter and both types of sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition and scrapping down the sides of the bowl.

In a jug, stir together the cocoa powder, buttermilk and vanilla essence with 60 ml (2 fl oz) of water to form a thick paste. Sift together the remaining sponge ingredients, then add these in stages to the creamed butter, alternating with the cocoa powder paste and mixing thoroughly on a low-to-medium speed until all the ingredients are incorporated.

Divide the batter between the three prepared cake tins and bake for approximately 20-25 minutes or until the top of each sponge feels springy to the touch. Allow the sponges to cool slightly in their tins before turning out to cool completely.

To layer your cake, place one layer down and spread about 2 tablespoons of salty caramel on the top, smoothing it over the sponge with a palette knife. Top the caramel layer with 3-4 tablespoons of the frosting and smooth it out as before. Place your second cake on the top and replace the process until all three are stacked. Finally, spread frosting over the sides of the cakes and to finish, you can either spread the top with some more chopped chocolate and sea salt, or if you messed up like me, crumble your excess cake on the top to make a crunchy cake topping.

Enjoy!