This as a rich and decadent chocolate cake, perfect for a party! It is moist and deeply chocolately and a little goes a long way. The salted caramel icing can be replaced with chocolate ganache buttercream icing if you prefer.
200g dark chocolate
250g soft butter
175g caster sugar
175g light brown sugar
300g self raising flour
½ teaspoon bicarbonate of soda
25g cocoa powder
8oz soft butter
8oz icing sugar
150g caster sugar
50 ml water
100 ml whipping cream
- 2 x 9” sandwich tins buttered and lined
- Preheat oven to 180 C / 160C fan
- Break up the chocolate, place in a little bowl and melt gently over a pan of simmering water. Then remove from the heat and cool a little.
- Cream the butter with both sugars until light and fluffy, then add the eggs one ata a time until all incorporated.
- Add the melted chocolate to the mixture.
- Sift the flour, cocoa and bicarbonate together and add half of this to the cake mixture, lightly beat it in.
- Then add the milk and beat lightly until mixed in.
- Then add the remaining flour mixture and gently fold it in.
- Divide between the tins and bake for 45- 50 minutes until cooked through. A skewer should come out clean.
- Leave to cool for a while on a wire rack and when cool enough to handle turn out of the cake tins and leave to cool completely.
- To make the caramel, put the sugar and water in a little pan and stir to dissolve over a gentle heat, then turn the heat up high and boil rapidly until it reaches a deep golden colour.
- Take off the heat and carefully pour in the cream , it will bubble up rapidly .
- Stir in the butter and salt to taste.
- To make the buttercream, first make the caramel and allow it to cool.
- Beat the butter and icing sugar until light and fluffy and the beat in the caramel to taste. 1 -2 tablespoons approximately.
- When cold ice the cake in the middle with the buttercream and on the top and sides.