Dark Chocolate Caramel Sea Salt Cake
Ingredients
- 200 g white sugar
- 200 g butter, softened
- 4 lg eggs
- 1 tsp vanilla
- 1 tbsp whisky, something smooth to sip
- 2 tbsp milk
- 200 g self rising flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 can Carnation caramel or make your own!
Frosting
- 100 g chocolate chips
- 100 g butter
- 200 g powder sugar
- 3 heaping tbsp cocoa powder
- 1 tbsp whisky
- 1 tbsp milk
- 1 pinch coarse, sea salt for topper
Instructions
Cake
- Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two round cake pans and line the bases with baking parchment.
- In a large bowl, beat together sugar, softened unsalted butter, until creamy. Then add eggs one at a time, then vanilla extract, whisky & milk. Mix together the self-raising flour, cocoa powder, baking powder & a pinch of salt if using unsalted butter. Then combine the dry mix into the butter sugar mix.
- Divide the mixture between the prepared cake pans. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
Frosting
- Melt the chips on medium low heat until melty, then turn off heat and add butter.
- Mix powder sugar and cocoa in a seperate bowl and then add into the melted chocolate mixture. Then add whisky and stir in well. Then finally add milk, you'll notice at this point a nice sheen to the frosting.
Cake Assembly
- Spread caramel between the cake layers.
- Ice the top of the cake with the frosting.
- Dust the top with coarse sea salt.
- Indulge with a side glass of whisky!