Everyone loves a chocolate cake, but this cake has a special twist as it is filled with a salted caramel buttercream filling and topped with a chocolate fudge sauce. Ren shows how this family recipe has been brought bang up to date.
This is the ‘Big Daddy’ of all cakes; towering far higher than anything I’ve ever made before.
I came across the ‘Bonne Maman Confiture de Caramel’ in the supermarket whilst looking for a caramel sauce or a ‘Dulce du Leche’ sauce and I have to say, I’m addicted! It’s like liquid gold in a jar, soft, glossy and very versatile. If you can’t find it, any caramel sauce in a jar will work fine. Make sure you also use good quality sea salt, too – not table salt!
I didn’t spread the chocolate fudge topping all around the edge of the cake as I thought it looked nicer to see what’s inside and as a home cook; I didn’t want the extra pressure of making it look perfect. I had a little helper in the kitchen, helping me mix and stir and of course, lick the bowl and I have to say, this cake was a real pleasure to bake.
I adapted a recipe is from a simple tray-bake recipe handed down to me by my mum; so in many ways, this is an old recipe brought up to date with a few modern twists.
I know at least one person who will be very, very happy this weekend…
Salted Caramel Chocolate Fudge Cake
For the chocolate sponge
A little butter to grease two cake tins
125g caster sugar
100g soft brown sugar
4 large eggs
1 teaspoon vanilla bean paste, extract or powder
240ml vegetable oil or mild, light olive oil
200g self-raising flour
75g cocoa powder (e.g Green and Blacks)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
A pinch of sea salt
2 tablespoons plain, natural yoghurt
For the salted caramel filling
250g unsalted butter (at room temperature)
500g icing sugar
3 tablespoons caramel sauce (I used Bonne Maman Confiture de Caramel)
A pinch of sea salt
For the chocolate fudge topping
200g good quality dark chocolate
125ml double cream
2 tablespoons caramel sauce
Some sprinkles or chopped fudge pieces to decorate
Pre-heat the oven to 180C. Butter two Victoria sponge cake tins and line the bottom of each with greaseproof paper.
Using an electric whisk or a stand mixer, beat the caster sugar, soft brown sugar, eggs and vanilla together for about four minutes until creamy. Slowly add the vegetable oil and mix again well.
Sift in the flour, cocoa powder, baking powder, bicarbonate of soda and stir together well with a metal spoon. Add a pinch of salt and stir in the plain yoghurt, mix well.
Divide the mixture equally into the prepared baking tins and bake for 30 minutes, checking after 25 minutes to see whether a cocktail stick comes out clean. Once cooked, take the sponges out of the oven and leave to cool.
To make the filling, beat the butter (at room temperature) until soft and a little fluffy. Carefully add the icing sugar a little at a time and keep mixing until the whole amount is added in. Add the caramel sauce and a pinch of sea salt and mix in well.
Once the sponges are completely cool, carefully slice them in half across the middle so that you have four sponges. Put the first layer directly onto a serving plate or cake stand and spread one third of the butter cream over the sponge almost to the edge. Repeat until you have three layers and then place the final sponge on top.
To make the chocolate fudge topping, melt the chocolate in a glass bowl over a pan of boiling water. Once melted, take off the heat and stir in the cream and the caramel. Leave to cool, before spreading the fudge topping over the top layer of the cake. Decorate with fudge pieces.
You will have some chocolate fudge sauce left over, so either re-heat and drizzle over the cake to serve, or use as a dipping sauce for some fresh British strawberries.
Inspired? We have more great cake recipes from some of Britain’s finest chefs in our collection. Let us know what you might use the leftover chocolate fudge sauce for? Leave your ideas below or over on Great British Chefs Facebook page.
Rock Musicians Wife
It doesn't state what size victoria sponge tins to use. I have 6,7,and 8' inch tins, which one should be used? It's for the Salted Caramel Chocolate Fudge cake.
8 November 2013