Salted caramel chocolate fudge cake
(Adapted from Great British Chefs)
125g caster sugar
100g soft brown sugar
4 large eggs
1tsp vanilla extract
240ml vegetable oil
200g self raising flour
75g cocoa powder
1tsp baking powder
1tsp bicarbonate of soda
a pinch of sea salt
2tbsp plain, natural yoghurt
For the salted caramel buttercream filling:
250g unsalted butter, softened
500g icing sugar
3tbsp Bonne Maman Confiture de Caramel
a pinch of sea salt
For the chocolate fudge topping:
200g dark chocolate
125ml double cream
2tbsp Bonne Maman Confiture de Caramel
chopped fudge pieces to decorate
- Heat the oven to 180 degrees. Butter three sandwich cake tins and line the bottom of each with baking paper.
- Using a mixer or electric whisk, 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 or spatula. Add a pinch of salt and stir in the plain yoghurt, mix well.
- Divide the mixture equally between the prepared baking tins and bake for 30 minutes. Once a skewer comes out clean, take the sponges out of the oven and leave to cool in the tins.
- To make the filling, beat the butter 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 punch of sea salt and mix well.
- Once the sponges are completely cool, sandwich them together with equal amounts of buttercream.
- To make the chocolate fudge topping, melt the chocolate and stir in the cream and caramel once slightly cooled. Leave to cool entirely, before spreading the fudge topping over the entire cake. (I found it easier to do a crumb coating, although the second layer was a lot cooler and a lot less spreadable). Decorate with chopped fudge pieces.