This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!
As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!
I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.
Ingredients for the cake:
- 450g unsalted butter, softened
- 450g caster sugar
- 6 large eggs
- 350g self-raising flour
- 100g cocoa powder
- 3 tsp baking powder
- 2 tsp vanilla extract
- 200ml milk
- Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
- Mix using a stand or hand mixer until the mixture resembles breadcrumbs
- Add in eggs one at a time, using the mixer on slow speed to incorporate
- Add the vanilla to the milk and do the same, adding bit by bit until all combined
- Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
- Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
- Cool the cakes, and make your buttercreams and salted caramel
I used Nigella’s recipe for salted caramel sauce.
I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.
To top the cake I made a chocolate buttercream:
- 450g icing sugar
- 65g cocoa powder
- 230g butter
- 2tbs milk
- 2tbs cream
- Sift together icing sugar and coca powder
- Add in butter and whisk well
- Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
- Feel free to add in more milk/cream if needed
- This will make more than you need!
When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.
As you can see, birthday boy and the whole family (including me!) enjoyed it!