SALTED CARAMEL CAKE <br />Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive – yet easy! – layer cake. I guarantee that it will become a favourite with friends and family for birthdays and celebrations. <br />Please Subscribe To Our Channel https://youtube.com/channel/UCrZ2WL-JcIc6AAaRHWborSQ?sub_confirmation=1 <br />Ingredients <br />Salted Caramel <br />300 g | 1 ½ cups granulated sugar <br />60 ml | ¼ cup water <br />1 tsp lemon juice <br />240 ml | 1 cup double (heavy) cream at room temperature <br />2 tbsp unsalted butter at room temperature <br />1 tsp sea salt or to taste <br />Chocolate Cake <br />200 g | 7oz dark chocolate chopped or chocolate buttons <br />200 g | 7oz (7/8 cup) unsalted butter cubed <br />125 ml | ½ cup hot coffee or water <br />75 ml | 5 tbsp buttermilk <br />3 large eggs <br />200 g | 7oz soft (1 cup) light brown sugar <br />200 g | 7oz (1 cup) caster sugar <br />200 g | 7oz (1 ½ cups) plain flour <br />25 g | 4 level tablespoons cocoa powder <br />1 tsp bicarbonate of soda <br />1 tsp baking powder <br />1/2 tsp salt <br />Salted Caramel Buttercream <br />180 ml (3/4 cup) pasteurised egg whites or from 6 eggs <br />500 g (6 cups) icing sugar <br />500 g (3 cups) unsalted butter at room temperature <br />1 tbsp vanilla extract or paste <br />1/4 tsp salt <br />3 tbsp salted caramel sauce (cooled) <br />Instructions <br />SALTED CARAMEL <br />Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals. <br />Boil without stirring until the caramel turns a deep copper colour. <br />Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again. <br />Add the butter and use a small balloon whisk to stir until it melts. <br />Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F), <br />Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in fridgbefore adding to buttercream. <br />CHOCOLATE CAKE <br />Preheat the oven to 160C (325F). Line 4x15cm (6 inccake pans with greaseproof paper and spray with cake release. You can also use 3x20cm (8 inccake tins. <br />Place the chocolate and butter in a large bowl and microwave in short bursts, stirring, until melted. Stir until smooth. <br />Add the coffee and use a hand whisk to mix it in. <br />Combine the eggs and buttermilk in a measuring jug and briefly whisk together to combine. Add to the chocolate and whisk it in. <br />Combine all the dry ingredients and then sift them over the chocolate. Use a hand whisk to mix the batter together until completely smooth. <br />Divide evenly between your prepared cake tins and bake for 25-30 minutes until the cakes are firm on top and a skewer inserted in the centre comes out clean. <br />Cool in the tins for 15 minutes
