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Salted caramel and chocolate cake in elegant presentation
Decadent chocolate cake with oozing salted caramel filling

Salted caramel and chocolate cake

Author: Flavelo
Recipes Cakes and Desserts
This cake is a celebration of deep, roasted caramel flavours meeting silky chocolate. Making caramel is a game of patience: as sugar browns, new nutty-buttery flavour notes are born, which are truly highlighted by the addition of salt – this contrast makes every bite exciting. The chocolate ganache coating gently embraces the soft sponge.
🕒 Prep Time 45 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 12 servings
🔥 Calories 650 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22-24 cm)
  • Heavy-based pan (for caramel)
  • Whisk
  • Spatula

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cream the soft butter with half the sugar (125g) until fluffy, then add the eggs one by one, stirring constantly.

Tip: Beat the butter and sugar until the mixture is almost white. This incorporates air into the batter, making it light.
2 ✓

Sift in the flour, cocoa powder, and baking powder, then loosen with the milk. Mix until lump-free.

Tip: Always sift cocoa powder as it tends to form hard lumps.
3 ✓

Pour the batter into a greased tin and bake at 180°C for 30-35 minutes. Check with a skewer.

Tip: Don't open the oven door in the first 20 minutes, or the sponge may collapse.
4 ✓

Make the salted caramel: melt the remaining sugar (125g) in a pan to an amber colour. Meanwhile, heat 100ml cream.

Tip: Be careful, sugar is very hot! Don't stir with a spoon at the start, just tilt the pan.
5 ✓

Pull the sugar off the heat and carefully pour in the hot cream (beware of steam!), then boil back down until thick. Finally, mix in a small piece of butter and the salt. Allow to cool completely.

Tip: The cream must be hot, otherwise the temperature difference will cause the sugar to set rock hard instantly.
6 ✓

For the ganache, heat the remaining 200ml cream, pour over the broken chocolate, wait 2 minutes, then stir until glossy.

Tip: During the standing time, the chocolate absorbs the heat and melts. If you stir immediately, it may remain lumpy.
7 ✓

Cut the cooled sponge into layers. Fill with the thick salted caramel, then coat with the ganache. Sprinkle a few salt flakes on top for decoration.

Tip: The crunch and intense flavour of salt crystals highlight the sweetness of the chocolate and caramel.

Recipe FAQ

Why did the caramel become lumpy?
If sugar crystallises on the side of the pan, it can ruin the texture. Use a wet brush to wash down the sides of the pan during cooking.
What do I do if the chocolate ganache split?
Add a tablespoon of warm milk and stir vigorously from the centre outwards until it becomes glossy and uniform again.

Ingredients

  • 200 g Plain flour
  • 50 g Dutch processed cocoa powder
  • 250 g Sugar (divided: 125g batter, 125g caramel)
  • 150 g Butter (room temperature)
  • 3 Eggs
  • 1 packet Baking powder
  • 100 ml Milk
  • 200 g Dark chocolate (min. 60%)
  • 300 ml Double cream (divided: 100ml caramel, 200ml ganache)
  • 1 tsp Sea salt flakes