Salted Caramel Chocolate Cake©


  • 7oz-200g baking margarine
  • 7oz-200g golden caster sugar
  • 2 large eggs (free-range)
  • 3 tablespoons cocoa powder
  • 8.8oz-250g self-raising flour (sifted)
  • 3.3fl oz-100ml caramel syrup
  • 1.6fl oz-50ml semi-skimmed milk
  • 6.3oz-180g salted caramel dark chocolate (melted)
Salted Caramel Glaze
  • 2.6oz-75g unsalted butter (cubed)
  • 8.8oz-250g golden caster sugar
  • 3.3fl oz-100ml double cream
  • 1 teaspoon sea salt
  • 2.3fl oz-70ml cold water
Caramel Chocolate Topping
  • Remaining salted caramel glaze
  • 3.1oz-90g salted caramel dark chocolate (broken into cubes)
  • 3.3fl oz-100ml double cream
  • Chocolate curls (optional)


  1. N.B you will assemble the cake the day after starting it
  2. Pre-heat oven to 338˚F/170˚C regular oven or 302˚F /150˚C fan assisted oven and grease a 20cm/8” round deep cake tin and set to one side
  3. Melt the chocolate for the cake using your preferred method and set to one side to cool slightly
  4. To make the cake, start by creaming together the butter and sugar until light in colour and well combined. Add the eggs and combine thoroughly until fully incorporated before adding the cooled melted chocolate and combining again
  5. Add the flour and cocoa powder and mix again. Finally, add the milk and caramel syrup and mix one last time. Spoon the mixture into the prepared tin, ensuring it spreads out to all the edges evenly. Pop into the oven for 1 hour and 35 minutes
  6. Meanwhile, whilst the cake is baking, make the salted caramel glaze. Add the sugar and water to a pan and dissolve over a low heat until it is clear (do not stir with a spoon, but once or twice gently move the pan in a circular motion and leave it, but always watch it). Then, bring to a simmer for 30 seconds before removing from the heat completely and adding the salt, butter and cream straight away, whilst continuously stirring until there are no lumps. Set to one side to cool slightly
  7. Remove the cake from the oven (make sure you can insert a skewer into the center, and it comes out clean-then It is done). Prick the cake all over and carefully glaze the top of the cake with half of the salted caramel glaze (save the other half to one side), try to pour some down all the holes made with the skewer. Allow to cool completely in the tin before removing it and wrapping it up and storing it ready to use the next day
  8. Meanwhile, make the caramel chocolate topping by placing all of the ingredients into a saucepan over a mild heat and continuously stirring until the chocolate is melted and everything is fully incorporated
  9. Pour the topping into a large measuring jug and pop into the fridge for at least 6 hours, preferably overnight until thickened slightly
  10. When ready to assemble the cake, pour the topping (it will still be runny- do not worry, it is meant to be) over the center of the cake and let it find its own way down the sides. Sprinkle the top with the chocolate curls (or your chosen decoration) and serve

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