I discovered this cake from the youtube channel- Cupcake Jemma, it was a behind the scenes video and it got me totally inspired to bake it. The first time I made it, I wanted it to look exactly like they would. Attempting to make a perfect replica is quite difficult without all of the recipes, so them discovered she had written a book which had the recipe in it, perfect!
This cake has two different types of sponges in it so I do half a batch of each so that I will then have 2 layers of each which I can alternate.
This cake has five mains parts to it:
- Chocolate cakes
- Caramel Cake
- Salted Caramel buttercream
- Salted Caramel
- Dark chocolate ganache
Quantities are:
Chocolate cake – recipe found HERE
-
- 350g plain flour
- 65g cocoa powder
- 370g caster sugar
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 240ml cooled coffee
- 240ml buttermilk
- 210ml vegetable oil
- 3 eggs
Caramel cake -recipe found HERE
- 270g Unsalted butter
- 50g Soft dark brown sugar
- 200g Caster sugar
- Pinch of salt
- 4 large eggs
- 250g Self raising flour
- ¼ tsp vanilla extract
- 3 tbsp whole milk
1 batch of Salted caramel- recipe found HERE
Salted Caramel buttercream -recipe found within CARAMEL CAKE
- 300g unsalted butter
- 530g icing sugar
- About 150ml salted caramel
Dark chocolate ganache- recipe can be found within the CHOCOLATE CAKE recipe
- 400g dark chocolate (70%)
- 450ml double cream
Assembly
You can assemble this cake however you want. In the book she cuts the cake layers in half so that she has 8 layers. I can’t be bothered with that so leave it at 4. I then start to level and even out each layer, like I usually would before I start to construct the cake. I use a cake leveler and a plate on top that is slightly smaller than the cake. I use a plate that has a diameter of around 7.5inches.
Now I would put a bit of icing on a cake board to glue down the first layer. I then ice each layer and put a puddle of carmel in the middle (making sure it won’t ooze out the sides). Alternating the sponge layers.
Once the cake is built I crumb coat the cake with the salted caramel buttercream and then put the cake into the fridge or freezer and leave to set. After it’s set I ice the cake with the chocolate ganache and try to make it look as neat as possible with sharp edges. I then create a little mountain on top with the remaining salted caramel buttercream and add some pretzels or caramel shards. I then like to finish the cake of with caramel drizzles.
Happy baking,
Lynsay
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Bake it Wright 