I’m going to do some baking, do you have any requests? “None in particular – chocolate, salted caramel, almonds, pistachios.”
Well I would say that was pretty specific wouldn’t you? I could only really think of one thing that had all of those things.
Chocolate Caramel Nut Cake with Extra Salted Caramel Sauce!!!
For the caramel nutty top of the cake. (use what ever nuts you want)
- Couple of tbsp of Pistachios
- Couple of tbsp of Almonds
- Couple of tbsp of Pecans
- 40g Unsalted Butter
- 55g Brown Sugar
- 2tbsp Double Cream
For the cake.
- 125g Unsalted Butter
- 220g Brown Sugar
- 3 Eggs
- 150g Self Raising Flour
- 35g Plain Flour
- 1/4 tsp Bicarbonate of Soda
- 35g Cocoa Powder
- 100g Dark Chocolate
- 180ml Milk
For the Salted Caramel Sauce.
- 75g Unsalted Butter
- 50g Light Brown Sugar
- 50g Caster Sugar
- 50g Golden Syrup
- 125ml Double Cream
- 1/2 tsp to 1 tsp Sea Salt (depending how salty you like it)
This one is a bit more complicated than the other things I have done in this blog, but still it isn’t difficult. The oven needs to be heated to 160°C when you’re ready to get your bake on. This cake fills a 20cm deep round cake tin that you need to grease and line the bottom.
First thing to do is make the caramel for the top (bottom (this is an upside down cake)) . Stir the butter, sugar and cream in a saucepan over a low heat until the sugar has dissolved then bring to the boil for a couple of minutes. As Mrs TramP wanted salted caramel I actually put a pinch or so of salt into this caramel as well. Pour the caramel into the lined cake tin and then sprinkle over your nuts, I crushed my nuts a bit first. You then need to try and fit this into the freezer while you make the cake mix to set the caramel.
Now for the cake. You need to beat the butter and sugar until lovely and light and fluffy, as I’m using brown sugar in this recipe it’s a bit more of a pain in the arse to get it fluffy, but keep beating and you’ll get there. Beat the eggs in one at a time, each time getting the mixture fluffy again. Now you just have to mix in the flours, baking soda, cocoa, chocolate and lastly the milk. This is quite a thick mixture.
Get the frozen cake tin out and spread the cake mix on top of the nutty caramel base. Bang it in the oven for about an hour and ten minutes or until cooked. Once cooked, cool for 15 minutes in the pan before turning out (upside down) onto a wire rack.
While the cake is cooling you can make the extra Salted Caramel Sauce. As sauces go this is pretty easy, just melt the butter, sugars and syrup in a sauce pan, boil for three minutes, add the cream, add the salt (a tsp is pretty salty), stir it all up, simmer for another minute and then boom it’s done. The sauce should keep for a couple of weeks if you don’t use it all eating this cake. You can just heat the sauce a bit in the microwave to get it runny again.
Cut your self a slice, pour over some sauce, eat it, and try not to have a heart attack.