Hannah Obee's Salted caramel chocolate cake

Name: Hannah Obee's Salted caramel chocolate cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 115 grams salted butter, plus extra for greasing; 225 grams plain chocolate (70% cocoa); 150 milliliters milk; 225 grams light muscovado sugar; 2 teaspoons vanilla extract; 2 larges eggs, separated; 150 milliliters crème fraîche; 225 grams self-raising flour; 1 teaspoon baking powder; 450 grams caster sugar; 2 Tbsps golden syrup; 115 grams salted butter; 125 milliliters double cream; 2 Tbsps crème fraîche; 2 teaspoons flaky sea salt (we used Maldon); 225 grams plain chocolate (70-80% cocoa solids); 250 milliliters double cream; 1 serving chocolate truffles, to decorate

Hannah Obee's Salted caramel chocolate cake takes approximately 1 hour and 55 minutes from beginning to end. This recipe makes 12 servings with 783 calories, 6g of protein, and 44g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. 601 person have tried and liked this recipe. A mixture of butter, baking powder, caster sugar, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

First, make the caramel.

Ingredients you will need

Caramel

Pour 100ml water into a large saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark golden brown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crme frache it will bubble up quite high.

Ingredients you will need

Double Cream

Golden Syrup

Caramel

Butter

Sugar

Equipment you will use

Whisk

Frying Pan

Add the sea salt.

Ingredients you will need

Sea Salt

Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge just gently reheat until soft enough to spread before assembling the cake.

Ingredients you will need

Spread

Equipment you will use

Whisk

Now make the cake.

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease a 23cm springform cake tin and line the base with baking parchment. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth.

Ingredients you will need

Chocolate

Butter

Base

Milk

Equipment you will use

Cake Form

Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and crme frache together, then mix this into the chocolate mixture, followed by the flour and baking powder.

Ingredients you will need

Baking Powder

Chocolate

Egg Yolk

Vanilla

All Purpose Flour

Sugar

Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest.

Ingredients you will need

Egg Whites

Cake Mix

Equipment you will use

Whisk

Bowl

Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.

Equipment you will use

Wire Rack

Oven

For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted.

Ingredients you will need

Chocolate

Cream

Pour into a bowl to cool.

Equipment you will use

Bowl

To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel you may not need it all, but be generous in order to balance the bittersweet ganache topping.

Ingredients you will need

Caramel

Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and chocolate truffles, if you like.

Ingredients you will need

Spread

Sea Salt

Equipment

Ingredients

Servings:

115grams

salted butter, plus extra for greasing 225grams

plain chocolate (70% cocoa)150milliliters

milk 225grams

light muscovado sugar 2teaspoons

vanilla extract 2larges

eggs, separated 150milliliters

crème fraîche 225grams

self-raising flour 1teaspoon

baking powder 450grams

caster sugar 2Tbsps

golden syrup 115grams

salted butter 125milliliters

double cream 2Tbsps

crème fraîche 2teaspoons

flaky sea salt (we used Maldon)225grams

plain chocolate (70-80% cocoa solids)250milliliters

double cream 1serving

chocolate truffles, to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.