Salted caramel cake with Christmas chocolates
For the cake
325g caster sugar
325g butter or margarine
325g self-raising flour
40g cocoa powder
For the decoration:
1 jar of salted caramel (or home made if you have time!)
Lots of your favourite Christmas chocolates (like terry’s chocolate orange or roses etc.)
For the buttercream:
1 tsp. vanilla
450g icing sugar
This cake is the perfect alternative to a Christmas cake, for people that don’t like anything too fruity! It’s simple and easy to make with a little bit of a Christmas special addition and a gorgeous naughty bit of salted caramel too. (Check out any of your own known recipes if you want to try DIY, or buy a jar to save time over the Christmas holiday at www.madebyleah.uk)
- Pre heat your oven to 180 degrees and grease and line 2 8” cake tins
- To make the cake, cream together butter and sugar until very fluffy.
- Add the 6 eggs a little at a time
- Once the eggs are combined, add the self-raising flour. Once the flour is combined with the wet mixture, the cake should be perfectly mixed and be a great thickness
- Once the batter is made, split the mixture into two bowls, and add the cocoa powder to half the mixture. This means you should now have a bowl of white cake mix and a bowl of chocolatey brown cake mix!
- Add the white and brown mixture at random to both cake tins, swirling them together to give a marble effect in each tin. Try not to mix too much as it will all go brown, it looks great swirled together as two separate colours!
- Bake the cakes for approx. 25 minutes until the cakes are firm and golden
- Make the buttercream by mixing the vanilla, butter and icing sugar together in a bowl.
- Once cakes are baked and cooled, fill and top with your delicious vanilla buttercream.
- Now for the good part, pour caramel all over the top of your cake. I say the more the better! It looks great dripping down the sides. When you have enough caramel, pile your cake high with Christmas sweets and goodies!
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