Saturday, 3 September 2011

Salted Caramel 'Mo Cake




This cake is seriously sexy.
And I'll tell you what isn't - me when I was making it.
I'm not gonna lie, it is a pretty challenging cake. But more so if you're a spacially unaware retard.
I actually got assaulted by a whisk at one point, it literally fell out of nowhere onto my face covered in cream making me look like something off of youporn.
I was very hesitant to make this cake, because last time I tried to make caramel from scratch, this happened:
It actually looks less painful than it was.

I made this cake last night for my cousins who came over for dinner.
I decided to serve it with a side of 'it's ok to be gay' pep talk for the middle child. This backfired massively.
Me: Listen, if you're a homo, that's fine.
12 year old: I'm not a homo
Me: Yes but you don't know that yet, you're young, you are a 'mo
12 year old: Right...
Me: And it's ok that you're gay. It's ok to want buttsex.
12 year old: The only buttsex I'm going to be having is if my cock is in a woman's ass.
Me:

Back to cake:
Here's your recipe for some salted caramel 'mo cake:

Sponge:
300g butter
140g brown sugar
3 eggs
100g cocoa powder
160ml buttermilk
1 tsp vanilla
330g flour
2 tsp baking powder
1tsp bicarb
1 tsp salt

Salty Caramel:
200g caster sugar
2 tbsp golden syrup
180ml double cream
1 tsp sea salt

Frosting:
200g caster sugar
2 tbsp golden syrup
360ml double cream
450g dark chocolate
450g unsalted butter

1. Make the salty caramel first by boiling the sugar and syrup for 10 mins, then in a seperate pan dissolove salt into double cream. Pour this into the caramel mix and whisk. Set aside.


2. Make frosting following the same steps, but follow by stirring in the dark chocolate and then the butter. Set aside.

3. Sponge. Preheat oven to 170C. Cream butter and both sugars, then add eggs.

4. In a jug stir cocoa buttermilk and vanilla, and sift all dry ingreds. In 3 batches mix in the wet and dry, ending with the dry. 
5. Divide into 2 pans and cook for 25mins.
6. Once cool, sandwich the layers with caramel and frosting, swirling the remaining caramel on top. 


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