I saw this recipe in the Hummingbird Bakery Cake Days book and it immediately sprang out at me as a great birthday cake. I made it yesterday for my
boyfriend’s ex’s birthday and it went down really well with him and his colleagues today! It’s a three layered chocolate cake with a salted caramel and chocolate frosting. The good news is it tastes great although this cake is not for the faint hearted. Definitely big appetites are needed as it is pretty sickly but yummy too. A word of caution – it takes ages to make the cake! Because it is three layers of cake you need to cook the sponge in two batches so that you can put each cake on the middle shelf of the oven. Of course if you have a third cake tin (unlike me) then this will speed things up. It’s also quite a complicated recipe as you have to faff about with alternating adding flour with the soured cream and cocoa powder to form the sponge. I must say though that the sponge baked really evenly and consistently. The cake definitely needs a full 25mins in the oven and for the last sponge I made it needed 27 mins.
The other thing is that it makes WAY too much frosting and caramel. The recipe only needs six tablespoons of caramel. You could have probably quartered the recipe and still had left over but you would need a small measuring jug to cope with the smaller measurements. Now I am left with loads of caramel. My plan is to buy some Rice Krispies tonight and see if I can make some little cakes so I don’t waste the mixture. I still have about a third of the frosting left – again you could easily pare down the recipe. I am also left with quite a bit of buttermilk and soured cream so if you have ideas of what to do with it then let me know! BTW on the top of the cake I sprinkled caramelised cocoa nibs from Artisan du Chocolat and coarse sea salt. If you want to create a cake that’s a bit different and yummy then this is a good one to go for. Just make sure you have about four hours time to make it!