Salted Chocolate Caramel Cake

November 26, 2024

This is a one-bowl mix, so a cinch to prepare but looks fantastic! The cake is light and chocolatey with a moreish salted chocolate caramel icing.

Makes: 16 squares
Effort: Easy
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients

Cake:

Icing:

Preheat the oven to 170°C (150°C fan). Line a 20x20 cm square cake tin with baking paper.
Combine the flour, cornflour, caster sugar, brown sugar, cocoa powder, baking powder, and salt in a medium bowl.
In another bowl, whisk together the olive oil, sour cream, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until just combined, leaving a few streaks of flour. Stir in the espresso/ strong coffee gently.
Pour the batter into the prepared tin and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the tin.
In a mixing bowl, use a stand mixer or hand mixer to beat the butter and icing sugar on low speed until combined (about 2 minutes). Add the vanilla extract and mix well.
Increase to medium speed and beat for another 2 minutes until the icing is light and fluffy.
Add 25g of the salted caramel chocolate sauce to the icing and beat until incorporated.
Once the cake has cooled, spread the icing evenly over the top. Drizzle the remaining 50g of salted caramel chocolate sauce over the cake and swirl it through the icing for decoration.
Cut into 16 squares and enjoy!

The cake can be made ahead of time and frozen without icing. Defrost overnight in the fridge and ice as per instructions.
For an extra wow factor, add chopped seasonal fruit on top before serving with ice cream.