Salted caramel chocolate cake with brandy ganache – wow this sounds complicated! Trust me this is an easy cake, done in 2 hours. I don’t normally believe in ‘one-pan’ cakes but this turned out to be the most amazing cake I have done in a while (those who got to eat it loved it).
The cake is adapted from Annabell White’s Chocolate Buttermilk Cake.
The batter is baked separately in two identical pans – reason is being an extremely moist cake, I would have a hard time splitting it in half without it breaking up all over my hands.
It also helped when it comes to adding the salted caramel layer – I could easily spread it on while the cake is warm, without needing to over handle it.
A silky smooth and glossy chocolate ganache is then poured over with much abandon, letting the ganache glide freely over the cake and sides.
Quite an indulgent experience especially when the cake’s left overnight so the cake, salted caramel and chocolate ganache got a chance to mix and mingle, producing one moist cake with a real depth of flavour.
Given how quickly I got this done, it is definitely a weeknight cake too if you should ever have any cake emergency!
125 g dark chocolate
1 cup sugar
1 tsp Princess cake and cookie baking emulsion from Lorann oils or vanilla paste
1 3/4 cups buttermilk
1 3/4 cups plain flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
See my recipe from the Salted Caramel Macaron post.
140g dark chocolate tabs
125ml fresh cream
20g unsalted butter
1 tablespoon whiskey or brandy (optional)
1. Heat oven to 180 deg C. Grease two 22cm tin and line with baking paper.
2. Heat butter and chocolate carefully in a saucepan stirring on medium temperature. Do not over heat. Take off heat, add sugar and baking emulsion or vanilla straight away while the mixture is hot.
3. Whisk in buttermilk and eggs. Add dry ingredients, whisking gently till just smooth. Pour batter into tins.
4. Bake for 28 minutes or until skewer comes out clean. Turn out on a wire rack to cool.
5. Spread 4 tbsps of salted caramel onto the top of one cake. Place the other cake on top.
6. Make chocolate icing. Put chocolate and butter into a bowl. Heat cream in a saucepan till just boiling and pour over chocolate. Let it sit for a minute before stirring. Add brandy or whiskey or any liqueur of your choice. Pour over cooled cake and using a palette knife, spread the icing around, allowing the ganache to dribble over the edge randomly.
7. Smooth tops (and sides if you wish). Let the cake sit overnight and it will taste even better the next day.
8. Garnish with chocolate shards, freeze-dried raspberries or freshly whipped cream.