Hannah Obee’s Salted Caramel Chocolate Cake

May 08, 2023May 8, 20230 2
Hannah Obee's Salted Caramel Chocolate Cake - A Decadent Treat
in Dessert

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

115 g salted butter , plus extra for greasing
225 g chocolate
150 ml milk
225 g muscovado sugar
2 teaspoons vanilla extract
2 large eggs , separated
150 ml creme fraiche
225 g self-raising flour
1 teaspoon baking powder
1 tablespoon sea salt , crystals
450 g caster sugar
2 tablespoons golden syrup
115 g salted butter
125 ml double cream
2 tablespoons creme fraiche
225 g chocolate
250 ml double cream
2 teaspoons sea salt , crystals to taste

Nutrision Information

Servings Per Recipe
12
Calories
512
Sugar
50g
Fat
28g
A classic recipe from Great British Bake Off contestant Hannah Obee, this Salted Caramel Chocolate Cake is the ultimate indulgence. With layers of rich chocolate sponge, salted caramel, and glossy ganache, this cake is perfect for sharing with friends and family. The combination of sweet and salty flavors is sure to tantalize your taste buds and leave you craving more. Whether you're celebrating a special occasion or just treating yourself to something sweet, this cake is the perfect choice. So roll up your sleeves, grab your apron, and get ready to bake this tasty treat!

Instructions

1.Preheat the oven to 180°C/350°F/gas 4.
2.Grease a 20cm round cake tin with butter and line the base with greaseproof paper.
3.Melt the chocolate, milk and butter in a pan over a low heat, stirring occasionally until smooth.
4.In a large bowl, mix together the muscovado sugar, vanilla and egg yolks.
5.Stir in the melted chocolate mixture and creme fraiche.
6.Sift in the flour and baking powder and mix together until just combined.
7.In a separate bowl, whisk the egg whites until stiff and then fold into the cake mixture.
8.Pour the mixture into the prepared tin and smooth the surface with a spatula.
9.Sprinkle the sea salt crystals over the top of the cake.
10.Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted into the centre comes out clean.
11.Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
12.To make the caramel, put the caster sugar and golden syrup in a pan with 125ml of water and bring to the boil without stirring.
13.When the mixture turns a dark amber, remove from the heat and add in the butter and double cream.
14.Whisk in the creme fraiche and sea salt until the mixture is smooth and then set aside to cool.
15.Spread the caramel generously over the cooled cake, covering the top and sides.
16.Melt the chocolate with the double cream in a pan and stir until smooth.
17.Spoon the chocolate mixture over the top of the caramel and leave to set.
18.Sprinkle with extra sea salt crystals to taste and serve.

PROS

This rich and decadent cake is perfect for special occasions or as a luxurious treat.

The combination of chocolate and salted caramel is sure to please even the most discerning taste buds.

CONS

High in calories and sugar, this cake is best enjoyed in moderation as part of a balanced diet.

The preparation and cooking time may be quite involved for beginners.

HEALTH & BENEFITS

While not the healthiest option, chocolate has been linked to several health benefits, including reducing inflammation and improving heart health. The sea salt used in this recipe may also help to regulate blood pressure and improve hydration levels.

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