Ingredients
Cake
- 225 g (scant 2 cups) plain flour
- 350 g (1 + 3/4 cups) caster (superfine) sugar
- 85 g (2/3 cup + 1 tsp) cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp bicarbonate of soda (baking soda)
- 2 eggs
- 250 ml (1 cup + 2tsp) buttermilk
- 125 ml (1/2 cup + 1tsp) vegetable or sunflower oil
- 2 tsp vanilla extract
- 250 ml (1 cup + 2tsp) very hot coffee or boiling water
Salted Caramel
- 300 g (1 1/2 cups) caster (superfine) sugar
- 60 ml (1/4 cup) water
- 280 ml (1 cup + 3tbsp) double cream
- 30 g (2 tbsp) unsalted butter
- 1/2 tsp - 1 tbsp sea salt flakes
- Swiss Meringue Buttercream
- 200 g (1 cup) caster (superfine) sugar
- 4 large egg whites
- 250 g (1 cup + 1 tbsp) softened unsalted butter
- 1 tsp vanilla extract
- 6 tbsp (or more to taste) salted caramel
Whipped Ganache
- 200 g (7 oz) dark chocolate
- 200 ml (3/4 cup + 1tbsp + 1tsp) double cream
Instructions
- Bake the cake the day before you want to ice it. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line two 20cm/8in round tins.
- Sift the flour, cocoa powder, baking powder and bicarb of soda together into a large bowl, stir in the sugar. In a separate bowl, whisk together the eggs, buttermilk, oil and vanilla extract, pour into the dry ingredients and beat well until smooth and combined. Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Divide the batter between the tins and place in the centre of the oven, check after 35 minutes - a skewer inserted into the centre should come out clean or with a few moist crumbs, but no wet batter. They could take up to an hour to bake though, mine took 55 minutes, just check every 5-10 minutes after the 35 minute mark.
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