Chocolate 5k Cake

So called as I have just passed 5k followers on instagram. How lucky am I!

This is a Salted Caramel Chocolate Cake - moist sponge with dark chocolate and a creamy, salty caramel fudgy icing, whats not to like?

Ingredients. Makes 1, three layered 6" cake

170g Butter. Room temperature

200g Caster Sugar

280g Plain Flour

2tsp Baking Powder

2tsp Table Salt

30g Dark Chocolate Coco Powder

3 Eggs

2tsp Vanilla Extract

200g Dark Chocolate

200ml Sour Cream

Maldon Sea Salt Flakes

Decorations!

Icing

250g Soft Brown Sugar

125g Butter

150ml Double Cream

1.5tsp Table Salt

500g Icing Sugar

Method

1. Preheat oven to 180 degree, no fan. Line your three 6" tins. Melt the chocolate, however you see fit, and set aside

2. Cream together the butter and sugar in your mixer, you want it to be pale and fluffy. This could take a couple of minutes. Whilst beating, mix together the flour, baking powder, table salt, coco powder in a separate bowl

3. Add the eggs to the butter and sugar, one at a time, adding a spoonful or two of the flour mix after each one and continue beating slowly

4. After the last egg, slowly add the rest of the flour together with the melted chocolate and vanilla. With the mixer still going, slowly add the sour cream, careful it doesn't splash everywhere!

5. Split the mixture evenly between the three tins and smooth off the tops. Pop in the oven and bake for 20-25 minutes, an inserted skewer will come out clean

6. Allow to cool in the tin for a few minutes then transfer to a wire rack to cool fully

7. Whilst the cake is baking / cooling, make your icing. First, put the butter, brown sugar and 75ml of the cream in a pan and heat until the butter and sugar melts, stirring as you go. Turn the heat up, add the salt and cook for 3-4 minutes until the mixture turns a lovey caramel colour. Allow to cool slightly and pop into the mixer and slowly combine with the icing sugar and rest of the cream until you have the perfect spreadable texture. A splash of milk may be needed depending how thick your caramel was

8. Assemble! Cut the top off the cakes if they have domed so you have good flat surfaces to work from. Put the first sponge on your serving plate or board, secure in place with a blob of icing. Pipe or smear a layer on top of the cake and sprinkle with salt flakes - the amount is your personal preference. Add the second layer, ensuring all is in line. Repeat with the icing and salt and top with the last sponge, upside down - the ensure the top is mill-pond flat. Top with more icing and apply a layer around the outside

9. Using a spatular thats been sat in boiling water helps. Use this spatular or flat sided scraper to straighten up the edges. The amount of icing you leave behind is up to you!

10. Now decorate as you wish - with chocolate curls, sugar strands, more caramel - be creative!