Tuesday, 31 May 2016

Chocolate and salted caramel bundt cake.


Now this is a decadent cake, combining the rich flavour of chocolate, with the sweet taste of salted caramel for one rather delicious bake. Making perfect use of the bundt tin's shape to finish it off with a decadent drizzling of salted caramel flavour icing, oh my!!!

Ingredients (for a 6 cup bundt tin)
  120g butter
  220g caster sugar
  2 large eggs
  150g plain flour
  30g cocoa powder
  1 tsp baking powder
  75ml milk
  1 tsp salted caramel flavouring

For the icing
  150g icing sugar
  3 tbsp milk
  2 tsp salted caramel flavouring

Pre heat the oven to 180c/160c fan/gas mark 4 and prepare your bundt tin, the best way to do this is to grease your tin first, use a piece of kitchen towel (paper) and work the butter into the tin's many curves and shapes to make sure it's fully covered. Then dust with cocoa powder, tapping the tin and moving it around to ensure it's all covered, tap any excess cocoa powder out.


Then set the tin aside whilst you prepare the cake mixture. Cream together the butter and sugar until pale and fluffy, then add in the eggs one at a time and beat.

Sift in the flour, cocoa powder and baking powder and fold into the mixture until evenly mixed. Add in the milk, I slowly poured this in to mix, stopping along the way to make sure that I didn't add too much milk, you want the mixture to be smooth and rich, but not too thick, if you feel it needs more milk at this stage, add it in bit by bit, to blend to your preferred consistency.

Finally add in the salted caramel flavouring, I used Beau's concentrated Salted caramel flavouring, which is thicker in texture than you may be used to, but it certainly adds a strong flavour to the bake. Blend in well to mix.

Spoon the mixture into the tin to ensure that it is evenly layered throughout, then place in the middle of the shelf in the oven and bake for 30-45 minutes. In my fan oven this took 30 minutes, it will look well risen on the base when it's nearly done, so it's safe to test it with a cake skewer at this stage to ensure that it's fully baked.

Remove the tin from the oven and leave it to cool for 10 minutes, gently wiggle a rubber spatula around the edges of the cake to loosen it, then turn it upside down on a cake stand to cool. The cake should easily slide out of the tin once you turn it upside down.

Set aside to cool for an hour then work on your icing. Sift the icing sugar into a large bowl and add 2 tbsp of the milk to bring it together, add another tbsp of milk to loosen the mixture, it should feel slightly stiff as you mix, and as you take the spoon out of the bowl it should drizzle off slowly, if it looks too runny simply sift in more icing sugar and mix. The milk helps to give this icing the perfect consistency to drizzle over the cake, whilst keeping a firm hold. Then add in the salted caramel flavouring, you can do this to taste if you prefer a subtler flavour, but I found that 2 tsp was enough to give it a good caramel taste.

Drizzle the icing mixture on top of the bundt, do this one spoonful at a time to cover the entire cake. Then finish off with optional decorations if you like.

Recipe adapted and downsized for a smaller bundt tin from The Pink Whisk.