A light but rich chocolate cake, held together with an extraordinary salted caramel flavour filling.

Chocolate cake with salted caramel mascarpone frosting
Chocolate cake with salted caramel mascarpone frosting
Print Recipe
Servings Prep Time
10 45 minutes
Cook Time
35-40 minutes
Servings Prep Time
10 45 minutes
Cook Time
35-40 minutes
Chocolate cake with salted caramel mascarpone frosting
Chocolate cake with salted caramel mascarpone frosting
Print Recipe
Servings Prep Time
10 45 minutes
Cook Time
35-40 minutes
Servings Prep Time
10 45 minutes
Cook Time
35-40 minutes
Ingredients
Chocolate Cake
Salted Caramel Mascarpone Frosting
Servings:
Instructions
  1. Cut the butter into small dice and put into the bowl of a food mixer with the caster sugar. Beat till light and fluffy. Sieve together the flour, baking powder and cocoa. Don't miss this step - it is really important that the dry ingredients are well mixed. And yes, the recipe does contain self-raising flour and baking powder - just go with it.
  2. Line 2 x 20cm sponge tins with a disc of baking parchment. Set the oven at 170C/gas mark 5. Crack the eggs into a small bowl, beat them briefly to mix, then stir in the milk.
  3. Introduce the flour mixture and the eggs and milk to the butter and sugar, adding a little of each at a time, with the mixer going all the time till you have a smooth mixture.
  4. Divide the mixture between the two cake tins and smooth the surface. Bake for 35-40 minutes till risen. Test with a metal skewer. If it comes out moist but clean, without any mixture stuck to it, then they are ready.
  5. Remove from the oven, leave to settle for 15 minutes, run a palette knife around the edges, then gently turn out on to a cooling rack. When the cakes are almost cool, peel off the baking parchment.
  6. Add the mascarpone, icing sugar, maple syurp to a mixing bowl and whisk together. Whilst whisking, add the double cream, continue mixing until smooth and soft peaks are formed.
  7. Sandwich the cake together with half of the filling and a layer of salted caramel. Then pipe the remainder of the cream on top. Finish with a sprinkle of grated chocolate and toasted almonds.
Recipe Notes

This recipe is based on Nigel Slater's Chocolate cake with coffee frosting

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