Chocolate and salted caramel cake

This is a long recipe and it utilises many elements. To be simple you can just use make the cake as one- and cook it for 1.5 hours, and cover with the caramel buttercream icing. Decorations are up to you!

For the cake batter

  • 200gm dark chocolate melted
  • 125gm butter, softened
  • 250gm light brown sugar
  • 3 large eggs at room temperature
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup sour cream
  • 1 cup hot water
  • 2 teaspoons vanilla extract

Salted Caramel

  • 3/4 cup granulated sugar
  • 2 Tablespoons water
  • 1/2 cup heavy cream, room temperature
  • 65gm butter, cubed, room temperature
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons sea salt

For the caramel buttercream icing

  • 125gm cup butter
  • 2 cups icing sugar
  • salted caramel sauce

for the chocolate ganache

  • 200gm dark chocolate
  • 300ml heavy cream
  1. Beat butter and brown sugar at medium speed. Add eggs, one at a time, beating just until yellow disappears after each addition. Add melted chocolate and beat just until blended.
  2. Sift together flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually beat flour mixture into chocolate mixture at medium-low speed, alternating with sour cream, beginning and ending with the flour mixture.
  3. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
  4. Grease two 10-inch round cake pans and divide the batter evenly between the pans. Bake at 175°C for 25-35 minutes or until a wooden pick inserted in center of cake comes out clean.

To make the Salted Caramel

  1. Add 3/4 cup sugar and 2 tablespoons water to a pot. Mix to combine and then turn heat to medium high.
  2. Lift the pot and swirl but do not stir. Cook until the sugar turns to a caramel color, about 10 to 11 minutes (watch it very carefully so it doesn’t burn).
  3. Turn the heat down to low. Add butter and whisk until thoroughly combined. Again, being careful, add heavy cream and whisk thoroughly.
  4. Remove from the heat and add vanilla extract and salt (add more if you like it even more salty) and whisk thoroughly. Allow to cool completely before putting into an airtight container and refrigerating.

To make the butter cream icing

  1. Beat together the butter and icing sugar until smooth,
  2. Add 2-5 tablespoons of salted caramel sauce according to taste. And beat together until mixed in
  3. Add salt if required
To make the chocolate ganache
  1. Place the chocolate and cream in a sauce pan. Mix together over low heat.
  2. once smooth remove from heat.

for the decorations:

To make the toffee
  • 1 cup caster sugar
  • 1/4 cup water


  1. Stir water and sugar in a saucepan over low heat until the sugar dissolves.

  2. Bring to boil. If there is sugar stuck to the sides brush down a wet brush.
  3. Allow mixture to boil until tit turns golden. Remove from heat.
  4. Line a tray with baking paper. Be careful and pour the mixture into the pan.
  5. Do not touch as it is very hot. Allow to cool in a dry place. Break when dry and arrange on cake as desired

honey caramel popcorn


  •  2 tablespoons vegetable oil
  •  1/3 cup popping corn
  •  1/3 cup honey
  •  2/3 cup caster sugar
  •  60g butter, chopped


  1. Pop the popping corn- either in the microwave or over the stove. Try to use as little oil or butter as possible as it will affect the ability of the mixture to stick to the corn.

  2. Salt the popcorn

    Place honey, sugar and butter in a saucepan over low heat. Cook for 6 minutes until all the sugar has dissolved. Bring the mixture the boil for 6 minutes.

  3. Pour mixture over popcorn in a non stick bowl. Spoon into a baking paper covered pan and allow to cool. Break into pieces and mmmenjoy
 To assemble the cake:
  1. Use the buttercream icing as a layer between the two cake pieces, drizzle extra caramel sauce in-between the layers for a more caramel taste.
  2. Refrigerate the cake, then ice with the buttercream. If there are too many crumbs affecting the buttercream icing, do a very thin buttercream icing layer and refrigerate. Then re-ice it with the buttercream and you should end up with a clean buttercream outside coat. Refrigerate again until cold.
  3. drizzle the chocolate ganache over the top, and allow to drip down the sides
  4. artfully decorate it with the toffee shards and popcorn
  5. slice and mmmenjoy!

Three layered chocolate feather cake

This is my absolute favourite chocolate cake in the world. Its the first cake picture I ever posted on Facebook and one of the reasons I decided to write this blog, it’s also become my gravatar for  this blog.  I made this for a movie night and I love that it’s so easy to cook but looks great 🙂 It went over great and the best part was if your layers aren’t even  -like mine was that night, because its so dark no one can tell!!! Anyway I’m procrastinating studying so instead I’m writing this up. I’ve had a sleepless week- hence the delayed posts, I think I’ve been averaging like 4 hours a night, culminating in a 13 hour sleep on friday! So hopefully this post sounds more energetic than the last 😛 So here it is!

Prep time: 40 minutes

Cooking time: 40 minutes


for the cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the filling

  • 250gm soft unsalted butter cubed
  • 500ml icing sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon lemon juice

for the ganache

  • 100gm dark chocolate
  • 75 mL pouring cream


for the cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying ram and allow to completely cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Divide the butter cream into two and spread over one of the three cake bases. Add another cake layer on top and repeat with the remaining buttercream and cake.
  2. pour the ganache over the top and allow to drip over the edges.
  3. Cut, serve and mmm enjoy