This is an indulgent twist on the classic Victoria Sandwich – Chocolate sponges sandwiched together with a deliciously gooey salted caramel/fudge filling and finished with a little more caramel and dark chocolate shavings. It’s amazing, if I do say so myself!
PiggyBakes’ Chocolate & Salted Caramel Sandwich Cake
For the cakes
225g unsalted butter, softened
225g caster sugar
195g self raising flour
30g cocoa powder
4 large eggs
1 tbsp milk
For the filling/topping
115g light brown muscovado sugar
100g unsalted butter
50g double cream
1/4 tsp sea salt
Good quality dark chocolate, grated, to finish
– Pre-heat the oven to 180°C (I put my fan oven on 170°C) and grease and line two 20cm cake tins.
– Beat the softened butter for 30 seconds to 1 minute until creamy and then add the caster sugar and beat until almost white and really fluffy. This takes me about 4 minutes using an electric/stand mixer.
– Use a fork to briefly beat the eggs together in a bowl. Add this a little at a time to the butter/sugar mixture, beating well between each additions. Don’t add too much egg at once or the mixture will curdle – a splash at a time will do. (If it does start to curdle, add a tablespoon of flour and mix well)
– Sift the flour and cocoa powder into the bowl and add the milk. Fold the flour in really gently using a large metal spoon. Be really careful not to knock the air out as you fold – go gently and keep folding just until the flour is fully incorporated.
– Divide the mixture equally between the two tins and bake in the centre of the oven for about 20 minutes.
– Make the filling. Put the butter, sugar and double cream in a saucepan and heat really gently until the butter is melted. Turn the heat up a little and then simmer for 3 minutes. Stir frequently so that the mix doesn’t catch on the bottom of the pan. After 3 minutes, remove from the heat, add the sea salt and stir vigorously for 30 seconds. Leave to cool, stirring every now and then.
– Remove the cakes from the oven once ready – a skewer inserted in the middle should come out clean – and leave to cool in their tins for a few minutes before inverting each one onto a plate. Put a cooling rack on top of the inverted cakes (or use one rack per cake, which I find easiest!) and then flip over so that the cakes are now the right way up on the cooling rack. This avoids marks from the cooling rack on the top of the cake!
– Once the cakes are completely cool and the filling is cool and spreadable in consistency, place one cake upside down on a plate and spread with most of the caramel, saving a little for the topping. You want a thick, even layer. Bear in mind that it may ooze out a little when you sandwich the cakes together, but I think this adds to the charm!
– Carefully place the other cake on top and spread with the remaining caramel. Sprinkle over the dark chocolate and enjoy!