Salted Caramel and Chocolate Fudge Birthday Cake
(from Lavender and Lovage)
125g unsalted butter
200g soft dark brown sugar
1/2 tsp vanilla extract
170g plain flour
50g cocoa powder
1 tsp baking powder
For the salted caramel buttercream icing125g salted butter
2 drops vanilla extract
250g golden icing sugar
1/2 jar (190g) confiture de lait/dulce de leche
For the filling1/2 jar (190g) confiture de lait/dulce de leche
Put all of the chocolate fudge cake ingredients into a large mixing bowl and beat well for 3 to 4 mins with an electric whisk, or for 5 to 6 mins by hand until the batter is smooth and fluffy.
Spoon the mixture into the cake tins and level the tops with the back of a spoon, leaving a slight dip in the middle of the cakes so they rise evenly. Bake for about 25 to 30 mins, or until the cakes are well risen and are shrinking away from the sides of the cake tins. Remove from the oven and allow to cool in the tins for about 10 mins, before removing them from the tins and cooling completely on wire racks.
To make the salted caramel buttercream icing, put the icing sugar, butter and vanilla extract into a bowl and whisk until light and fluffy, for about 2 to 3 mins, Then add the confiture de lait (dulce de leche) bit by bit, whisking well after each spoonful, check the flavour and add some extra salt if you want it slightly saltier. Set to one side to firm up.
Once the cakes are cold, cut each cake into half, and then place one of the cake halves onto a serving platter or cake stand. Spread some of the confiture de lait (dulce de leche) over the cake and then add some salted caramel buttercream icing, and repeat for all the layers until the top cake has been added, Using a palette knife, swirl the remaining buttercream all over the cake, tops and sides and then decorate.