Chocolate cake with salted chocolate caramel sauce

Chocolate cake with salted chocolate caramel sauce

Baking tray: KitchenAid 13” x 9” cake pan with lid. Coat and line

Preheat oven to 175°C

Easy

 

 

Wet Ingredients

(A)

1 ½ coconut sugar or brown sugar

2 (L) size egg

(B)

1 cup buttermilk

½ cup cranberry seed oil or corn oil

2 tsp. vanilla extract

(C)

1 cup very hot water

Dry ingredients (Mix well)

2 cups cake flour or all- purpose flour

¾ cup cocoa powder (shifted)

2 tsp. baking soda

1 tsp. baking powder

½ tsp. sea salt

Salted chocolate caramel sauce

(A)

115 g butter

6 tbsp. buttermilk

1 tsp. vanilla extract

(B)

1 ½ tsp sea salt

4 tbsp. cocoa powder (shifted)

(C)

2 cups shifted ice powder

Method for the cake

1.       Attached whisker to KitchenAid mixer and whisk wet ingredients (A) till sugar are dissolve. Then add all ingredients (B) till well combined and lastly add the hot water. The batter should be thin.

2.       Now, change the attachment to flat beater and add in the dry ingredients spoon by spoon till all finish.

3.       Pour the batter into the prepare cake tin and bake for 35 or 40 minutes according to your oven instruction or until a cake tester inserted in the center of cake and comes out clean. Cool the cake in pan before pouring the caramel sauce on top.

Method for caramel sauce

1.       Prepare small pot and heat ingredients (A) over medium heat till butter are completely melted.

2.       Turn the heat to low, add ingredients (B) and continue whisking till smooth. Then add in icing sugar and continue whisking till smooth and slightly thick texture. You can add more salt if not to your desire taste.

3.       Pour over the cool cake. Allow to set for 1 hour or more in the fridge before serving.

 

Equipment: KitchenAid mixer