It was mum’s birthday this month; I wont
share the date because it will highlight the extent of what a lazy blogger I
am.
Obviously, mums deserve ‘showstopping’ cakes; do you think this covers it? I pretty much copied the style of this cake from Blue Bird Kisses, as you can see, hers looks like it was sent from heaven.
Mine? It's pushing purgatory.
I needed the cake to be nothing short of extravagant and mouthwatering down to the last crumb - so it had to be a tried and tested recipe. No fail and one I’d used before to ensure an all round success.
The Sweet ‘n’ Salty Chocolate Cake from Hummingbird Bakery was my first, last and only option. It ticks all the boxes and has about 500 different steps to it so be prepared to spend your evening by the stove.
To go the extra mile, I soaked the cakes in homemade salted caramel as soon as they came out of the oven, knowing full well that it would cause me a cake covering disaster. That’s love, eh?
Obviously, mums deserve ‘showstopping’ cakes; do you think this covers it? I pretty much copied the style of this cake from Blue Bird Kisses, as you can see, hers looks like it was sent from heaven.
Mine? It's pushing purgatory.
I needed the cake to be nothing short of extravagant and mouthwatering down to the last crumb - so it had to be a tried and tested recipe. No fail and one I’d used before to ensure an all round success.
The Sweet ‘n’ Salty Chocolate Cake from Hummingbird Bakery was my first, last and only option. It ticks all the boxes and has about 500 different steps to it so be prepared to spend your evening by the stove.
To go the extra mile, I soaked the cakes in homemade salted caramel as soon as they came out of the oven, knowing full well that it would cause me a cake covering disaster. That’s love, eh?
The Recipe
For the chocolate cakes
300g unsalted butter
300 caster sugar
140g light soft brown sugar
100g cocoa powder
160ml buttermilk
60ml water
60ml water
330g plain white flour
3 large eggs
2 tsp baking powder
1 tsp baking soda
1 tsp sea salt
For the salted caramel
200g caster sugar
2 tbsp + 1 tsp golden syrup (or corn syrup)
120ml double cream
60ml soured cream
60ml water
1 1/2 tsp sea salt
For the chocolate icing
450g dark chocolate (55%)
360ml double cream
450g unsalted butter, cubed
2 tbsp golden syrup (or corn syrup)
1 tsp sea salt
Note: Half the recipe for a small 6 inch cake if you dont have many mouthes to feed.
The Method
Start with the salted caramel. In a medium sized pan add the sugar, water and golden syrup. Heat gently for 10 minutes until it changes colour and turns slightly syrupy.
In a smaller pan, bring the double cream, salt and sour cream to the boil and then immediately remove from the heat and carefully pour into the caramel. Stir until silky smooth, pour into a jug, cover with cling film and set aside.
Make the chocolate icing. In a medium sized pan add the sugar, water and golden syrup. Heat gently for 10 minutes until it changes in colour and turns slightly syrupy.
In a smaller pan, bring the double cream to the boil and then immediately remove from the heat and carefully pour into the caramel. Stir until silky smooth and set aside to cool slightly.
Roughly chop the chocolate and add it to the slightly cooled caramel, stirring constantly until the chocolate has fully melted. Whisk the mixture with an electric whisk for 5 minutes until the chocolate feels cooler.
Whilst whisking, add the butter to the chocolate mixture until the icing appears whipped. Transfer the mixture into a bowl, cover with cling film and refrigerate for 45 minutes whilst you makes the cakes.
Preheat the oven to 170 C.
In a freestanding mixer or with an electric whisk, cream the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one by one, until well incorporated making sure to scrape the sides of the bowl after each addition.
In a measuring jug add the cocoa powder, buttermilk,vanilla extract and water. Stir to form a thick and smooth paste.
In another bowl add the flour, baking powder, baking soda, salt and stir with a spoon to mix everything together.
Alternatively add the cocoa paste and flour mixture to the creamed butter whilst mixing everything continuously.
Once the batter appears creamy and consistent in colour, stop mixing.
Divide the batter into two or three tins and bake for 25 minutes if using three tins, and 40 minutes if using two tins. Make sure a toothpick comes out clean before takings the sponges out of the oven.
As soon as the cakes are out of the oven, pierce the cakes several times with a sharp knife and pour a thin layer of salted caramel over the tops of the cakes.
Transfer the cakes onto a wire rack and leave to cool completely.
If the icing is stiff by this point, zap it in the microwave for 20 seconds and give it a stir.
To assemble the cake, add 2 tablespoons of icing to sandwich each layer and cover the sides with icing.
Stack with little donuts for the finishing touch.
Love Em xx
Make the chocolate icing. In a medium sized pan add the sugar, water and golden syrup. Heat gently for 10 minutes until it changes in colour and turns slightly syrupy.
In a smaller pan, bring the double cream to the boil and then immediately remove from the heat and carefully pour into the caramel. Stir until silky smooth and set aside to cool slightly.
Roughly chop the chocolate and add it to the slightly cooled caramel, stirring constantly until the chocolate has fully melted. Whisk the mixture with an electric whisk for 5 minutes until the chocolate feels cooler.
Whilst whisking, add the butter to the chocolate mixture until the icing appears whipped. Transfer the mixture into a bowl, cover with cling film and refrigerate for 45 minutes whilst you makes the cakes.
Preheat the oven to 170 C.
In a freestanding mixer or with an electric whisk, cream the butter and sugar until light and fluffy, about 4 minutes. Add the eggs one by one, until well incorporated making sure to scrape the sides of the bowl after each addition.
In a measuring jug add the cocoa powder, buttermilk,vanilla extract and water. Stir to form a thick and smooth paste.
In another bowl add the flour, baking powder, baking soda, salt and stir with a spoon to mix everything together.
Alternatively add the cocoa paste and flour mixture to the creamed butter whilst mixing everything continuously.
Once the batter appears creamy and consistent in colour, stop mixing.
Divide the batter into two or three tins and bake for 25 minutes if using three tins, and 40 minutes if using two tins. Make sure a toothpick comes out clean before takings the sponges out of the oven.
As soon as the cakes are out of the oven, pierce the cakes several times with a sharp knife and pour a thin layer of salted caramel over the tops of the cakes.
Transfer the cakes onto a wire rack and leave to cool completely.
If the icing is stiff by this point, zap it in the microwave for 20 seconds and give it a stir.
To assemble the cake, add 2 tablespoons of icing to sandwich each layer and cover the sides with icing.
Stack with little donuts for the finishing touch.
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| Sweet 'n' Salty Chocolate Doughnut Cake |
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