Friday, 24 May 2013

Salted Caramel Chocolate Doughnut Cake

It was mum’s birthday this month.

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. Something 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 the 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

Adapted from Hummingbird Bakery's Sweet n Salty Chocolate Cake

For the chocolate cakes
300g unsalted butter 
300 caster sugar
140g light soft brown sugar
100g cocoa powder
160ml buttermilk
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 

Sainsbury's mini iced doughnuts

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.

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.

The cake will keep for 3 days.
 Sweet 'n' Salty Chocolate Doughnut Cake 

Love Em xx


  1. I can't think of anything to say other than WOW. Just WOW! That's a showstopper and a half.

    1. thank you jo! its such a simple design more people need to give it a go for comparison/drooling purposes!

  2. Amazing cake! I think all birthday cakes should included mini doughnuts. :)

    Stacey x

    1. YES! even if theyre just on the side ;)

  3. Woow! What a great cake! Doughnuts are amazing!

  4. Looks great - loving the donuts on the top. :)

  5. Hello! Just found you from Top with Cinnamon!
    Oh my goodness!! DOUGHNUTS. and cake. this is amazing. so beautiful. so hungry. Following you now!

    Come check me out at xxx

    1. Thank you gemma! followed you back !

  6. Hi Em! Thanks for coming by my blog, as now I've found yours. This cake looks over-the-top delicious - what a lucky mom you have to have you spend so much time making a gorgeous, decadent cake!

  7. wow that is a cake and a half! seriously delicious looking, lovley photos too.
    My Cupcake Habit

  8. This cake just screams celebration...and yumminess!

    1. thanks sue, it was so delish, especially the icing. best part i reckon.

  9. Wow cake with donuts on top, amazing!

  10. Dang, this cake is crazy! It looks fabulous and it combines my two favorite things - chocolate and caramel! Love, love, love how it turned out and the way you decorated it. The cake stand is super cute, too. I have to ask, did you make the donuts?
    The whole thing looks amazing. :)

    1. Thank you Alexandra! I totally couldnt be bothered to make the donuts though... I know, how awful - I just bought them from a supermarket! I do have an awesome donut recipe though if you look back through my archives :)


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