Nobody wants to read a depressing blog but everyone has rubbish weeks. And I have had one of them. I’ll spare you the gory deets but it has been pretty grim. I’ve been rolling around in my own self pity and snaffling comfort food. I know I have it bad because when I was buying lunch the other day, I ordered a slice of cake. I never order other peoples cake (unless it is a highly worthy reason). I’m always certain my own cakes are better than everyone else’s and I would only be disappointed and waste the calories. Sometimes though, there is a space that only a slice of rhubarb crumble cake will fill. I was just too critical though as per and ended up doing a full critique which was good in a way, it gave me something else to think about for 10 minutes.
My pants mood has also inspired this weeks bake as I decided something was needed that was pure gluttony. A real indulgence which will cause you to go into a sugar coma and stodge you up. Chocolate solves every problem, throw in some caramel and nothing else is needed except maybe a fork and a Coronation Street omnibus. The layers of chocolate brownie are reassuringly dense and rich. When cooking, make sure you don’t over cook them, you know when they are done when you push the middle and the surface cracks slightly. As there are no raising agents in this cake, it stays flat so I have layered it to give it height. I have given the instructions below to make one layer, then repeat for as many layers as you would like then stack them up! The buttercream recipe will cover one three layered cake.
Chocolate brownie cake with salted caramel
For one layer of brownie cake
100g slightly salted butter
- 2 eggs
- 200g light brown sugar
- 1 teaspoon vanilla extract
- 150g plain flour
- 3 tablespoons of cocoa
Salted caramel buttercream
- 1 tine Carnation caramel
- 250g unsalted butter
- 300g icing sugar
- Pinch salt
- Pre heat your oven to 170 degrees, grease and line a 20cm round cake tin.
- Melt your butter and set aside to cool. Beat your eggs and sugar together with the vanilla on a high speed for 3-4 minutes or until pale and bubbly.
- Sift in your flour and cocoa, fold in gently. Pour in your butter and stir until you have a lovely smooth consistency.
- Pour into the tin and put in the oven for around 15 minutes. As mentioned above, do not over bake. It should still be soft (but not raw) in the middle when pushed. Take out the oven and allow to cool for a couple of minutes before turning out onto a wire rack to cool. Repeat if you want more layers.
- To make the buttercream, beat your butter until smooth and add three tablespoons of the caramel, beat again. Add the sugar bit by bit until desired sweetness achieved. Add a pinch of salt, depending on the quality of your salt, different amounts will be needed so add slowly and carefully trying after each addition.
- Between each layer of cake, add a coating of the left over caramel and a coat or buttercream. Repeat until all layers are complete! Top with cherries and eat the whole thing in one go.