MILKMAID Salted Caramel Chocolate Cake
30 Minutes
Preparation Time
45 Minutes
Cooking Time
4
Serving
You will need
- For Chocolate Cake
- MILKMAID 50g
- Flour 210g or 1 ½ Cup
- Coco powder 40g or ¼ Cup
- Sugar 230g or 1 Cup
- Butter 250g or 1 ¼ Cup
- Eggs 4
- Baking powder 1 ½ tsp
- Baking soda ½ tsp
- Water 25 ml or 2 tbsp
- For Chocolate Icing
- Butter 200 g or 1 Cup
- Icing sugar 450g or 3 ½ Cups
- Coco powder to taste
- For the Salted Caramel
- MILKMAID 390g
- Milk 50 ml or ¼ Cup
- Salt to taste
Let’s make it
Chocolate Cake:
Step 1
Beat the butter and sugar in a large bowl until light and fluffy.
Step 2
Add eggs one at a time, until fluffy and well incorporated.
Step 3
Sift the flour, baking powder, baking soda and coco powder together 2-3 times before adding it to the wet ingredients.
Step 4
Carefully fold in the dry ingredients in two parts, into the wet batter until well incorporated.
Step 5
Mix 50g of MILKMAID and 25ml of water in a separate bowl and add it to the cake batter.
Step 6
Pour the cake batter into a lined baking tray (8 to 9-inch round or 8 x 8 square) and level the surface with the back off a spoon or spatula.
Step 7
Bake for 40 to 45 minutes in a preheated oven within the range 170 to 180 Celsius, until the toothpick inserted into the center comes out clean.
Salted Carmel:
Step 1
Remove the label from an unopened can of MILKMIAD 390g.
Step 2
Place a kitchen towel on the bottom of a pan and place the tin inside, fill the pan with water until the tin is covered.
Step 3
Bring the water to boil, and then simmer it for 2-3 hours.
Step 4
Carefully remove the can from the hot water. Allow to cool completely for a few hours before opening.
Step 5
Empty the caramel into a large bowl, add 50 ml milk to the caramel mixture, whisk until smooth.
Step 6
Add a few pinches of salt according to personal preference to finish.
Chocolate Icing:
Step 1
Cream the butter and icing sugar together until light and fluffy.
Step 2
Add the coco powder to the mixture and beat it until all the ingredients are well incorporated.
Step 3
Add some salted caramel sauce into the chocolate icing, adjust the quantity according to personal preference.
Assembling the cake:
Step 1
Divide the cake into 2 layers using a serrated knife.
Step 2
Assemble the cake by placing one cake on the stand.
Step 3
Soak the cake layer with a simple sugar syrup (optional)
Step 4
Spread the chocolate icing generously on the layer of cake followed by a thin layer of the salted caramel.
Step 5
Add the second cake layer on top and spoon the remaining chocolate icing on the cake and smooth with a palette knife.
Step 6
Top the cake with more Salted caramel and serve.
