Tuesday, 24 March 2015

Chocolate and Sea Salt Caramel Bundt Cake

Recipe based on (LINK)

So I have been eyeing this recipe up from across the virtual room, and decided to give it a go seeing as I'm in a bundt and ring cake phase.

The instructions were very clear, however I would amend the instructions to adding the dry mix to the egg mixture, rather than the other way around that was directed. I found doing it that way made it difficult to stir.

I managed to mess up royally - twice - after adding too much baking powder to the first dry mix (2 tablespoons rather than teaspoons), I decided to bag that mix for another time, and make another dry mix. So... second time lucky? No chance. Instead of using self raising flour, I used plain flour. So ironically, I ended up adding another 5 teaspoons to the dry mix in a bid to convert the plain flour into self raising.
batter. tin was buttered, floured, and cocoa'd

This all seemed like a crafty plan, however the self satisfied smile was soon on the other side of my face after the cake sank like the Titanic after I checked it at my usual 40 minute mark.

turned out cake after 20 mins cooling in tin.
I was feeling pretty low at this point, as my cakes have lost their quality, and frustratingly I don't quite know why. I bought a new hand mixer as the variable speed switch on my old one has stopped working and therefore it only operates on one speed.

I digress. I decided to plough on, because as much as I dislike presenting food (or anything) not quite to my standard, I dislike waste more (obviously I am a tupperware fan), so onwards!

The caramel is the crowning glory of this cake, and was the best caramel recipe I have ever used, but beware: it is potent! It tastes so rich that it glides down your throat in a way that would make you believe it had alcohol in it. I used about 25g of lys sirup, and 25g of the real deal: Tate & Lyle Golden Syrup.

Melting chocolate, and making caramel
I managed to decorate the cake as directed, however omitted the almonds in case of nut and seed allergies. As you can see from the final picture, the cake was very covered in chocolate shavings... for that reason I would halve the chocolate used for it.

Final Product
Available at Samara's Baked Goods

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