Name: Salted Caramel and Milk Chocolate Cake with Salted Caramel Cream
Yield: Serves 8–10
Ingredients: 120 ml (4 fl oz) full-cream (whole) milk; 160 g (5½ oz) caster (superfine) sugar; 165 g (6 oz) unsalted butter; 120 ml (4 fl oz) thickened (whipping) cream; 120 g (4½ oz) cold unsalted butter, diced; 185 ml (6 fl oz) thickened (whipping) cream; 4 eggs; 225 g (8 oz) caster (superfine) sugar; 1 teaspoon salt; 2 gold-strength gelatine leaves (4 g/¼ oz), soaked and drained; 120 g (4½ oz) milk chocolate, roughly chopped; Dutch (unsweetened) cocoa powder for dusting; 1 tablespoon liquid glucose; 210 g (7½ oz) plain (all-purpose) flour (cake or soft flour if you can find it); 1 teaspoon bicarbonate of soda (baking soda); 1 vanilla bean, seeds scraped; 2 eggs

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Salted caramel cream
Salted caramel and milk chocolate cake

I wanted to include a few of my go-to, tried-and-tested recipes in this book. As much as I am known for cakes and desserts with multiple components and layers, when I cook at home I often return to simpler recipes that I know will be crowd-pleasers – and this is one of them. It’s an easy method and a cake that really showcases one of my fav