Name: Chocolate Tray Bake With Salted Caramel Frosting
Prep time: 1 h
Total time: 1 h
Ingredients: 250 g plain flour; 75 g cocoa powder; 1 tsp baking powder; 2 tsp bicarbonate soda or baking soda; 300 g light brown suga; -2 large eggs; 100 ml oil, I used a neutral sunflower oil; 300 ml double cream; 225 ml hot coffee; I made an espresso and topped with water until it reached 225ml; 200 g milk chocolate; 400 ml double cream; 200 g caster sugar; 1 tsp vanilla bean paste; 1 tsp flaked sea salt; 50 g unsalted butter

CategoryBake, Cakes, Chocolate, Desserts

I love oil based cakes, they turn out super fluffy, tender even after being in the fridge!

This cake was super quick and easy to make. And just go reassure you, you cannot taste those coffee, rather it enhances the chocolatey flavour in the sponge!

The frosting takes a bit more effort but you can use any frosting you like!

Yields1 Serving

Prep Time1 hrCook Time0 minTotal Time1 hr

Cake:

250 g plain flour

75 g cocoa powder

1 tsp baking powder

2 tsp bicarbonate soda or baking soda

300 g light brown suga

-2 large eggs

100 ml oil, I used a neutral sunflower oil

300 ml double cream

225 ml hot coffee

I made an espresso and topped with water until it reached 225ml

Frosting

200 g milk chocolate

400 ml double cream

200 g caster sugar

1 tsp vanilla bean paste

1 tsp flaked sea salt

50 g unsalted butter

Method:

Preheat the oven to 180C
Lightly grease a 9x13 inch rectangle pan, lining with a strip of baking paper. -Start with frosting as it needs to chill for at least 2hours before whipping
Warm the cream in a pan over low heat
Break up the chocolate in a bowl
To make the caramel, in another pan place the sugar and add a tablespoon of water, let it heat up and eventually it will begin to change to a golden colour. Don’t stir, you can swirl the pan around to mix.

Add the salt and half the cream, take it off the heat as it will bubble and hiss a lot. Keep whisking then add second lot of cream.
Once well mixed pour over chocolate, let it sit for 2 minutes then whisk until it’s all combined. Cover bowl and chill in fridge for 2 hrs or overnight

For the cake sieve the flour, cocoa, baking powder, bicarb and brown sugar into a large bowl. Stir until mixed well.
Whisk the eggs together with all wet ingredients
Make a well in the middle of the bowl and pour in egg mixture. whisk until smooth
Pour mixture into tin and bake for about 25-30 minutes or until the cake is done.
Allow to cool before frosting
For frosting whip the chilled caramel chocolate mixture until soft peaks. This can take upto 5 mins.
Spread on cake and enjoy!!

Ingredients