RECIPE: salted caramel chocolate cake – MonStyle

We love everything that has to do with salted caramel. As soon as we see salt in combination with chocolate, our heart spontaneously starts to beat faster.

It is not for nothing that we pass up all limited editions of Tony Chocolonely. There has never been a tastier bar than the one with the orange wrapper.

Also such a fan? Then we can make you very happy. Because with the recipe below you can make the most delicious cake you’ve eaten in ages: salted caramel chocolate cake with Tony Chocolonely.

You need this

For the cake:

• 300 milliliters of water
• 3 eggs
• 90 grams of cocoa powder
• 250 grams of flour
• 500 grams of sugar
• 3 grams of salt
• 2 bags of baking powder
• 1 teaspoon vanilla extract
• 350 milliliters of buttermilk
• 130 grams of sunflower oil

For the chocolate ganache:

• 35 grams of unsalted butter
• 85 grams of dark chocolate
• 0.6 dl sour cream
• 1/2 teaspoon pure vanilla extract (5 milliliters)
• 150 grams of powdered sugar

Other supplies

• can of condensed milk
• coarse sea salt
• cubes of caramel fudge
• bar Tony’s Chocolonely Caramel Sea Salt
• Two springform tins with a diameter of 18 cm (you are going to put two layers on top of each other)

That’s how you make it

You are busy with the cake for a while, but then you will certainly have something! Put the 300 milliliters of water in a pan and bring it to the boil. Stir in the cocoa and let it cool down for a while. Then mix the flour, sugar, salt and baking powder together. Add the vanilla extract, sunflower oil, eggs and buttermilk and mix well. After this, leave it for half an hour.

Now grease a spring form or two with butter or oil. You can also bake one cake first if you only have one spring form. Also put baking paper in it. Now preheat the oven to 170 degrees. Divide the batter and bake the cake for 50 minutes. When the cake is ready, remove the parchment paper and let it cool down.

Now for the caramel paste, fill a pan with water and boil it. Put the can of condensed milk in it and make sure it’s submerged! Let this simmer for 2.5 hours with a lid on the pan. Check occasionally that the can is still submerged in water. After the time, let the can cool on the counter. Then add the coarse sea salt.

For the chocolate genache, melt butter and chocolate in a pan, then stir in vanilla and sour cream. Also beat in a little powdered sugar. Now you can build the cake! Spread a layer of salted caramel sauce on one of the two cakes and place the other cake on top. Now you can spread chocolate ganache on it. Spread the top with the caramel paste as well.

Make the cake even more beautiful (and tastier) by adding pieces of Tony’s Chocolonely and caramel fudge. Your masterpiece is now finished. Enjoy your meal!

PHOTO CREDITS GINNY