Sweet and Salty Chocolate Cake

For the sponge:

300g butter

300g caster sugar

140g soft light brown sugar

3 eggs

100g cocoa powder

160ml buttermilk

1 tsp vanilla essence

330g plain flour

1 tsp bicarbonate of soda

1/s tsp salt

For the Salty Caramel:

200g caster sugar

2 tbsp golden syrup

120ml double cream

60ml soured cream

1 tsp fine sea salt

For the frosting:

200g caster sugar

2 tbsp golden syrup

360ml double cream

450g dark chocolate

450g unsalted butter

Sea salt flakes

1.       First make the salty caramel. In a small saucepan bring the sugar and golden syrup to the boil with 60ml of water, allowing the mixture to boil for about 10 minutes, during which time it should become quite syrupy and a rich caramel colour.

2.       Put the double cream, soured cream and salt in a separate pan and bring to the boil, then remove from the heat. The salt should completely dissolve in the cream.

3.       When the sugar syrup is ready, remove from the heat and carefully add the hot cream. It will bubble up as you pour in the cream, but smooth out again quickly after that, becoming creamier golden colour. Pour the caramel into a small bowl and set it aside to cool while you make the frosting.

4.       In a small, clean saucepan, bring the caster sugar and golden syrup to the boil with 60ml of water, again letting this boil for approx 10 minutes or until it is syrupy and caramel coloured.

5.       In a separate saucepan, bring the double cream to the boil. Carefully pour the hot cream into the caramel: as before, it will bubble up, but settle again shortly afterwards. Set this caramel aside to cool slightly.

6.       Once it has cooled add the chopped chocolate, stirring constantly while the chocolate melts. Using a whisk, mix the frosting for about 10 minutes or until the bottom of the bowl feels cold.

7.       Add the butter to the chocolate caramel frosting and whisk together until the mixture is light and looks slightly whipped. Place the frosting in the fridge to cool and set for about 40-50 minutes while you make the sponge.

8.       Preheat the oven to 170 degrees, Gas mark 3 and line the base of the sandwich tins with baking parchment.

9.       Using a whisk cream together the butter and the both types of sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.

10.   Stir together the cocoa powder, buttermilk and vanilla essence with 60 ml of water to form a thick paste. Sift together the remaining sponge ingredients, and then add these in stages to the creamed butter and sugar, alternating with the cocoa powder paste and mixing thoroughly.

11.   Divide the batter between three prepared cake tins and bake for approximately 25 mins or until the top of the cake springs back when touched. Allow sponges to cool before assembling.

12.   When all cakes are cool place one on a plate and add 2 tablespoons of the salty caramel smoothing it over the sponge with a pallet knife. Top this caramel layer with 3-4 tablespoons of the frosting and smooth it out as before.

13.   Continue with this process, sandwiching together the other two sponges with the remaining salty caramel and layer of frosting, leaving enough frosting to cover the sides and the top of the cake.

14.   To finish, decorate the top with chopped chocolate and lightly sprinkling with some sea salt flakes.