Three layers of moist chocolate sponge cake are layered with gooey salted caramel sauce, crushed Doisy & Dam Clusters, and creamy chocolate buttercream.
The chunky clusters of dark chocolate packed with delicious roasted peanuts and salted caramel are a must-try and might be the best part of this cake.
Chocolate Salted Caramel Cake
Ingredients
Sponge:
- 2 1/2 cups self-rising flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup light brown sugar
- 1 1/2 cups buttermilk soy milk + 1 tsp vinegar
- 1/2 cup yogurt
- 1/2 cup light olive oil or vegetable oil
Peanut Caramel:
- 2/3 cup runny peanut butter
- 1/4 cup maple syrup
- 2 tbsp melted coconut oil
Frosting:
- 1 cup dairy-free butter softened
- 1/2 cup cocoa powder
- 3 1/2 cups powdered sugar
- 2 tbsp dairy-free milk
For layering and topping:
- Doisy & Dam Clusters
Instructions
- Preheat the oven to 340°F (170°C) with a fan.
- Line and lightly grease three 6-inch baking tins.
- Mix the soy milk and vinegar and set aside for 10 minutes to thicken.
- Once thickened, pour into a large mixing bowl and add the remaining wet ingredients. Mix until combined.
- Using a sieve, sift in the dry ingredients and gently mix until combined.
- Pour the batter into the tins and bake for 20-30 minutes until well risen and cooked through.
- Make the caramel by combining the peanut butter, maple syrup, and melted coconut oil.
- In the bowl of a stand mixer, cream the butter on medium-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between. Add the powdered sugar bit by bit, scraping down the bowl and paddle between intervals. Then add the cocoa powder and milk. Mix on low until fully incorporated, about one minute.
- Once the cakes are cooled, layer them with the frosting, Doisy & Dam Clusters, and caramel.