This week was my long suffering husband’s birthday. He puts up with the up-ended kitchen on a regular basis, and often he doesn’t even get the benefit of the products, since they are usually intended for elsewhere. Also, he’s a Paleo fanatic, so chooses not to indulge in tasty treats, preferring steak to cake (we are like chalk and cheese). After some toying with the idea of a Paleo-friendly cake, for which I had done some extensive research, the idea was shelved by himself. There is no such thing as a strictly Paleo chocolate cake as they are all sweetended with honey or agave nectar which are not permitted ingredients on the Paleo diet. If the cake was not going to be Paleo “sure might as well have a proper cake”.
Since it was going to be a big departure from his normal diet, the cake had to be pretty special. My husband is one of my biggest supporter when it comes to my baking, but at the same time he is my harshest critic (like all good husbands). I tend to play it safe, nothing too dramatic, and he tries to encourage me to do things a little left field and innovative, which I don’t generally have the confidence for. So this week I decided to push the boat out a bit (for me at least). As he had requested chocolate cake I didn’t really want to just do a standard sponge, so back to some internet research.
You know that moment when you have trawled through food blog after food blog and then suddenly the perfect cake just jumps out. Well that is exactly what happened. Salted Caramel Chocolate Fudge Cake! I know I am late to the ‘salted caramel’ party but I am officially a convert. I was shocked at just how simple it is to make too. I followed the recipe from Pickyin.com to the letter and it was one of the most reliable recipes I have ever followed. No guess work or filling in the blanks on my part.
The chocolate sponge was moist and sticky and just melted in the mouth, but my personal highlight was the buttercream. I like buttercream (who doesn’t?) but I am not crazy about it. I would prefer a sponge cake to be filled with fresh cream or lemon curd as I find buttercream too heavy and it takes many cakes. Salted caramel flavouring aside, Swiss meringue buttercream will now be my filling of choice. The extra effort is definitely worth it. The lightness given to the buttercream from the egg whites is just gorgeous and stopped even a cake like this being too heavy. At the same time it stood its ground against 3 layers of the stickiest, yummiest chocolate fudge cake I have ever had.
The cake took alot of time to make in one go but all of the parts can be done separately ahead of time and then some simple assembly and frosting is all that is required. Due to the size of the cake I imagined that some would end up going to waste, however after less than 24 hours after the first slice was cuts, this is what was left of the cake!