Ok, so I love an excuse to bake and  that I definitely have! It’s my husbands birthday on Tuesday but we had an early family celebration. I think I am a bit late to the party but have just come across @cupcakejemma. She’s amazing, such an inspirational woman who owns a fantastic bakery in London called @crumbsanddoilies. My 7 year old Poppy is obsessed with Jemma’s videos and I have promised her a trip to the bakery in half term. Anyway I digress – I adapted Jemma’s chocolate orange Halloween cake for this recipe and whipped up some caramel to make a buttercream with her basic recipe.

This is such an easy cake to make and so fun to decorate!

525g plain flour

550g sugar

95 cocoa powder

3/4 teaspoon salt

1.5 teaspoon bicarbonate of soda

5 free range eggs

350 ml coffee

350 ml buttercream

320 ml vegetable oil

150g dark chocolate chunks

Preheat oven to 165 degrees centigrade

Sift all dry ingredients together in a bowl

Mix the wet ingredients making sure the coffee isn’t too hot

Mix the dry to the wet and stir until all is combined well.

Grease 4 8 inch cake tins and distribute equally.

Place in the preheated oven for 25 mins or until a skewer comes out clean.

Leave to cool.

For the butter cream

400g butter

900g icing sugar

Salted caramel

30g butter

60ml cream

100g sugar

A few grinds of salt

Mix up the buttercream in a mixer

Make the salted caramel by melting the sugar which takes around 4 mins

Then add cream and butter – stir well until thickened – then leave to cool.

Once cool add to your buttercream. Add some milk to loosen  it until you have your desired texture for spreading on the cake

Decorate as you like

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