P22: SWEET & SALTY
CHOCOL ATE CAKE
P23: RUM CAKE
P23: RUDOLPH REINDEER CAKE
P24: MULLED WINE RED VELVET CAKE
P26: ALL SPICE CARAMEL TRAY BAKE
P27: CHOCOL ATE & BLUEBERRY
CHRISTMAS CAKE
P27: DECADENT PLUM CAKE
P28: CHRISTMAS CARROT CAKE
P28: CHRISTMAS STOLLEN
Sweet & salty chocolate cake
SERVES 6
45g
(1½oz)
unsalted
butter,
diced,
plus
extra
for
greasing
50g
(1¾oz)
dark
chocolate
(65-70% cocoa solids)
80g (2¾oz) plain flour
50g (1¾oz) wholewheat or white rye flour
½tsp baking powder
1tsp bicarbonate of soda
¼tsp fine sea salt
125g (4½oz) light brown sugar
25g (1oz) cocoa powder
100ml (3½fl oz) hot black coffee
100ml (3½fl oz) buttermilk
1 large free-range egg
For the buttercream
75g (2¾oz) unsalted butter, at room temperature
75g (2¾oz) icing sugar
100g (3½oz) dulce de leche
¼tsp sea salt
1 Preheat the oven to 180°C/Gas Mark 4 and lightly grease 2x15cm (6in) round cake tins and line the bases with parchment paper.
2 Place the butter and chocolate in a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until the ingredients are fully melted. Alternatively, melt in a microwave, using short bursts to prevent the mixture from burning. Set aside.
3 Place the flours in a large bowl, add the baking powder, bicarb, salt, brown sugar and cocoa powder and whisk together to combine. If any lumps remain, press the mixture through a fine mesh sieve using the back of a spoon. Make a well in the middle and set aside.
4 Pour the coffee and buttermilk into the chocolate mixture and whisk to combine. Add the egg and whisk again. Pour this mixture into the flour bowl and whisk briefly, just until the batter is smooth. Divide the batter between the cake tins and spread evenly.
5 Bake for 20-25 minutes, or until the cakes spring back to a light touch and are starting to come away from the sides of the tins. Set aside for 15 minutes, before carefully inverting the cakes onto a wire rack to cool completely.
6 For the buttercream, place the butter and icing sugar in a bowl and beat for about five minutes, or until light and fluffy. Add the dulce de leche and beat for two minutes, until fully combined. Add the salt and beat briefly.
7 Spread half the buttercream over what will be the base layer of the cake. Top with the second cake, then spread the remaining buttercream over the surface.
8 If stored in a sealed container, this cake will keep for 3-4 days.
Recipe taken from Small Batch Bakes by Edd Kimber, published by Kyle Books, £18.99.
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November 2022
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