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White chocolate & salted caramel fudge cake

White chocolate & salted caramel fudge cake

https://www.coop.co.uk/recipes/white-chocolate-and-salted-caramel-fudge-cake

Rich chocolate sponge with a white chocolate buttercream and salted caramel sauce – yes please!

  • Feeds 16 Feeds 16
  • Ready in 1 hour 30 minutes

Each serving contains

  • Energy
    27%
    2236kj 537kcal
  • Fat
    High 52%
    36.5g
  • Saturates
    High 89%
    17.9g
  • Sugar
    High 44%
    39.5g
  • Salt
    Med 12%
    0.71g

% of adult’s reference intake | Carbohydrates per serving : 48g

Ingredients

  • 150ml Co-op sunflower oil, plus extra for greasing
  • 170g Co-op self raising flour
  • 30g Fairtrade cocoa powder
  • 1 tsp bicarbonate of soda
  • 75g Fairtrade caster sugar
  • 75g Co-op Fairtrade light brown soft sugar
  • 2 tbsp golden syrup
  • 150ml Co-op whole milk
  • 2 large Co-op British free range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 100g Co-op Irresistible fudge, crumbled, to decorate

For the caramel

  • 25g Co-op Fairtrade light brown soft sugar
  • 50g Co-op set honey
  • 100ml Co-op double cream
  • 15g Co-op unsalted butter
  • Pinch of sea salt

For the buttercream

  • 3 large Co-op British free range egg whites
  • 200g Fairtrade caster sugar
  • 325g Co-op unsalted butter, cut into 2cm cubes
  • 200g Co-op Fairtrade white chocolate, melted and cooled

Method

  1. Preheat the oven to 180°C/fan 160°/Gas 4
  2. Grease and line two 20cm cake tins
  3. Combine the flour, cocoa, bicarb and sugars in a bowl
  4. Make a well in the centre and add the syrup, oil, milk, egg and vanilla
  5. Beat together until smooth
  6. Divide the mixture between the tins and bake for 25-30 mins, until a skewer inserted into the centre comes out clean
  7. Leave to cool in the tins for 10 mins, then turn out to cool completely
  8. For the caramel, combine all of the ingredients, apart from the salt, in
  9. a saucepan and place over a low heat
  10. Stir until the sugar has dissolved, then turn up the heat and bubble for 4-5 mins, until golden and syrupy
  11. Add the salt and leave to cool completely, stirring occasionally
  12. For the buttercream, put the egg whites and sugar in a large heatproof bowl over a pan of simmering water
  13. Whisk until the mixture is fairly hot to the touch and the sugar has dissolved Take the bowl off the heat and beat with an electric whisk on its highest setting for 8-10 mins, until the mixture has cooled down and tripled in volume
  14. Lower the speed of the whisk slightly and start to incorporate the butter, a couple of cubes at a time, until it’s all used up — the mixture should be thick and shiny
  15. Mix in the white chocolate
  16. To assemble, place one sponge on a stand and top with a thick layer of buttercream, right to the edges
  17. Top with the other sponge and spread the remaining buttercream over the whole cake, using a palette knife to smooth
  18. Chill for 30 mins
  19. Drizzle the caramel over the edges of the cake with a spoon and top with the crumbled fudge to serve

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