April 2018 - Church Farm Chocolate and Salted Caramel Cake


 250g Unsalted Butter

250g Dark Chocolate

150ml Espresso

250g Self-Raising Flour

250g Golden Caster Sugar

250g Light Brown Sugar

2tbs Coco Powder

100mls Church Farm Whole Milk

4 Large Free-Range Eggs

1 Jar of Salted Caramel


For the Ganache

100g Dark Chocolate

50ml Double Cream



·       Pre heat the oven to 150C. Grease and line two 23cm cake tins.

·       Add the chocolate, butter, coffee and salt to a saucepan melting over a low heat, stirring continuously – leave to cool a little.

·       In a separate bowl mix together the flour, sugars and cocoa.

·       Add the milk to the chocolate mixture along with the beaten eggs.

·       Pour this into the flour mixture and mix.

·       Pour into cake tins and bake for 1 hour.

·       Cool the cakes for 10 minutes then turn out onto a wire rack.

·       For the ganache, break the chocolate into a bowl.

·       Heat the cream in a small pan and remove before it starts bubbling. Pour cream over the chocolate – mix until combined.

·       Cover one sponge in half the ganache and half the salted caramel. Place second sponge on top.

·       Spoon the remaining ganache on the top and drizzle with the remaining salted caramel. Decorate with chocolate pieces – enjoy!