This traybake recipe by Waitrose offers a lovely twist on chocolate cake and the icing is perfect for lovers of salted caramel.
This Chocolate and Salted Caramel Traybake caught my eye when I was leaving Waitrose one day and I walked past their stand of recipe cards. Chocolate and salted caramel is pretty much always a good combination of flavours so I thought I’d give the recipe a whirl.
When I came to bake it, I realised that the recipe suggested using Waitrose’s own brand ‘Cooks Ingredients Salted Caramel Icing’ which I didn’t have. And to be honest it felt that using pre-made icing was somewhat cheating when I’m blogging about ‘home baking’ so I decided to make my own icing. I’ve detailed the ingredients and method for this salted caramel icing below. However you can always opt for pre-made icing if you want to save time.
The sponge was really easy to bake and comes out super soft and velvety. The sweet icing sets the cake off nicely and contrasts well with the chocolate sponge. This traybake keeps really well in a sealed container for five to seven days without losing its softness. A traybake is always good for sharing so this recipe works well for a cake sale or to give to family, friends or colleagues in the office.
225 g unsalted butter, softened
3 large eggs
200 g light brown soft sugar
70 g dark chocolate, melted
1 tsp vanilla extract
150 ml buttermilk
225 g self-raising flour
50 g cocoa powder
½ tsp fine salt
½ tsp bicarbonate of soda
For the icing
220 g brown sugar
110 g butter cubed
50 g milk
315 g icing sugar
1/4 teaspoon sea salt or 1/8 teaspoon table salt
30g dark chocolate, melted
- Preheat the oven to 180°/Fan 160°/Gas 4. Grease a 33cm x 22cm cake tin and line using baking parchment. Using electric beaters, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and melted chocolate. Stir in the buttermilk until combined.
- In a separate bowl add the dry ingredients and then sift them into the chocolate mixture and fold in until everything is combined.
- Pour the mixture into the cake tin, levelling the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside and leave to cool completely in the tin.
- For the icing, in a saucepan combine the brown sugar, butter and milk. Heat over a low heat until the sugar is dissolved.
- Increase to a medium heat and do not stir. Heat for 3-6 minutes until either bubbles form in the centre of the pan or the mixture turns amber.
- Remove the pan from the heat and transfer the caramel mixture to a small bowl. Leave to cool completely.
- Put the cooled caramel into the bowl of an electric mixer and gradually mix in the icing sugar until it’s combined and creamy.
- Use a palate knife to spread the buttercream over the surface of the cake. Then drizzle the melted chocolate over the top.