The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chocolate sponge with salted-caramel buttercream


Chocolate and caramel are a match made in heaven. Taking the caramel to quite a dark point, where it hangs on the edge of bitterness, mutes the sweetness of the buttercream and makes a lovely partner to the chocolate.

You'll need

6 eggs 220 gm (1 cup) caster sugar 70 gm cornflour 70 gm plain flour 70 gm self-raising flour 35 gm (1/3 cup) Dutch-process cocoa   Salted-caramel buttercream 275 gm unsalted butter, coarsely chopped and softened, plus 80gm extra 500 gm caster sugar ½ tsp vanilla paste

Method

  • 01
  • Preheat oven to 180C, and butter and flour two 15cm x 22cm rectangular cake tins. Whisk eggs in an electric mixer until thick, pale and creamy (3-4 minutes), then gradually add sugar and whisk until sugar dissolves (8-10 minutes). Transfer to a large bowl, then sieve in the dry ingredients and gently fold to combine. Spoon into prepared cake tins, smooth tops and bake until centres spring back when gently pressed (20-25 minutes). Turn out onto a wire rack to cool.
  • 02
  • For salted-caramel buttercream, beat butter, 200gm sugar and vanilla until pale and creamy (6-7 minutes). Set aside. Cook remaining sugar in a saucepan over medium-high heat without stirring until sugar dissolves and begins to caramelise, then gently swirl and continue to cook until dark caramel in colour (5-6 minutes). Remove from heat, add extra butter and ½ tsp sea salt (be careful, hot caramel will spit), and stir to combine. Add 50ml cold water (be careful, mixture will splutter), stir, then set aside to cool. Beat half the cooled caramel into buttercream and set aside.
  • 03
  • Spread one sponge with half the buttercream, sandwich with remaining sponge then spread top with remaining buttercream. Serve drizzled with remaining salted caramel. Cake will keep (without buttercream) in an airtight container for 3 days.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

Featured in

Nov 2015

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×