Chocolate and Salted Caramel Cake with Nutella Frosting

Last week, Jess's birthday came around once more, so I attempted to outdo my efforts from last year and make another over-the-top cake.

Thinking about the things Jess likes and some of her favourites of my recipes, I knew I had to include Nutella, salted caramel and chocolate in this most indulgent of birthday cakes.

What we ended up with was this - a rich chocolate sponge, with salted caramel sauce and nutella frosting between each of its 4 layers, topped off with more nutella frosting and a sprinkling of grated chocolate - a mouthful, and a stomach full.

Perhaps it was a little bit too much, but maybe none of us could eat that much of it because we had just finished eating a mountain of pizza…either way, this cake is intense and not for the faint hearted. Cut small slices and enjoy! 

Happy Birthday Jess!

Ingredients:
For the Cake:
1 3/4 cups plain flour
2 cups caster sugar sugar
3/4 cups cocoa powder
2 tsp baking powder
1 tsp salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 largs eggs
1 tsp vanilla extract
1 cup hot water 

For the Nutella Frosting:
2 cups unsalted butter, softened
3 cups icing sugar, sifted
1 tsp vanilla extract
1 1/2 cups good quality dark chocolate (at least 70%), melted and cooled slightly
2/3 cup Nutella
2 tablespoon milk
pinch of salt

For the Salted Caramel:
1 jar caramel
Salt, to taste

To Make:
Start with the cake:

• Preheat oven to 180C. 
• Prepare two 8-inch cake pans with butter, flour, and parchment paper. (Grease pans with butter. Cut a piece of parchment paper to fit the bottom of each pan. Butter the parchment paper then add about a tablespoon of flour to each pan, shake and tap until it’s evenly distributed)
• Mix together the buttermilk, vegetable oil, eggs and vanilla. Set aside.
• In a large bowl, or using a food processor, sift together the flour, sugar, cocoa powder, baking powder, and salt.
• Slowly add the buttermilk mixture to the dry ingredients, mix until evenly combined, either use a handheld electric whisk or the paddle attachment on your food processor. 
• Scrape down the sides of the bowl and add the hot water. 
• Mix until just combined. 
• Evenly distribute the batter between the two cakes pans and bake for 35 to 40 minutes, or until a skewer inserted into the middle of the cake comes out clean. 
• Remove the cakes from the oven and allow to cool slightly, then turn out onto the wire racks.

While the cakes cool, make the nutella frosting:

• In a medium bowl, beat together the butter and sifted icing sugar for about 1 minute. 
• Add the vanilla, and beat for another 30 seconds. 
• Add the melted and slightly cooled chocolate and beat for about 2 minutes, until smooth. 
• Add the Nutella, milk, and a pinch of salt, and beat for another minute until everything is fully combined and light and fluffy.
• Set aside.

For the Caramel:

• In a small bowl, stir together the caramel and salt, to taste.
• Set aside.

To Assemble the Cake:

• Start by cutting the two cooled cake layers in half. (If you don't want to do this you can half the recipe for the frosting)
• Place one half of one cake on a cake board or plate. 
• Drizzle about 3 tbsp of salted caramel over cake, use a spatula to spread evenly. 
• Top with a generous amount of frosting and spread to the edges. 
• Repeat with the next 2 layers.
• Place final cake layer on top. 
• Frost the top and sides and with the remainder of the frosting. 
• I decorated mine with left over grated chocolate around the edge, but decorate however you wish and enjoy!