• Rolling pin icon
    Prep Time: 40 Min
  • Cooker icon
    Cooking Time: 105 Min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: 1 cake


  • Salted caramel
  • 225g golden caster sugar
  • 60ml water
  • 175ml double cream
  • 50g unsalted butter
  • 1 ½ tsp sea salt
  • Cake
  • 225g Homepride self-raising flour
  • 50g cocoa powder
  • 185g golden caster sugar
  • 225g unsalted butter
  • 4 eggs
  • 50g melted dark chocolate
  • 4 tablespoons salted caramel
  • Salted caramel buttercream
  • 250g unsalted butter
  • 500g icing sugar
  • 4 tablespoons salted caramel
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To make the salted caramel:

Mix together the water and sugar on a medium heat. Shake the pan every so often. When it starts to bubble, take it off the heat. Mix in the butter, pour in the double cream and whisk well. Add in the sea salt and leave to cool.

To make the cake:

Cream together the butter and sugar, add in the caramel and mix. Add in the eggs and mix. Add in the Homepride self-raising flour and cocoa powder and mix. Pour in the melted dark chocolate. Pour into a lined 7” round tin and tap on the side to get out any air bubbles. Bake at 140C for 1 hour 45 minutes and leave to cool upside down.

To make the buttercream:

Cream the butter on its own for 5 minutes. Add in the icing sugar. Add in the salted caramel and mix well.

Flip the cake upside down using a leveler or a knife, cut the cake twice into three sections. Fill the layers with salted buttercream. Pop in the fridge to set for 10 minutes. To coat, spread buttercream over the sides from the top, use a side scraper to tidy the sides and top. Chill for a further 10 minutes then repeat with a second layer of buttercream.

Pour on 100g of melted dark chocolate and spread over the top of the cake. Pipe drips onto the side.