Caramel Chocolate Loaf Cake
Serves : 12 slices
Elevate your baking skills with this Chocolate Caramel Loaf Cake, rich chocolate and decadent caramel swirled together with a surprise caramel filling and topped with a luscious salted caramel buttercream.
Ingredients
For the cake
- 225 g Salted Butter
- 125 g Light Soft Brown Sugar
- 100 g Caster Sugar or Superfine Sugar
- 4 Eggs Medium
- 225 g Self-Raising Flour
- 1 tsp Baking Powder
- 25 g Intense Cocoa Powder
- 25 g Carnation Caramel or Dulce de Leche
For the buttercream
- 150 g Salted Butter
- 275 g Icing Sugar or Powdered Sugar
- 30 g Carnation Caramel or Dulce de Leche
- ¼ tsp Fine Sea Salt
To decorate
- 100 g Carnation Caramel or Dulce de Leche
- Chocolate Sprinkles Optional
- Chocolate Pretzels Optional
VIDEO
Instructions
To make the cake
- in a large mixing bowl, add the butter, soft light brown sugar and caster sugar. Using a handheld mixer whisk everything together until well combined and you have a pale and fluffy consistency. This should take about 3-4 minutes. Alternatively you can use a stand mixer with the paddle attachment.225 g Salted Butter, 100 g Caster Sugar, 125 g Light Soft Brown Sugar
- Add the eggs, one at a time, to the butter and sugar mixture. Beat well between adding each egg until the batter is pale in colour. If the mixture starts to split, don't panic, just fold in a tablespoon of the flour.4 Eggs
- Sieve together the self-raising flour and baking powder, then gently fold into the cake mixture, until you get a silky smooth cake batter.1 tsp Baking Powder, 225 g Self-Raising Flour
- Divide the cake batter equally into two smaller mixing bowls,
- Add the cocoa powder to one of the cake batter bowls, and fold through until well combined. Make sure the mixture is not streaky.25 g Intense Cocoa Powder
- Add the caramel to the other cake batter bowl and mix through until well combined.25 g Carnation Caramel
- Line a 2lb loaf tin with baking parchment and add the batters in alternating scoops with an ice-cream scoop. Start with a scoop of the chocolate batter, then the caramel batter, and continue to alternate the batters until they are all used up. Smooth over the top with a palette knife.
- Preheat oven to 180C/ 350F. Place the filled loaf tin on a baking sheet.
- Bake the loaf cake for 45-50 minutes until risen and golden on top. Test the cake with a skewer, if it comes out clean the cake is ready; if not bake for a further 5 minutes and test again.
- When the cake is baked, remove from the oven and allow to cool in the tin for 10 minutes. Then using the baking parchment lift the loaf cake out of the pan straight away. Place on a wire rack to completely cool.
To make the buttercream
- In a large bowl or stand mixer with the whisk attachment, add the butter and salt and mix together for 3-4 minutes until soft, pale and fluffy.150 g Salted Butter, 1/4 tsp Fine Sea Salt
- Add half of the icing sugar, 1 tablespoon at a time, mixing into the butter between each addition until well combined and smooth.275 g Icing Sugar
- Add half the caramel, mixing into the butter mixture until well combined and smooth.30 g Carnation Caramel
- Repeat, adding the icing sugar, caramel and the fine sea salt mixing everything together until well combined and smooth. If the buttercream frosting is too stiff, add a splash of milk and mix through but be careful not to add too much.
To decorate
- When the cake has cooled, cut a channel along the centre of the top of the loaf cake, about 2cm across and 2cm deep. Save the cake that you remove from the channel.
- Spoon in the caramel, making sure it is evenly spread in the channel. Then replace the cake you previously removed on top to seal in the filling,100 g Carnation Caramel
- Spread the buttercream over the top of the cooled cake with a palette knife or pipe it on with an piping bag and nozzle. I used a French Tip nozzle.
- Finish off with a final sprinkle of fine sea salt, chocolate sprinkles and chocolate-coated pretzels.Chocolate Sprinkles, Chocolate Pretzels
- When you're ready, slice the loaf cake to serve, and enjoy!
Notes
What size loaf tin do I need for this recipe?
I prefer to use a 2lb loaf tin for this recipe to get the perfect depth for your cake, and give the batters plenty of space to marble together. If you only have a 1lb loaf tin, you can use this instead but the cake. Alternatively you can use an 8-inch cake tin instead of a loaf tin.
How many will this recipe serve?
The recipe will make 10-12 slices, depending on how thick you slice them!
How should I store the loaf cake?
The cake is best stored in an air-tight container at room temperature. You can either store as a whole cake or cut into individual slices. I prefer to store as a whole cake so that the caramel inside doesn’t ooze everywhere.
How long will the chocolate caramel loaf cake last for?
The cake will keep for 3-4 days if stored correctly in an air-tight container at room temperature.
Can I freeze the loaf cake?
The loaf cake can be frozen, either as individual slices or as a whole loaf. If freezing as soon as you have made the cake, freeze without the caramel core and buttercream and add these when you are ready to serve. If you are freezing leftovers, these can be frozen with the caramel core and buttercream on. Make sure when freezing that you wrap the cake well in clingfilm. Keep in the freezer for up to 3 months and defrost thoroughly before decorating and eating.
What can I do with leftover buttercream?
If you have any leftover caramel buttercream – freeze it! It will keep in the freezer for up to 3 months. Make sure to keep it in a freezer-proof air-tight container to prevent ice crystals forming. When ready to use, fully defrost the frosting in the fridge then bring it up to room temperature and mix well before using.
Nutrition
Serving: 1gCalories: 479kcalCarbohydrates: 56gProtein: 5gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 122mgSodium: 78mgPotassium: 127mgFiber: 1gSugar: 41gVitamin A: 861IUCalcium: 45mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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