RECIPE: Slightly Salted Caramel Chocolate Nutella Cake
FOR THE CAKE
125ml cocoa powder
250ml boiling water
1 tbsp baking powder
½ tsp salt
FOR THE CARAMEL
12 tbsp butter
Salt, to taste
FOR THE ICING
A pinch of salt
500g icing sugar
6 tbsp cream
1 Preheat the oven to 180C.
2 Separate the eggs.
3 Whisk the whites until stiff.
4 Add all the ingredients for the cake to the yolks, except the whites and mix well.
5 When the mixture is smooth, gently fold in the egg whites.
6 Divide the mixture evenly into two well-greased cake tins.
7 Bake for 40-45 minutes – until a fork comes out clean from the centre of the cake.
8 Begin making the caramel by placing the sugar in a pan and mixing well until all the sugar has dissolved.
9 Remove the pan from the heat and whisk in the butter and then the cream.
10 Lastly stir in the salt and set aside.
11 For the icing, whisk the butter, Nutella and salt until fluffy.
12 Add the icing sugar little by little until fully incorporated.
13 Add the cream.
14 When the cakes comes out of the oven, spread some of the salted caramel over it and allow to absorb.
15 Allow the cake to cool.
16 Ice the cake with the Nutella mixture and decorate with strawberries and white and pink chocolate.