November is Happy Birthday for Tea Time Treats: Salted Caramel and Chocolate Fudge Birthday Cake Recipe (2024)

November is Happy Birthday for Tea Time Treats:
Salted Caramel and Chocolate Fudge Birthday Cake Recipe

November is Happy Birthday for Tea Time Treats:

Salted Caramel and Chocolate Fudge Birthday Cake Recipe

Can you believe it, ONE whole year has flown by in a flurry of cakes, pies, tarts, fairy cakes, jam, bread, brioche, pastries, buttercream, parkin, chocolate, custard,biscuits, cookies, fruit, cherries, icing, marzipan, scones, pancakes, berries and booze! Yes, it is Happy Birthday to Tea Time Treats, which is ONE year old this month! When I first thought of the idea a year ago, I had a feeling that it may prove popular, but the popularity of this monthly baking challenge has far exceeded my expectations, and Kate (my lovely co-host) and I would like to say a HUGE and HEARTFELT thanks to all of you who have joined in over the pastyearand made this challenge so successful. You only have to look at pastround-up posts to see what an amazing array of recipes have been made, and all in the name of Tea Time Treats!

Here is a link to our very FIRST challenge last November:GINGER and BONFIRE TREATSand we had an incredible THIRTY FOUR entries, from Parkin to Cheesecakes and Bonfire Pies to Ginger Biscuits! So, what is the theme for our FIRST BIRTHDAY Tea Time Treats? Well, it can only be ONE thing, the theme is:

CAKE!

Vanilla, Strawberry & Rose Victoria Sponge Cake

And, I have made my cake already, a BIG FAT Chocolate Fudge Cake with Salted Caramel Buttercream Icing, the recipe is below!

Kate and I are looking for any type of cake, BUT, a Celebration Cake would be WONDERFUL, and there will be a PRIZE for the BEST cake recipe and post submitted, the prize is a copy of Mary Berry’s Ultimate Cake Book

So, what are you waiting for, liberate those candles, and get weighing that flour and sugar, bake us a cake, and don’t forget, ANY cake is great, but a celebration cake would be FAB darlinks!

Salted Caramel and Chocolate Fudge Birthday Cake

Print recipe

Serves	10 to 12 slices
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert
Misc	Child Friendly, Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

This stunning layer cake is in fact an easy all -in-one cake mixture, which results in a deep, dark chocolate fudge cake with a salted caramel buttercream icing. Sophisticated enough for any birthday or formal party, and yet perfect for Sunday afternoon tea time and the family. Decorate the cake as you like - I used small fudge chunks, grated chocolate and some chocolate coated almonds.

Ingredients

Optional

1 teaspoon sea salt

CAKE

140g crème fraiche
125g unsalted butter
200g soft dark brown sugar
2 drops vanilla extract
4 free-range eggs
170g plain flour
50g cocoa powder (not hot chocolate)
1 teaspoon baking powder

Salted Caramel Buttercream Icing

125g salted butter
2 drops vanilla extract
250g golden icing sugar
1/2 jar (190g) confiture de lait (Dulce de Leche, I used Bonne Maman)

Filling

1/2 jar (190g) confiture de lait (Dulce de Leche, I used Bonne Maman)

Note

Directions

Step 1	This is a very easy all-in-one cake mixture. First preheat oven to 180C/350F/Gas Mark 4 and grease and line two 20cm (8") sandwich cake tins (loose bottom ones are best)
Step 2	Put all of the chocolate fudge cake ingredients into a large mixing bowl and beat well for 3 to 4 minutes with an electric hand whisk, or for 5 to 6 minutes by hand. The mixture is ready when the batter is smooth and fluffy.
Step 3	Spoon the mixture into the prepared cake tins and level the tops with the back of a spoon, leaving a slight dip in the middle of the cakes so they rise evenly. Bake for about 25 to 30 minutes, or until the cakes are well risen and are shrinking away from the sides of the cake tins. Remove from the oven an allow to cool in the tins for about 10 minutes, before removing them from the tins and cooling completely on wire racks.
Step 4	To make the salted caramel buttercream icing, put the icing sugar and butter into a bowl with the vanilla extract and whisk until light and fluffy, for about 2 to 3 minutes, Then add the confiture de lait (dulce de Leche) bit by bit, whisking well after each spoonful, check the flavour and add some extra salt if you want it slightly saltier. Set to one side to firm up.
Step 5	Once the cakes are cold, cut each cake into half, and then place one of the cake halves onto a serving platter or cake stand. Spread some of the confiture de lait (dulce de leche) over the cake and then add some salted caramel buttercream icing, and repeat for all the layers until the top cake has been added, Using a palette knife, swirl the remaining buttercream all over the cake, tops and sides and then decorate.
Step 6	I decorated mine with chocolate coated almonds, grated chocolate and some fudge chunks.

Salted Caramel and Chocolate Fudge Birthday Cake

So, with a FLURRY of FAIRY CAKES, I officially announce that November’s Tea Time Treats Baking Blog Challenge is OPEN!

And, for a Lush round-up of last months PRESERVES, visit Kate over at What Kate Baked

LET’S BAKE!

Karen

Tea Time Treats Rules and Guidelines:

1. Post your recipe on your blog with a link toLavender and LovageandWhat Kate Baked,mention the relevant month’s host, that’sLavender and Lovagethis month and attach the Tea Time Treats logo as shown on the event page.

2. Add Tea Time Treats in your blog post as a category, label or tag.

3. The recipe can be one of your own or one you’ve seen elsewhere. You are welcome to republish old recipes/posts but please add the information about this challenge.

4. Please be as creative with the theme as you like.

4. If you put your post on twitter please mention @KarenBurnsBooth @katecakeandbake and #teatimetreats in your message and we will retweet all those we see.

5. You do not need to enter every month to join in with the challenge.

6. Your post can be submitted for other blogging challenges, just make sure this complies with the rules of the other challenge.

VIP:

By way of making entries simpler, and so Kate and I DON’T miss emails in the future, we are testing a new system of entering your recipes this month; ADD your recipe link to the Simply Linked box below; it’s EASY and then all I have to do it swoop around at the end of the month the gather them all up for my MEGA ROUND UP!

NOTE: For the links to work, you MUST have linked back to me for this challenge, as mentioned in the guidelines above! The link for Lavender and Lovage is:https://www.lavenderandlovage.comand the link for this month’s challenge is: http://wp.me/p287Dn-35d

LINK UP BELOW:

Galaxy Chocolate, World Baking Day and The Famous Drinking Chocolate Cake Recipe
Golden Syrup, Farmhouse Tea and Cherry and Almond Cake
Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe
Scheherazade and Tea Time Treats: Cardamom Rose Cake with Orange Drizzle Recipe

November is Happy Birthday for Tea Time Treats: Salted Caramel and Chocolate Fudge Birthday Cake Recipe (2024)