Double Chocolate Cake with a Salted Cinnamon Caramel Buttercream

stevencarterbailey.co.uk

Jane Has

subheading: For the sponge:

265g self raising flour

1 ½ tsp baking powder

¼ tsp salt

100g unsalted butter - room temperature

75g cocoa powder

125ml boiling water

100g full fat yogurt

100g sunflower oil

1 heaped tsp instant espresso powder

1 tsp vanilla extract or bean paste

2 tbsp hazelnut liqueur - optional

5 large eggs

subheading: For the buttercream:

125g granulated sugar

75g double cream

50g unsalted butter

½ tsp ground cinnamon

¼ tsp table salt

1 tsp vanilla bean paste

200g unsalted butter - room temperature

250g icing sugar

subheading: For the ganache:

100g dark chocolate

100g milk chocolate

250g double cream

Directions at stevencarterbailey.co.uk

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