Chocolate and Macaron Salted Caramel Layered Cake

Salted caramel is a classic flavour, and mixed with chocolate and macarons makes an amazing cake that is well worth the time spent. Don’t let a little extra effort intimidate you; it’s easier than it looks!

When I made this cake, it had more than just a wow factor, it had the David Copperfield effect…. it disappeared

Chocolate and Macaron Salted Caramel Layered Cake
  • For the cake:
  • 350 g salted butter
  • 400 g brown sugar
  • 175 g dark chocolate, finely chopped
  • 2 tbsp strong coffee
  • 1 tsp vanilla extract
  • 4 large eggs, lightly beaten
  • 225 ml buttermilk
  • 350 g plain flour
  • 3 tsp baking powder
  • 150 g ground almonds
  • For the salted caramel:
  • 250 g caster sugar
  • 190 ml double cream
  • 1 tsp Sea salt
  • 6 tbsp water
  • For the Icing:
  • 1 vanilla pod, seeds scraped out
  • 160 g salted butter
  • 200 g icing sugar, sifted
  • For macarons:
  • 150g Almond meal, sifted
  • 150g icing sugar, sifted
  • 60g egg whites
  • 300g Caster sugar
  • 75g water
  • 120g egg whites
  1. For the cake: Heat the oven to 180C/160C fan and grease and line the bases of three 20cm round sandwich tins.
  2. Cream the butter and sugar together. Place the chocolate in a bowl and pour over 180ml just boiled water. Stir well until the chocolate has melted and leave to cool completely.
  3. Mix the coffee and vanilla extract to the beaten eggs and gradually add this mixture to the creamed butter and sugar, whisking. Add a little flour if it begins to curdle.
  4. Fold the melted chocolate and buttermilk through the mix and, when it’s incorporated, fold through the flour, baking powder and ground almonds.
  5. Divide the mixture between the tins and bake for 25 minutes or until the cake springs back when touched.
  6. Leave to cool for a couple of minutes in the tin before turning out on to a wire rack.
  7. Macaron Shells: Mix the almond meal and icing sugar with the 60g egg whites, mixing vigorously until you have a smooth paste.
  8. Mix the caster sugar, water in a medium saucepan and place on the stove over medium heat.
  9. Place the 120g egg whites in a mixing bowl and begin to whisk until they reach ‘soft peak’ consistency.
  10. When the sugar reaches 118°C remove from the stove and pour slowly with the still mixing egg whites.
  11. Turn the speed to maximum for around 1min and return to medium for another 2min and then let the meringue cool to around 50°C whilst mixing slowly.
  12. Once cooled, reserve ½ the meringue mix for icing and using a spatula commence incorporating the other ½ of meringue into the almond meal, icing sugar and egg white batter. Work the mix gently from the sides to the middle until you reach a homogenous, shiny texture.
  13. Using a plastic piping bag with round tip, pipe the shells onto a baking sheet, making small rounds as even as possible.(you may want to make a template on a piece of paper and use it under the baking paper)
  14. You should stop piping before the mix reaches the outside edge of the tray.
  15. Tap the tray gently on the side of the bench to release any air bubbles.
  16. (If you used one remove the template from beneath your baking sheet.)
  17. Leave the macarons outside at room temperature for 15 min or until they have formed a skin and are dry to touch.
  18. Cook the macarons at 150C oven for 30 minutes.
  19. Once cooked, slide the baking paper off the tray and let the shells cool (preferably on a wire rack).
  20. For the Salted Caramel: Place the sugar with 6 tablespoons of water in a high-sided saucepan. Cook on high until the sugar melts and turns into an amber coloured caramel. Remove from the heat immediately and add the cream; be careful as it will rise and splutter. Continue to stir and add 1 teaspoon salt. Leave the mixture to cool completely.
  21. Butter Icing: Cream the butter and icing sugar together until pale and fluffy - this will take at least 5 minutes using an electric whisk. Continue whisking and add half the cold caramel mix.
  22. Construction: When the cakes are completely cool, spread a little less than a third of the buttercream over one sponge, drizzle with caramel sauce then place the second cake on top and repeat.
  23. Place the final cake on top and spread with a thick layer of meringue.
  24. Pipe the rest of the meringue around the rim of the cake.
  25. Place macarons around the cake sides,
  26. Finely drizzle over the remaining caramel, allowing it to trickle down the sides.

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Published on: August 12, 2015

Filled Under: Featured, Recipes

Views: 8738

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