This sweet little layer cake is a few of my favourite flavours rolled into one. The salted caramel not only marries well with the rich dark chocolate brownie layers, but also perfectly complements the succulent fresh figs. One slice and you’ll be in chocolate caramel fig heaven!
Baking Notes
(1) If this is your first time making a layer cake or you encounter any problems while making it, I would highly recommend you refer to my post on Layer Cake Basics.
(2) If this is your first time making swiss meringue buttercream or you encounter any problems while making it, I would highly recommend you refer to my post on Swiss Meringue Buttercream Basics
(3) This cake is actually a teeny tiny 4” cake – the perfect size as a treat for 2-4 people. If you would like to treat a few more guests (8-12), I would suggest doubling the entire recipe (cake, frosting, salted caramel and figs) and bake the cake in two 6’ pans. Note that you will also need to bake the cakes for longer (approx. 45-50 mins).
(4) This recipe incorporates this Salted Caramel Sauce, the most delectable salted caramel sauce you will ever taste. But if you are short on time, you can purchase a good-quality salted caramel from your local speciality food store instead.
Chocolate Salted Caramel Brownie Cake + Fresh Figs
Makes a four layer 10cm (4”) cake and serves 2-4 people
Ingredients
Chocolate Brownie Cake
- 100g unsalted butter
- 100g good-quality dark chocolate
- 100g (1/2 cup, firmly packed) muscavado or brown sugar
- 75g (1/3 cup) caster sugar
- 2 large eggs, at room temperature
- 150g (1 cup) plain flour, sifted
- 6 tbsp dutch-process cocoa, sifted
- 1 tsp baking powder, sifted
Salted Caramel Swiss Meringue Buttercream
- 2 large egg whites
- 90g caster sugar
- 125g unsalted butter, softened
- 2–3 tbsp Salted Caramel Sauce
Decorations
- 65ml (¼ cup) Salted Caramel Sauce
- 3–4 large fresh figs, washed and sliced into quarters
Instructions
Chocolate Brownie Cake
- Preheat oven to (180°C/160°C fan-forced) and line two 10cm (4”) round baking pans with greaseproof paper.
- Melt butter and dark chocolate in small saucepan on low heat until smooth, then set aside to cool for 10 minutes.
- Place sugars and eggs in free-standing mixer with paddle attachment and beat until pale and smooth.
- Pour melted chocolate and butter mixture into beaten sugar and eggs, and beat until combined.
- Add 1/3 of the sifted plain flour and gently beat on low speed to combine, then the rest of the flour, cocoa and baking powder, until mixture is smooth. Take care not to overmix.
- Divide mixture between prepared cake pans, weighing each pan to ensure equal weight. Bake for approximately 35-40 minutes or until a cake tester inserted comes out clean. Allow to cool for 10-15 minutes in pans, then turn out and cool completely on a wire rack.
Salted Caramel Swiss Meringue Buttercream
- Place egg whites and caster sugar in heatproof bowl over small saucepan of simmering water, ensuring the base of the bowl does not touch the water.
- Allow the sugar to dissolve, whisking intermittently, heating to 65°C to ensure egg whites are pasteurised.
- Allow mixture to cool to room temperature, then whisk in free-standing mixer until white, glossy, soft meringue peaks form.
- Very slowly add small 1cm cubes of softened butter, then salted caramel sauce to taste, and continue whisking until buttercream is light and fluffy.
Assembly
- Assembling this cake is easiest when the cake is slightly chilled, and the buttercream and salted caramel are at room temperature. The salted caramel should be thick but fluid, and can be warmed gently to allow smoother drips, but take care not to overheat as it will melt your buttercream.
- Level each cake by slicing off the cake domes, then cut them in half lengthways to yield four cake layers in total. Use the base of one layer for the base of the cake, and the base of the other layer (turned upside down) for the top of the cake to avoid crumbs in the buttercream.
- Place the first layer on a round cake plate or turn-table and spread a thin layer of buttercream on the top, smoothing with a palate knife. Repeat frosting between each cake layer.
- Cover the top and sides of the cake in a very thin layer of buttercream and smooth with a palate knife, allowing portions of the cake to remain visible, creating a semi-naked cake appearance. It can help to dip the palate knife in warm water then wipe clean to create a smoother “white-wash” appearance, although naked cakes generally have a rustic appeal so it does not need to be perfect.
- Drizzle salted caramel sauce slowly over the top of the cake, allowing a little to drip down over the sides.
- Decorate with fresh figs.
Enjoy!
Credits and Sources
Cake recipe adapted from Lomelino’s Cakes by Linda Lomelino
You may also like:
Peanut Butter Brownie Salted Caramel Crunch Cake
Gingerbread Cake with Salted Caramel
Spiced Orange Pistachio Cake + Fresh Figs & Ginger Syrup (gf)
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