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Salted Caramel Macchiato Cake
Salted Caramel Macchiato Cake
I have a little bit of a caramel macchiato addiction and also a cake addiction (my poor doctors) so a caramel macchiato cake was going to have to happen one day. I did this for my sisters birthday and was really happy with the outcome. The coffee flavour isn't very strong, if you wanted to increase it you could substitute the sponge recipe for a mocha flavoured one but I quite liked it with the chocolate and found the coffee sugar syrup added enough of a hit. Have a play and experiment with different combinations.
For me it was much easier to make this over 3 days in a couple of different sessions so that is how I wrote the recipe but I am sure that you could do it on one major baking session if you wanted to.
The salted caramel recipe is absolutely delicious, it is not actually mine (the link for the original source is below), I wish that I could take credit for it but I am more than content to settle for eating large quantities of it instead.
This recipe is perfect making a birthday cake that little bit more special or adding a bit of yum to a coffee morning.
What is your favourite pick-me-up?
- 1 Portion Salted Caramel Sauce, see link below
- 4 Eggs, medium
- (Same weight as eggs) Butter
- (Same weight as eggs) Sugar
- (Same weight as eggs) Flour
- 50g Coccoa Powder
- 1 Teaspoon Vanilla Essence
- Double Shot Espresso, cooled
- 4 Cups Double Cream
- 1 Bar Cadbury Flake
Recipe for the Salted Caramel Sauce
What is a Macchiato?
A macchiato is a type of coffee. There are 2 types of Macchiato:
Latte Macchiato- It literally means ‘Stained Milk’ because the milk is stained by the espresso.
Café Macchiato- This is what people are generally referring to when they advertise a macchiato on their coffee menu. It is an espresso topped with a little frothed milk.
A caramel macchiato would be more similar to the latte macchiato as it is quite milky.
- Make the Salted Caramel sauce using the link above. I did this 2 days before and it kept really well in the fridge, the recipe claims that it lasts a few weeks if refrigerated. Just to note, when I made this I noticed that it was setting quite hard so I whisked in quite a bit of extra cream (about a cup more- just keep going until it is the consistency of a thick syrup, it should trickle easily of the spoon and will thicken when chilled to spreadable). Store in a sterile clean jar in the fridge.
- The day before serving make the sponge. Pre-heat the oven to 180 degrees C and grease two round 8 inch cake tins.
- Weigh the eggs (in their shells). You will need the same weight of butter and of sugar as you have eggs. Mix the butter and sugar in a stand mixer (or by hand if you are feeling strong and committed) till the mixture is light and fluffy. Remember if you are using a stand mixer to stop and scrape down the sides and bottom often to ensure everything is mixed in.
- Weigh about 50g less than the eggs in self raising flour and top up the remaining 50g with cocoa powder, you can change the ratio of flour to cocoa powder depending how strong of a chocolate flavour you want. Add a little flour and a little egg to the butter mix and beat in, repeat until all the egg and flour has been added.
- Add the vanilla with two teaspoons of the espresso to the batter and mix well.
- Divide the mix between the two tins, tap them lightly to remove any excess air. Bake for about 20 minutes, till a skewer inserted into the middle comes out clean.
- While the sponges are cooling, make the sugar syrup. Stir the granulated sugar and water together in a pan over a medium heat until the sugar is dissolved. Remove the pan from the heat and add the remaining espresso.
- Using a sharp knife carefully flatten the top of each cake and discard the excess. Slice each cake in half horizontally so you have four halfs (my fabulously advanced math skills).
- Using a pastry brush, brush the sponges (on the cut surface). generously with the coffee syrup, repeat a couple of times. Spread the salted caramel sauce on two of the cakes (a couple of tablespoons should suffice for each) and place the remaining two on top. Brush generously with the coffee syrup again. I stacked the cakes on top of each other with a piece of baking parchment between them and then covered with tin foil to keep them moist. Store over night in the refrigerator.
- On the day of serving assemble the cake. Spread a couple of tablespoons of the caramel sauce over the top of each cake. Whisk a further two tablespoons of caramel sauce with one cup of the double cream. Whisk until the double cream is firm and leaves stiff peaks when you pull the whisk out. Spread the caramel cream over one of the cakes (the caramel side) and place the other one on top with the caramel side up. Whisk the remaining three cups of cream, again until it forms stiff peaks. Cover the cake completely with the whipped cream. You may well have a little more than you need, I overdid it for two reasons: One: I love whipped cream Two: It is easier to get complete coverage so you don't need to play around trying to fill that thin spot and risk overworking your cream till it goes soft.
- Bash the flake with a rolling pin, its easier to do this with the wrapper still sealed as there are no lost bits. Sprinkle over the top of the cake. Scoop the remaining caramel into a piping bag and drizzle in a squiggly pattern over the cake and down the sides.
- Share if you are feeling kind or sit in the corner with a huge coffee and a fork- either way be sure to enjoy.
So there you have it, my homage in cake form to my favourite coffee drink.