Giant salted caramel lava cake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

A decadently overflowing salted caramel centre topped with popcorn transforms a lush chocolate buttermilk cake into a dessert popstar.

13 Ingredients

  • 200g unsalted butter, chopped

  • 50g (1/2 cup) cocoa powder

  • 2 tsp vanilla extract

  • 450g (3 cups) plain flour, sifted

  • 645g (3 cups) caster sugar

  • 11/2 tsp bicarbonate of soda, sifted

  • 3 eggs, lightly whisked

  • 185ml (3/4 cup) buttermilk

  • Caramel popcorn, to serve
  • salted caramel

  • 250ml (1 cup) thickened cream

  • 50g unsalted butter, chopped

  • 315g (11/2 cups) caster sugar

  • 2 tsp sea salt flakes

5 Method Steps

  • Step 1

    Preheat the oven to 180°C/160°C fan forced. Grease an 11cm-deep, 27cm (top measurement) bundt pan with oil spray.

  • Step 2

    Place the butter

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    (200g unsalted butter, chopped), cocoa (50g (1/2 cup) cocoa powder), vanilla (2 tsp vanilla extract) and 375ml (11/2 cups) water in a saucepan. Cook, stirring occasionally, over medium heat, for 2-3 minutes or until melted. Remove from heat. Set aside to cool slightly.

  • Step 3

    Place the flour (450g (3 cups) plain flour, sifted), sugar (645g (3 cups) caster sugar) and bicarb (11/2 tsp bicarbonate of soda, sifted) in a large bowl and whisk until combined. Add the cocoa mixture, eggs (3 eggs, lightly whisked) and buttermilk (185ml (3/4 cup) buttermilk). Whisk until smooth. Pour into the prepared pan. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside, in pan, for 10 minutes to cool slightly before transferring to wire rack to cool completely.

  • Step 4

    To make the caramel (Caramel popcorn, to serve), place the cream (250ml (1 cup) thickened cream) and butter (50g unsalted butter, chopped) in a microwave-safe bowl. Microwave on Medium for 2 minutes or until butter is melted. Add sugar (315g (11/2 cups) caster sugar) and 125ml (1/2 cup) water to a small saucepan. Heat over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 minutes or until golden. Remove from heat. Carefully add the cream mixture and salt flakes (2 tsp sea salt flakes) and whisk to combine. Return to medium heat, whisking occasionally, for 3 minutes or until thickened. Transfer to a bowl. Set aside to cool completely.

  • Step 5

    Transfer cake to a serving plate with a large lip. Fill centre with salted caramel, letting sauce slightly overflow and drip down sides of the cake. Top with caramel popcorn to serve.

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