I came up with the idea for this traybake when I wanted to do a chocolate cake, but with a bit of a difference. I usually put raspberry jam in chocolate cakes, as it enhances the flavour of the chocolate, but the addition of the salted caramel nudges the flavour up a notch or two! This cake was a big hit with friends and family, and also went down well at my sons school Christmas Fayre.
- 300g Softened Unsalted Butter
- 300g Caster Sugar
- 6 Eggs
- 2 tsp Vanilla Extract
- 300g Gluten Free Self Raising Flour
- 12 tbsp Milk
- 4 heaped tbsp Raspberry Jam
- 6 tbsp Good Cocoa Powder
- approx 10-12 tsp Salted butter caramel sauce. I bought mine from the very lovely Bruno Breillet from Bruno’s French Bakes when he was a Bursary Award Winner at Masterchef Live, but you could also use a good shop bought caramel mixed with a very tiny amount of added flaked salt – a little salt will go a very long way, so you don’t need much salt at all.
Transfer to a greased baking tin (I use Wilton Cake Release bought in Lakeland) approximately 32 x 24 cm in size, and put teaspoonfuls of the salted caramel sauce on top of the cake mix.
Gently swirl with a knife or skewer.