Caramel Semi-Naked Cake

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease and flour a 20cm (8 inch) round cake pan.

2. 2

   In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   With the mixer on low speed, gradually add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream, beginning and ending with the dry ingredients.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth.

6. 6

   Add the melted chocolate to the batter and stir until well combined.

7. 7

   Pour half of the batter into the prepared cake pan. Drizzle the salted caramel sauce over the batter, leaving a 2cm border around the edges.

8. 8

   Top with the remaining batter, spreading it evenly to cover the caramel sauce.

   Tip: Use a spatula to create a decorative edge.

9. 9

   Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.