Salted Caramel Celebration Cake

Instructions

1. 1

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

   Tip: Use a gentle touch to prevent overmixing.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, whisk together butter, eggs, yoghurt, vanilla extract, and cocoa powder.

   Tip: Beat the mixture until light and fluffy, about 2 minutes.

4. 4

   Add the dry ingredients to the wet ingredients and mix until combined.

   Tip: Scrape down the sides of the bowl for an even mix.

5. 5

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Use a spatula to create a smooth surface.

6. 6

   Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.

   Tip: Don't overbake, as this can cause the cake to dry out.

7. 7

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: This will help the cake release from the pan.

8. 8

   Transfer the cake to a wire rack to cool completely.

   Tip: Let the cake cool completely before filling and topping.

9. 9

   To make the salted caramel sauce, heat the caramel sauce in a saucepan over low heat until warm.

   Tip: Add the flaky sea salt and stir until dissolved.

10. 10

    To make the caramelised sugar crust, melt the unsalted butter in a saucepan over medium heat.

    Tip: Add the dark brown sugar and stir until dissolved.

11. 11

    Increase the heat to high and cook for 2-3 minutes or until the sugar is golden brown.

    Tip: Be careful not to burn the sugar.

12. 12

    Remove the saucepan from the heat and stir in the unsalted caramelised sugar.

    Tip: Let the sugar cool and harden slightly before topping the cake.

13. 13

    Assemble the cake by spreading the salted caramel sauce over the cooled cake.

    Tip: Top with the unsalted caramelised sugar crust.