Salted Caramel Chocolate Cake
Serves
16
Total Time
50mins
Calories
366
This family cake is a little bit special as well, but does the distance for large gatherings. Super quick to mix, really delicious with nothing else. Serve with or without whipped cream or ice-cream. This cake ...
- Wateras needed
- Extra virgin olive oil140 g
- Water400 g
- Vanilla bean paste2 teaspoons
- Balsamic vinegar40 g
- Baking soda1 teaspoon
- Coconut sugar300 g
- Bread flour500 g
- Cocoa powder50 g
- Sea salt1 pinch
- Salted caramel sauce400 g
Ingredients
- 1. Pre-heat oven - 170°C
- 2. Add water to a clean baking dish
- 3. Set in the lowest rack
- 4. Add extra virgin olive oil, water, vanilla bean paste, balsamic vinegar, baking soda, coconut sugar, bread flour, cocoa powder and sea salt to the TM5 bowl
- 5. Mix - approx 10 sec, speed 6
- 6. Scrape down sides of TM5 bowl
- 7. Mix - approx 10 sec, speed 6
- 8. Scrape down sides of TM5 bowl
- 9. Transfer mixture to cake tin
- 10. Pour salted caramel sauce into the cake tin
- 11. Smooth
- 12. Bake - 45 min, 170°C
- 13. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
