The Big Five C: Chocolate, Coconut, Cardamom Caramel Cake

Although this sounds like a feast, the delicate flavouring, combined with its 6” diameter, make this the perfect occasion cake where you don’t want to be eating cake for breakfast a week later (although this is sometimes no bad thing).

The perfect end to an Easter lunch or Mother’s Day The delicate waft of cardamom accentuates the unctuous coconut mouthfeel.

Ingredients:


Cakes:


220g Coconut Milk (full fat)

1 tbsp Lemon Juice

200g Caster Sugar

150g Light Muscovado Sugar

80g Cocoa Powder (Dutch Processed)

275g Plain Flour

1 tsp Fine Salt

1 tsp Ground Cardamom

1 ½ tsp Bicarbonate of Soda

2 tsp Baking Powder

160g Rapeseed Oil

3 Eggs, room temperature

120g Fresh Brewed Espresso

Frosting:


300g Unsalted Butter, room temperature

40g Coconut Milk, full fat

600g Icing Sugar

¼ tsp Ground Cardamom

1/8 tsp Fine Salt

1 tsp Vanilla Extract

Caramel Drizzle:


225g Caster Sugar

80g Unsalted Butter

115g Double Cream

Small Pinch Salt

Method:


1. Begin with the cakes. Butter and lightly dust 3 x 6” deep cake pans with cocoa. Set aside in the fridge. Preheat oven 175C.

2. Add the lemon juice to the coconut milk and set aside. In a bowl, whisk the sugars, cocoa, flour, raising agents, salt, and cardamom until homogenous.

3. Add the oil and eggs to the coconut milk mixture and whisk together. Add the wet ingredients into the dry, whisking until smooth. Finally whisk in the coffee.

4. Divide equally between the 3 pans and bake 25-35 minutes, or until springy to the touch. Cool in the pans for 5 minutes before turning onto a wire rack to cool completely.

5. For the frosting, beat the butter until smooth, then add the icing sugar, salt, and cardamom. Beat for 5-6 minutes or until light and fluffy. Finally add in the coconut milk and vanilla and beat until just smooth.

6. For the caramel, add the sugar to the base of a wide pan. Heat gently until dissolved, swirling as you go (it’s important not to stir). Once melted, increase the heat and bubble until it turns a rich amber in colour.

7. Add the butter and whisk, it will splutter. Once melted, whisk in the cream, and salt until smooth and allow to cool. If it seizes at all, just warm over the heat again.

8. When everything is cool, use the frosting to sandwich the cakes together and coat the sides. Drizzle the caramel over the top and allow to drip down.

9. Serve in not so dainty wedges and devour.