This delectable milk chocolate caramel sheet cake is a real treat for any chocolate lover, offering a straightforward and enjoyable baking experience. This recipe is a creation of Edd Kimber, who clinched the title in the inaugural season of The Great British Bake Off in 2010. You can find this mouth-watering recipe in his acclaimed book, One Tin Bakes. Dive in and savor the taste!
One Tin Bakes Ingredients
For the milk chocolate salted caramel ganache:
- 200g finely chopped milk chocolate
- 400ml double cream
- 200g caster sugar
- 50g unsalted butter
- 1 tsp flaked sea salt
- 1 tsp vanilla extract
For the chocolate sheet cake:
- 250g plain flour
- 75g cocoa powder
- 1 tsp baking powder
- 2 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 300g light brown sugar
- 2 large eggs
- 100ml neutral oil (plus extra for greasing)
- 225ml sour cream
- 225ml hot brewed coffee
To decorate:
- Salted peanuts
- Cacao nibs
Method
Begin with the ganache, allowing time for it to cool. Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until it simmers, then remove from heat.
Melt the sugar in another saucepan over medium heat until it turns the color of aged copper. Add butter, salt, and half of the cream. Wait for the bubbling to ease into a smooth caramel, adjusting heat and stirring as needed.
Mix in the rest of the cream and vanilla. Pour this hot caramel mixture over the chocolate, wait a few minutes, then stir to a smooth ganache consistency.
Chill until it reaches a buttercream-like texture, which is soft yet scoopable. Avoid over-chilling as it hardens and makes whipping difficult.
Preheat your oven to 180°C (350°F), Gas Mark 4. Prepare your baking tin with a light oiling and parchment paper, letting the paper’s ends hang over the sides for easy removal.
Sift together flour, cocoa, baking powder, bicarbonate of soda, salt, and sugar in a large mixing bowl. Create a well, add the remaining ingredients, and whisk until just smooth. Pour this batter into your tin, leveling the surface.
Bake for 25-30 minutes, until the cake is firm yet springy and starts to detach from the tin edges.
Allow the cake to cool in the tin for 20-30 minutes before lifting it out with the parchment overhang and transferring to a wire rack to cool completely.
Whisk the ganache until it’s smooth and glossy, taking care not to overdo it as it may become grainy. Spread the ganache over the cooled cake, then garnish with peanuts and cacao nibs. Slice, serve, and enjoy.
The cake stays fresh in a sealed container for 4-5 days.
