Chocolate cake with salted caramel

Apparently we have had a little involuntary break from this blog ... We've had  vacation and it was certainly a vacation from everything. But we've done a lot during the two weeks of vacation we had from work (a little longer from the blog). For example, we had our third (3!) wedding party and I have had more than enough of parties, now I'm sick of arranging parties for some time to come.

Chocolate cake with salted caramel

180 g of wheat flour
300g caster sugar
90 g of cocoa
6 g of bicarbonate
4 g baking powder
60 g of rapeseed oil
180 g milk + 10 g of white wine vinegar
190 g water (or coffee if you like it)
2 large eggs


Preheat the oven to 180 degrees and butter up 4 molds รก 15 centimeters in diameter (There will be some batter over which you could do cupcakes or something similar with). Add some parchment paper in the bottom of each.
Mix all
dry ingredients in a bowl. Add the remaining ingredients and mix for about 2 minutes.
Spread the
batter into the molds and bake in middle of oven 20 to 30 minutes. Let cool for 20 minutes before removing it from the mold.

For the filling:
150 g unsalted butter, room temperatured
100 g salted caramel
Whisk the butter until it is fluffy and then add the salted caramel. Mix well. 

Chocolate frosting

45 g cocoa
g of boiling water
340g unsalted butter
65g icing sugar
a pinch of salt
450g chocolate

Melt the chocolate over a water bath or in the microwave and let it cool.
Mix cocoa with the boiling water and stir until the cocoa is completely dissolved and become a smooth paste.Stir the butter fluffy with icing sugar and salt for about 5 minutes in the machine.
Put the machine at low speedand add the melted chocolate. Mix until all the chocolate is well admixed. Add the cocoa mixture and stir until well mixed

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