Skip to content
Salted caramel chocolate mini cakes

Salted Caramel Chocolate Mini Cakes

Prep

30 mins

Bake

12-15 mins

Serves

12

Difficulty

Medium
Salted caramel chocolate mini cakes

About

Mini cakes are so dainty and quick to bake. These take less than half the time of a full cake to bake, saving you time and energy. You can really make these chocolate mini cakes your own by substituting the salted caramel with jam, sauces, or spreads that you already have at home. Using golden caster sugar for the caramel brings a wonderful flavour compared to white caster sugar, adding that extra depth to your salted caramel.

Share this recipe
Instructions
Ingredients
Reviews

How to make the Mini Chocolate Cakes

Step 1

Preheat the oven to 220°C/Fan oven 200°C /425°F/Gas mark 7. Grease 12 to 16 mini cake molds and set aside.

Step 2

Sift the flour, cocoa powder, and baking powder into a bowl and set aside.

Step 3

In a mixing bowl, add the sugar, butter, oil, salt, and cream until light and fluffy.

Step 4

Add the eggs one at a time, mixing in between until well incorporated.

Step 5

Pour in the dry ingredients previously set aside and mix until well combined.

Step 6

Add vanilla, and coffee mixture and combine until fully incorporated.

Step 7

Fill your cupcake molds halfway with the batter (more and they will overflow).

Step 8

Bake on the middle shelf for 12-15 minutes or until the cakes pass the skewer test.

Step 9

Allow your cakes to cool down for a few minutes and gently unmould onto a cooling rack.

How to make the Chocolate Ganache

Step 1

Pour the double cream into a saucepan, add the coffee, and bring just to a simmer.

Step 2

Finely chop your chocolate and place it in a separate bowl. Pour over the hot cream, add the vanilla, and set aside for a few minutes. Stir the mixture until smooth and glossy.

Step 3

Cover to touch with some cling film and place in the fridge for about 1hr or until it has firmed up.

Step 4

Whip until light and fluffy.

Step 5

Pour the whipped ganache into a piping bag fitted with a star nozzle, ready to pipe.

How to make the Salted Caramel

Step 1

In a small saucepan, add the golden caster sugar, and the water, and place over medium heat. Allow cooking without stirring until it is cooked to a deep amber color.

Step 2

Stir in the salted butter and mix until combined.

Step 3

Pour in the double cream in a slow steady stream while constantly mixing.

Add in the vanilla, and salt and allow to boil down for 2mn.

Step 4

Take off the stove, and pour into a jar. Close with the lid and refrigerate until ready to use.

Adding the parts together

Step 1

Slice each mini cake diagonally into two.

Step 2

Pipe a layer of whipped ganache around the edges of the bottom later leaving a gap in the center.

Step 3

Pipe some salted caramel into the gap.

Step 4

Top with the second layer of cake and pipe a ganache on top.

Step 5

Decorate the top with fruits, cake sprinkles, or to your taste.

Ingredients – 10 items

Serving

1

Flour

Self raising flour

150 g
Baking-powder

Baking powder

1 tsp
Cocoa-powder

Cocoa powder

40 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

150 g
Salt-table

Salt

1 / 2 tsp
Eggs

Eggs

3
Butter

Butter

At room temperature, cut into pieces

100 g
Rapeseed-oil

Sunflower oil

90 g
Vanilla

Vanilla extract

1 tsp
Lemon-juice

Juice of one lemon

1 tsp

Rate this recipe!

Share your thoughts or advice

Good job, now enjoy!

Don't forget to share your creation using our hashtags in the chance to get featured.

#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

Thanks for sharing @welovebaking.
We're our very own search engine when it comes to baking tips and facts! 

And today we're doing a deep dive into delicious apple tart. (We wish we meant this literally!) 

From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

Our Products

View all products