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Salted caramel chocolate mini cakes

Salted Caramel Chocolate Mini Cakes


30 mins


12-15 mins




Salted caramel chocolate mini cakes


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.

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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




Self raising flour

150 g

Baking powder

1 tsp

Cocoa powder

40 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

150 g


1 / 2 tsp




At room temperature, cut into pieces

100 g

Sunflower oil

90 g

Vanilla extract

1 tsp

Juice of one lemon

1 tsp

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1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
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For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
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