Chocolate & salted caramel traybake
Chocolate & salted caramel traybake
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Ingredients
Method
Preheat the oven to 180ºC, gas mark 4; lightly grease a 33cm x 22cm cake tin and line with baking parchment. Using an electric hand mixer, cream together the butter and sugar in a large mixing bowl for 2-3 minutes until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and 70g melted chocolate. Next, stir in the buttermilk until combined.
Mix together the flour, bicarbonate of soda, cocoa powder and salt, then sift into the mixture and fold in until combined. Tip into the cake tin, level the top and bake for 22-25 minutes until risen and a skewer inserted into the centre comes out clean. Set aside to cool completely in the tin.
Remove the cooled caked from the tin. Spread the salted caramel icing evenly over the top, then drizzle with the 30g melted chocolate for the topping. Allow to set for 5 minutes, then scatter over the raspberries, slice into squares and serve with crème fraîche or whipped cream, if liked.
