Chocolate buttermilk cake
Picture: Rob Duncan/The West Australian.

Makes: 24cm round cake

180g unsalted butter

330g caster sugar

1/2 vanilla pod, seeds only

4 eggs, separated

120g self-raising flour, sifted

40g good-quality cocoa powder, sifted

190ml buttermilk

Filling

375g tin condensed milk caramel

1 tsp sea salt


Topping

100g good-quality dark chocolate, melted

Preheat oven to 180C and line cake tin with baking paper. In a bowl, beat together butter, sugar and vanilla until pale and fluffy (about 3-5 minutes). Add egg yolks one at a time, making sure each is incorporated before the next is added. Fold in flour and cocoa followed by buttermilk. In a separate clean bowl, beat eggwhites until soft peaks form. Using a spatula, gently fold into cake batter until just combined. Pour into cake tin. Pop into oven and bake for 1 hour or until skewer comes out clean. Remove from oven and allow to cool. Mix together the caramel and sea salt. Once cooled, cut cake through its middle and spread bottom half with salted caramel. Place top half of cake on and drizzle with melted dark chocolate.

The West Australian

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