Dark Chocolate Roulade with Salted Caramel Buttercream. The ultimate sweet sensation.
Serves 8
Salted Caramel Popcorn
1 tbsp oil
1⁄4 cup popcorn kernels
250g salted butter
1 cup dark brown sugar (firmly packed)
1⁄3 cup glucose syrup
1-2 tsp sea salt flakes
Salted Caramel Sauce
11⁄2 cups caster sugar
3⁄4 cup cream
11⁄2 tsp sea salt
Chocolate Cake
4 eggs
1⁄2 cup caster sugar
1⁄4 cup plain flour
1⁄4 cup self-raising flour
1 tbsp Dutch cocoa powder (plus an extra 2 tbsp)
60g dark chocolate, melted
3 tbsp boiling water
1⁄4 tsp bicarb soda
Caramel Buttercream
250g butter, softened
1⁄2 cup of the prepared salted caramel sauce
11⁄2 cups icing sugar, sifted
Begin by making the salted caramel popcorn. Preheat the oven to 150°C. Grease and line a large baking tray. Using the oil, pop the kernels according to the instructions on the packet. Place into a large bowl.
Place the butter, brown sugar, glucose syrup and 1 teaspoon of the salt into a medium saucepan. Cook over low heat to melt, then allow to boil for 4 minutes – stir if needed. Allow the bubbles to subside and let cool, then pour over the popcorn to coat.
Pour popcorn onto the tray, taste for saltiness – if you like, sprinkle with remaining salt. Bake for 30 minutes, toss every 10 minutes. Allow to cool, break into chunks.
To make the salted caramel sauce, place the caster sugar and 1⁄2 cup of water into a medium saucepan. Stir over a low heat to dissolve, brushing down the sides of the pan with a brush dipped in water if needed to get rid of any sugar crystals.
Increase heat and allow the caramel to boil for 8-10 minutes, or until it is a dark golden brown. Keep an eye on it, as it can burn. Remove from the heat and carefully pour in the cream, stir over heat to help caramel dissolve.
Remove from the heat and stir in the sea salt to taste. Allow to cool and thicken (it can be stored in fridge).
Increase the oven temperature to 180°C. Grease and line a 22 x 33cm Swiss roll tin or shallow tray, extending the baking paper over the sides.
To make the cake, place the eggs into the bowl of a standing mixer with a whisk attachment. Beat eggs on medium-high speed for 5 minutes, or until thick and creamy. Gradually add the sugar, beating well after each addition. Sift together the flours and the cocoa, then gently fold into the egg mixture. Add the chocolate, boiling water and bicarb soda.
Spread into the prepared tray, bake for 12 minutes or until firm to the touch. Place a large sheet of baking paper on a flat bench. Sprinkle with the extra cocoa. Remove cake from the oven, carefully flip to invert onto the cocoa paper. Remove the tray, peel the original baking paper from the top of the cake.
Trim the edges and gently roll the sponge from the short end, using the paper to help lift. Allow the rolled cake to stand for 5 minutes, then gently unroll and leave to cool completely.
Make caramel buttercream by beating the butter and caramel sauce until light and creamy. Add the icing sugar and beat until well-combined and fluffy.
To assemble the cake, spread half the caramel buttercream on the cake, leaving a 2-3cm border on one of the short ends. Roll from the short end, using paper to help lift. Wrap in plastic wrap and chill in the fridge for about 1 hour.
To serve, dollop with the remaining buttercream and top with the salted caramel popcorn. Drizzle with the salted caramel sauce, leaving some for serving.
