Name: Chocolate, Whiskey & Honey Cake with Salted Caramel and Figs recipe by Bhavita Singh at BetterButter
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12
Ingredients: For the cake-; All Purpose Flour/Maida – 2 cups; Unsalted butter – 225 grams (softened); Caster sugar – 1 cup; Honey – ½ cup; Eggs – 3 (large); Baking Powder – 1 tsp; Salt – ¼ tsp; Whiskey – 1 cup; Dark chocolate – 150 grams; Cocoa powder – 4 tbsp; Coffee – 4 tbsp; Boiling water – ½ cup; Vanilla extract – 2 tsp; Fresh figs – 3-4 for garnish (optional); For the Salted Caramel; Brown Sugar- 1 cup; Salted butter- 75 grams; Heavy cream/whipping cream- 250ml; Salt- ¼ – ¾ tsp; For the frosting; Unsalted butter – 250 grams (softened); Powdered sugar/icing sugar – 2 cups (sifted); Salted caramel – 1/3 cup; Whiskey – 2-3 tbsp (optional)

ABOUT Chocolate, Whiskey & Honey Cake with Salted Caramel and Figs RECIPE

A wonderful celebration cake; this cake has a few more ingredients than usual but fear not the super simple process more than makes up for it, also your kitchen will smell like a dream, aromas that are a heady mix of dark chocolate, amber whiskey, bitter cocoa and coffee and not to forget the caramel.

Ingredients Serving: 12

For the cake-
All Purpose Flour/Maida – 2 cups
Unsalted butter – 225 grams (softened)
Caster sugar – 1 cup
Honey – ½ cup
Eggs – 3 (large)
Baking Powder – 1 tsp
Salt – ¼ tsp
Whiskey – 1 cup
Dark chocolate – 150 grams
Cocoa powder – 4 tbsp
Coffee – 4 tbsp
Boiling water – ½ cup
Vanilla extract – 2 tsp
Fresh figs – 3-4 for garnish (optional)
For the Salted Caramel
Brown Sugar- 1 cup
Salted butter- 75 grams
Heavy cream/whipping cream- 250ml
Salt- ¼ – ¾ tsp
For the frosting
Unsalted butter – 250 grams (softened)
Powdered sugar/icing sugar – 2 cups (sifted)
Salted caramel – 1/3 cup
Whiskey – 2-3 tbsp (optional)

Instructions

Grease and line two 7 inch round cake tins. Preheat oven to 180C.
Melt the chocolate, in a microwave or over a double boiler, let cool. To the boiling water, add the coffee and cocoa, stir to dissolve, keep aside to cool. In a medium bowl, add the flour, baking powder and salt, stir to mix and keep aside
In the bowl of a stand mixer, or a large bowl if using a hand mixer, add butter and beat till smooth add the eggs and vanilla; beat again add the sugar and honey; beat to incorporate add the melted chocolate; beat to mix
add the whiskey, cocoa-coffee mix and the flour mix and beat till you have a smooth batter.
Divide the batter equally between the two cake tins. Bake for 35-40 minutes or until a skewer inserted in the center comes out clean. Let the baked cakes rest for 5-10 minutes before removing from the tin.
For the Salted Caramel- Heat brown sugar and butter in a medium pan over medium heat, whisking constantly. Once the mixture starts to bubble, cook for a minute. Remove from the heat and slowly whisk in the cream until smooth.
Add ¼ tsp salt and stir to mix. Let the caramel cool, taste and add more salt if required.
For the Salted Buttercream Frosting In the bowl of a stand mixer, or a large bowl if using a hand mixer, whip the softened butter till fluffy and creamy.
Add the salted caramel and mix; slowly add the sugar and beat till smooth and creamy, add the whiskey and mix. Add more sugar if required to get a thick but spreadable consistency.
To assemble – cut each of the cooled cakes lengthwise to get 4 layers. Spread butter cream on one layer, drizzle about 2 tbsp of the caramel on the frosting, place the next layer of cake on top and repeat till all four layers are frosted.
Spread buttercream on the top and sides of the cake. Drizzle some caramel on the finished cake and top with fresh figs. Serve the remaining caramel to pour over slices of cake.

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