Recipe: Salted Caramel Chocolate Cake

Hi there! 

I'm a bit late with this recipe considering the whole salted caramel hype was happening in Fall 2014... But still, this cake is incredibly tasty, wether that hype is already over or not.

What you are going to need:
- 210 grams of self-raising flour
- 70 grams of raw cocoa powder
- 170 grams of caster sugar
- 80 grams of dark brown sugar
- 1 egg
- 40 grams of granulated sugar
- 2 teaspoons of vanilla sugar
- 260 grams of (butter)milk
- 110 grams of butter
- 2 pinches of seasalt
- 1 pinch of baking powder
- 1 Tony Chocolonely milk & salted caramel bar (the orange one)
- a tin
- greaseproof paper
- a sieve
- a whisk 

Step 1: Pre-heat the oven on 175 degrees Celsius and cover your tin with the greaseproof paper.
Step 2: Chop the Tony Chocolonely bar, you can leave some bigger chunks, but overall, the pieces have to be quite small - you don't want to bite into it and break your tooth on a chunk of chocolate, right?! -
Step 3: Sieve the flour and add the seasalt, cocoa powder and baking powder. Heat the (butter)milk in a saucepan and add the butter. Keep heating until the butter is completely melted.
Step 4: Mix all the sugars (caster sugar, dark brown sugar, granulated sugar & vanilla sugar), add the milk + butter and whisk until thoroughly mixed. Then add the egg and whisk for another 30 seconds.
Step 5: Add the flour-mixture to the sugar-milk-mixture and quickly mix together. Then add the chocolate and stir.
Step 6: Pour the dough in your tin and put in the oven for about 40 minutes. Let them cool off and ENJOOY!

I made these with two of my friends and while we waited until we could finally eat cake, they proved how incredibly social our generation is - #not -

WE NEED TO LIVE MORE is a good blahwg though ;) - luv Ella - 

Anyway, thanks to Mila & Jieling for the help and the nice company - uhum... - and I hope you have a spliffing day!

What do you think of this recipe?

Love,
Rosaly