Salted Caramel Drip Cake

650 g unsalted butter
400 g light brown sugar
7 large eggs
400 g self-raising flower
2 tsp baking powder
4 tbsp whole milk
600 g icing sugar
375 g caramel
2 pinches sea salt

Cake

Line three 20cm cake tins with baking paper

Mix together the brown sugar and 400g of unsalted butter until nice and fluffy, and then mix in the flour, eggs and baking powder. Mix again for a short while just until all combines.

If mix becomes too thick add milk

Divide the mix into the three cake tins and then smooth each

Bake at 180 C until the cakes are golden brown and spring back when pressed lightly

Allow to cool for 15 minutes before removing from the tins, allow then to cool fully on cooling racks

Buttercream

Mix 250g of butter well until smooth and add in the icing sugar in roughly 1/4 amounts each time until it combines. With a mixer, 4-8 minutes will be enough to achieve a fluffy and light mixture (depending on the speed used)

Now add in 175g of caramel together with a pinch of sea salt, mixing again for 5 minutes
Sample the mix to see if enough salt has been added

Position the first cake layer the cake board or plate, add 2 tbsp of buttercream, then add the second layer with the same amount of butter cream on top again, before positioning the final layer of cake

Cover the top and side of the cake with buttercream, reserving a little for decoration
Place the cake in the fridge for 15 minutes

Drip

Pour 200g of caramel into a bowl and add a pinch of sea salt

Mix fast and well for 2 minutes

Warm the mix for 15 seconds in a microwave

Mix again for 1 minute

Using a piping bag start run the caramel mix around the edge of the top of the cake so it drips down the sides of the cake a little, and with the rest fill in the area on top of the cake
Place the cake back in the fridge for 15 minutes

Decoration

Being careful not to pipe too close to the edge of the cake, pipe the remaining buttercream on top of the cake

Spacing equally, add pieces of your favourite chocolate bar to finish the cake