Chocolate and Salted Cashew Caramel Brownie Cake

This super simple salted cashew caramel brownie cake has moreish caramel, a rich brownie base and a smothering of milk chocolate.

Chocolate and Salted Cashew Caramel Brownie Cake

Although this recipe has a somewhat grand title, in reality, it is super-simple to make. There is even some cheating going on (ready made caramel…shhh), to make your already busy life just that little bit easier.

The hardest part (if it’s fair to call it “hard”) is the brownie, which is based on my “go-to” recipe, also used in these rich dark chocolate and marshmallow versions.

Chocolate and Salted Cashew Caramel Brownie Cake

The rest is just a case of melting a little chocolate, pouring over gooey caramel and sprinkling some nuts. The end result, although simple to prepare, is beyond delicious.

Chocolate and Salted Cashew Caramel Brownie Cake

Decadent and rich, this Chocolate and Salted Cashew Caramel Brownie Cake is certainly not going to help with your diet. But, hey, ho, a little bit of what you fancy does you good. Don’t you think?

 

 

Chocolate and Salted Cashew Caramel Brownie Cake
Ingredients
Brownie:
  • 100 g (3/4 cup) dark chocolate
  • 100 g (just under 1/2 cup) butter
  • 50 ml (3 tablespoons) strong brewed coffee
  • 60 g (4 tablespoons) brown sugar
  • 65 g (4½ tablespoons) white sugar
  • 2 eggs
  • 1 teaspoon vanilla sugar
  • 40 g (1/4 cup) plain (all-purpose) flour
  • 15 g (1 tablespoon) cocoa
Filling:
  • 400 g (1½ cups) of tinned caramel (dulce de leche)
  • handful of salted cashews
Topping:
  • 200 g (1½ cups) milk chocolate
Instructions
  1. Pre-heat the oven to 170°C (350ºF) and grease a large, round springform (mine was 26cm).

  2. Slowly heat the chocolate and butter in a pan until just melted, then add the coffee. Leave the mixture to cool for about 10 minutes.
  3. In a large bowl, whisk the sugar with the eggs, then add in the cooled chocolate mixture.
  4. Sift the vanilla sugar, flour and cocoa and stir into the wet ingredients, then mix until well combined.
  5. Pour into the prepared tin and bake for around 20 minutes (until an inserted skewer comes out clean). Remove from the oven and allow to cool completely.
  6. When cold, pour the caramel on top of the brownie, and spread until it is evenly distributed. Sprinkle with the salted cashews and place in the fridge for around one hour.
  7. Melt the milk chocolate in a Bain Marie (double boiler) and then pour over the caramel, once again spreading it to achieve an even coverage. Place the cake in the fridge for at least four hours (preferably overnight) to set.
  8. When ready to eat, cut the cake into slices. Because the topping is just milk chocolate, it will set really hard. Therefore, it's possible it might crack (mine did). To try and prevent this from happening, use a sharp knife that has been run under the hot tap. Enjoy!
Recipe Notes

I have converted grams to cups but my measurements may not be entirely accurate. If in doubt, I recommend you do your own conversions!

 

Like caramel? You’ll love my gluten free pear in caramel galette, dark chocolate and peanut butter caramel bark and apple gingerbread loaf with coconut sugar caramel.

Chocolate and Salted Cashew Caramel Brownie Cake
Chocolate and Salted Cashew Caramel Brownie Cake

31 thoughts on “Chocolate and Salted Cashew Caramel Brownie Cake

  1. Thanks for your comment. Whilst I appreciate that many people are from the US and use Imperial measurements, I am from the UK and live in Sweden, and as such, use Metric. In some cases, where I am able to accurately use a cup to measure, I do (and include both in my recipe). However, personally, I feel a cup is very inaccurate, and a measurement in grams is much more precise. Plus, Australians, who also read my blog, have a completely different "cup" measurement. There have been many occasions when I have needed to convert American recipes into Metric, and there are so many easy to use converter sites out there!
    1. Kind of, but there was no biscuit base! Keep meaning to get round to making some kind of twix cookie or cake! Thanks or your comments x

Leave a Reply

Your email address will not be published. Required fields are marked *