A spoonable 'mix + bake' fudgy chocolate cake recipe topped with a lighter than air caramel mousse

Ingredients

• 110 g butter, chopped
• 225 g caster sugar
• 50 g dark chocolate, chopped
• 90 mL milk
• 2 medium eggs, lightly beaten
• 125 mL sour cream
• 110 g plain flour
• 3/4 tsp. baking powder
• 25 g cocoa powder
• 25 g dark chocolate, roughly chopped
• 50 g double cream
• 15 g unsalted butter
• 50 g soft light brown sugar
• 150 g soft light brown sugar
• 30 g unsalted butter
• 100 mL double cream
• 3 medium egg whites
• 300 mL double cream
• Maltesers

Instructions

1. Preheat oven to 160°C (140°C fan) mark 3. Grease a deep, round 20.5 cm cake tin, then line with baking parchment. To make the cake, put the butter, chocolate, sugar and milk into a large pan and gently melt, stirring occasionally, until smooth and glossy. Set aside to cool slightly - about 5min.
2. Whisk the eggs and sour cream into the chocolate mixture, then sift over the flour, baking powder and cocoa powder and whisk together. Scrape mixture into the prepared tin and bake in the centre of the oven for 45min or until a skewer inserted into the centre of the cake comes out clean. Turn the cake out of the tin, remove the baking parchment and return the cake to the cake tin upside down. Poke holes all over the sponge.
3. Meanwhile, for the ganache. In a small pan, melt dark chocolate, double cream, butter and sugar over low heat, until smooth.
4. Pour the warm ganache over the warm cake and smooth with a spatula to encourage it to sink into the sponge and leave to cool.
5. For the salted caramel, in a small pan gently heat the sugar, butter and cream, stirring just until the sugar dissolves and the mixture is hot. Remove from the heat and stir in the salt (to taste). Set aside to cool completely.
6. For the mousse, in a medium bowl, beat the egg white until it holds stiff peaks. In a separate medium bowl, beat the cream until it just holds its shape. Add the cooled salted caramel to the cream and briefly beat to combine.
7. Using a large metal spoon, fold the egg white into the cream mixture. Pour over the cooled ganache, smooth to level and scatter over the Maltesers. Chill for 3hr and serve in spoonfuls.