Caledonian Mountain Cake

A rich three-layer sponge cake filled with chocolate buttercream and a gooey toffee sauce. Baked in three tins, then piped and drizzled for a dramatic, indulgent finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the cake

Step 2

Preheat your oven to 160°C fan (350°F). Grease and line 3 round 20cm (8") cake tins.

Step 3

In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Gradually incorporate the eggs, then fold in the flour and baking powder until well mixed.

Step 4

Divide the mixture evenly among the prepared tins, smoothing the tops. Bake for 25 to 30 minutes until golden and a skewer comes out clean.

Step 5

Allow the cakes to cool in their tins before transferring them to a wire rack to cool completely.

Step 6

To make the toffee sauce

Step 7

In a small saucepan, melt together the butter, sugars and golden syrup.

Step 8

Allow the mixture to simmer for 3 minutes, swirling occasionally. Carefully stir in the double cream and sea salt, cooking for an additional minute.

Step 9

Remove from the heat and allow to cool slightly until it thickens but is still pourable.

Step 10

To make the buttercream

Step 11

Beat the butter until creamy. Gradually sift in the icing sugar and cocoa powder, beating until smooth and fully incorporated. If the mixture is too thick, add a teaspoon of boiling water to achieve a smoother consistency.

Step 12

Begin assembling the cake by placing the first layer on your serving plate. Pipe a layer of chocolate buttercream using a star nozzle. Make sure to leave a space in the centre of the cake, then pour the toffee sauce into that space.

Step 13

Place the second cake layer on top and repeat the process. Finish with the final layer, covering the top with the remaining buttercream and a final drizzle of toffee sauce.

Step 14

Allow the cake to set before serving.