How to Make a Salted Caramel and Toasted Pecan Cake

Preheat the oven to 180 degrees, then line two 8 inch cake pans.

Place all ingredients for the cake into a bowl or mixer, and mix until combined.

Separate the mixture into the cake pans evenly, then bake in the oven 35-40 minutes. The cake is cooked when you insert a skewer into the middle, and it comes out clean. Leave to cool in the pan for a few minutes, then transfer onto a wire rack to cool completely.

Make the frosting. Put the butter in a bowl or mixer and mix until creamy, then add the icing sugar, cocoa powder and cream. Beat until smooth and creamy.

Place one of the cakes onto the cake board, and level off the top using a knife or cake leveller to make it flat. Spread some frosting on top in an even layer, then place the other cake on top and level off the top again.

Spread the rest of your frosting all over the top and sides of the cake, evening it out with a palette knife to create a smooth finish. Use your palette knife to scrape around the sides for a smooth effect.

Chill in the fridge for 30 minutes, while the frosting sets.

Now make the ganache. Place a heatproof bowl over a pan of hot water, making sure the bottom of the bowl does not touch the water. Put the chocolate in the bowl and stir slowly until the chocolate has melted. Take the bowl off the heat, then stir in the cubes of butter until it turns shiny (a temperature of around 30 degrees).

Remove the cake from the fridge, then pour the warm ganache onto the middle of the top cake. Using a spoon, gently ease the ganache towards the edges until it falls over the sides and creates a drip. Repeat all the way around the top edge of the cake.

Use any remaining frosting to pipe swirls on top of the cake, and decorate with chocolate bars or chocolate chips.