John Whaite’s Chocolate Chiffon Cake with Salted Caramel Buttercream Recipe

Preheat the oven to 180°C (350°F). Grease and line a round cake tin.

Separate the eggs, placing the yolks in one bowl and the whites in another. Set aside.

In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder, and salt.

Make a well in the center of the dry ingredients and add the vegetable oil, boiling water, and egg yolks. Whisk until smooth.

In a separate clean mixing bowl, whisk the egg whites until stiff peaks form.

Gently fold the egg whites into the chocolate batter until fully combined.

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Bake for 40 minutes or until a skewer inserted into the center comes out clean.

Remove from the oven and let the cake cool completely in the tin.

In the meantime, prepare the salted caramel buttercream. In a mixing bowl, beat the softened butter until pale and fluffy.

Gradually add the icing sugar, vanilla extract, sea salt flakes, and salted caramel sauce. Beat until smooth and creamy.

Once the cake is completely cooled, remove it from the tin and place it on a serving plate.

Spread a layer of salted caramel buttercream over the top of the cake.

Optional: Drizzle extra salted caramel sauce over the buttercream for extra indulgence.

Slice and serve.