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Chocolate & Salted Cashew Caramel Spelt Brownie Cake
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Chocolate & Salted Cashew Caramel Spelt Brownie Cake

This simple spelt brownie cake recipe has gooey salted cashew caramel, a soft spelt flour brownie layer and a milk chocolate topping.
Prep Time10 minutes
Cook Time20 minutes
Fridge4 hours
Total Time30 minutes
Course: Dessert
Cuisine: British
Keyword: Spelt Brownie Cake

Ingredients

Brownie:

  • 100g dark chocolate
  • 100g butter
  • 50ml brewed coffee (or milk, if you prefer)
  • 60g brown sugar
  • 60g white sugar
  • 2 eggs
  • 1 teaspoon vanilla sugar
  • 40g spelt flour (see note 2)
  • 15g cocoa

Filling:

  • 400g (1 tin) caramel (dulce de leche)
  • 50g salted cashews

Topping:

  • 200g milk chocolate

Instructions

  • Pre-heat the oven to 175°C (350ºF) and grease a large spring-form (mine is 26cm).
  • Slowly heat the chocolate and butter in a pan until just melted, then add the coffee (or milk, if using). Set to one side while you prepare the next step.
  • In a large bowl, whisk the sugars with the eggs, then add in the cooled chocolate mixture.
  • Combine the vanilla sugar, flour and cocoa and stir into the wet ingredients, mixing until just combined.
  • Pour into the prepared tin and bake for around 20 minutes. The brownie is ready when the top is spongey but firm to the touch. Set to one side to cool for a while.
  • Stir the cashews into the dulce de leche and spread evenly over the top of the brownie. 
  • Melt the milk chocolate in a Bain Marie (double boiler) and then pour over the caramel, spreading it with a knife to achieve an even coverage. Place the cake in the fridge for at least four hours (preferably overnight) to set (please see note 3).
  • 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 to prevent this from happening, use a sharp knife that has been run under the hot tap.

Notes

  1. I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
  2. I've made this recipe with gluten free, spelt and regular all-purpose (plain) flour with similar results. You can use any flour you like with very little effect on the cake
  3. Because the caramel is tinned, the filling won't harden or set and remains pretty much the same as out of the tin.