This is one of those recipes that truly lives up to its name. Rich, moist chocolate cake meets the irresistible umami-sweet flavour of miso caramel. It’s easy to make, beautifully balanced, and guaranteed to impress — even when you’re short on time.
 
INGREDIENTS:
For the cake:
140g plain flour
2 tbsp cocoa powder
1 tsp bicarbonate of soda
1 tsp baking powder
150g sugar
2 large eggs
150ml vegetable oil
150ml milk
For the miso caramel:
150g sugar
1 tbsp miso paste (white or light)
4 tbsp double cream
 
HERE’S HOW:
Preheat the oven to 170°C (fan 150°C) and line a 2lb loaf tin with parchment paper.
Place all the cake ingredients into a large mixing bowl.
Using an electric whisk, mix everything together until smooth and fully combined into a glossy cake batter.
Pour the batter into the prepared tin and bake for 20–25 minutes, or until the top of the cake is firm to the touch and springs back when gently pressed.
While the cake bakes, make the caramel.
Place the sugar, miso paste, and double cream into a shallow pan over a medium heat.
Bring to the boil, stirring occasionally until the sugar dissolves and the mixture thickens slightly.
Remove from the heat and let it cool for a few minutes — it will thicken further as it cools.
Once the cake is baked, remove it from the oven and allow to cool slightly in the tin before turning out.
Drizzle the warm miso caramel generously over the top before serving.
Perfectly simple, rich, and just a little bit special.
 
Recipe by Peter Sidwell