Method

• 1.
  For the salted caramel sauce, cook the sugar in a large saucepan over medium heat for 10 minutes or until the edges begin to turn a golden amber colour. Stir constantly for about 5 minutes, or until the entire mixture is melted and a dark golden brown caramel colour.
• 2.
  Meanwhile, place the cream in a small saucepan and bring to a simmer over medium heat. Pour the hot cream into the caramel (be careful, as it will bubble up and spatter), and cook, stirring constantly, for 2 minutes until sugar has completely dissolved and mixture is smooth. Remove from heat and stir in the butter and 1 tsp salt flakes. Allow caramel to cool completely before using for the buttercream.
• 3.
  To make the sponge, preheat oven to 180°C/160°C fan-forced. Grease 2 x 20cm round cake pans with unsalted butter and line bases with baking paper.
• 4.
  Combine dates with boiling water and bicarb in a medium heatproof bowl. Set aside to soften and cool completely. In a stand mixer fitted with the paddle attachment, add the butter, sugar and eggs, then mix on medium speed for 4-5 minutes until pale and fluffy. Add the vanilla and stir to combine. Add the flour, baking powder and 3/4 tsp fine salt, followed by the dates mixture, and mix on low speed for 30 seconds or until the batter is just combined.
• 5.
  Divide batter evenly among the prepared cake pans and bake for 35 minutes or until a toothpick inserted into the centres comes out clean. Allow the cakes to cool for a couple of minutes in their pans before inverting onto a cake rack to cool completely.
• 6.
  For the buttercream, combine the butter, icing sugar and 1 1/4 cups (415g) caramel sauce in a stand mixer fitted with the whisk attachment. Whisk on medium speed for 4-5 minutes, until buttercream has lightened in colour and doubled in volume. Add milk and whisk to combine. To assemble, place 1 cake on a serving plate. Top with a generous dollop of buttercream and spread out, then spread 2-3 tbs remaining caramel sauce over the top. Top with remaining cake and buttercream. Chill for 1-2 hours to firm up.
• 7.
  To make the decorative sugar shards, place the caster sugar in a saucepan over medium-high heat and cook for 5 minutes or until sugar melts and turns a golden colour. Line a baking tray with baking paper. Pour melted sugar over lined tray and tilt tray to spread in a thin layer. Set aside to cool and harden. To serve, add a little water to the remaining caramel sauce, so it’s a pourable consistency. Drizzle over the top and down the side of cake. Break hardened sugar into shards and use to decorate top of cake.
• 8.
  Sprinkle with salt flakes and serve.