Wednesday, 16 October 2013

Chocolate Caramel Cake | Recipe



What do you make a chocolate lover for his birthday? I was faced with this very dilemma last week. You see it was Chris' birthday last night and obviously I wanted to bake him a cake that he would love.

I resulted in asking him what his all time favourite chocolate bar is? This is a tricky question for him as he is a massive chocoholic! More so than me (what a girl! Tehehe). He replied, after much consideration, with Double Decker followed by Dairy Milk Caramel.

Figuring Double Decker would be harder to implement in a cake, with time not on my side (although I am curious to try and create this?) I went with Dairy Milk Caramel and came up with this beautiful, delicious cake, I used a Nigella chocolate cake recipe as my base.

Ingredients

Cake:
200g plain flour
200g caster sugar
1tsp baking powder
1/2tsp bicarb
40g good quality cocoa powder
175g unsalted butter (room temp)
3 medium eggs or 2 large
2tsp vanilla essence
150ml sour cream

Chocolate Frosting:
75g unsalted butter (room temp)
175g dark chocolate
300g icing sugar
1tbsp golden syrup
125ml sour cream
1sp vanilla essence

Caramel:
150g unsalted butter (room temp)
375g tin of condensed milk
100g golden syrup

Decoration:
2 Dairy Milk Caramel bars (optional)

Recipe

1. Preheat oven to 180c and butter two sandwich tins

2. Put ALL of your cake ingredients - flour, sugar, baking powder, bicarb, cocoa powder, butter, eggs, sour cream and vanilla into your food processor and mix until combined, smooth and creamy. (How easy is that!)

3. Divide the mixture between the two cake tins, use a spatular or knife to spread the mixture so it's equal

4. Bake for approx 25 mins or until a cake skewer or tester comes out clean (if you are baking on different shelves it would be a good idea to switch the tins around half way through)

5. Once cooked, cool in the cake tins for around 15 minutes before transferring to a wire rack

6. Whilst the cakes are cooling you can make the caramel - heat the butter, condensed milk and syrup until melted and smooth. Bring the mixture to the boil and then quickly take off the heat to avoid burning. I transferred mine to a bowl and then allowed it to cool.

7. Whilst the caramel is cooling you can make the chocolate frosting, melt the butter and chocolate together using the microwave or a bain marie until smooth, then allow to cool slightly

8. Put the icing sugar in the food processor and pulse to get rid of any lumps.

9. Add the sour cream, syrup and vanilla to the chocolate-butter mixture and stir

10. Add this mixture to the icing sugar and blitz in the food processor until combined.

11. Time to decorate! Put one half of the cake bottom up on your selected plate and smother over the chocolate frosting until covered. Drizzle over the caramel mixture to your taste.

12. Put the other half on top (bottom down) and coat on more of the frosting, again drizzle with caramel

13. I decorated mine with Dairy Milk caramel squares but of course this is entirely optional!

Let me know if you make it!

S x

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2 comments :

  1. That cake does look pretty delicious! I'd be well chuffed if someone made me that for my birthday - definitely sugar and chocolate overload (which is only a good thing!) :-) x

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    Replies
    1. Thank you! Yeah it was yummy, super rich though so only had a small slice, I think my figure will thank me :D x

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