Chocolate Caramel Cake Recipe
Ingredients
For the cake
-
225g
salted butter (softened)
-
1
tablespoon vanilla extract
-
4
large eggs
-
2
tablespoons milk
-
125g
caster sugar
-
100g
light brown soft sugar
-
225g
self-raising flour
-
100g
chocolate chips
-
80g
caramel pieces
For the icing
-
125
ml whipping cream
-
120
gr dark chocolate
To decorate the
cake
-
Fudge,
I used +/− 80gr
Method
The cake
1. Heat the oven to
160C fan and grease a Bundt Pan.
2. Beat the butter
and both sugars for a few minutes until you get a fluffy mixture.
3. Add the vanilla
extract.
4. Add the eggs, one
at a time, adding a spoonful of flour and beating the mixture in between.
5. Add the remaining
flour and 2 tablespoons of milk and beat until the mixture is smooth.
6. Add the chocolate
chips one tablespoon at a time, carefully folding the chips into the batter
every time.
7. Add the caramel
pieces using the same method.
8. Pour the batter
into your cake pan and bake for 30-35 minutes. You can test to see if the cake
is done with a skewer. Insert the skewer into the centre of the cake and if it
comes out clean, you’re good to go!
The icing
1. Heat the whipping
cream in a pan until it starts to boil.
2. Add the chocolate
to the whipping cream, one tablespoon at a time, stirring till the chocolate
chips have melted into the cream.
3. Carefully pour the
icing over the cake.
You can simply cut the fudge pieces and sprinkle them over the cake. However, you can also make things unnecessarily difficult for yourself and do what I did, which is use a sieve to make tiny fudge flakes and sprinkle those over the cake.
Et voilà! If you use this recipe, do send me a photo of your
finished product on Instagram (@florentineviolet), I’d love to see it!
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