I’m no pastry chef – sadly!! BUT, I did attempt this one! I got started and had a lot of issues with my oven!! I have provided the recipe below from the Taste magazine – I cant’ find the actual link at this stage from the magazine site itself.
The cake took me a whole weekend to make – so if you’re going to tackle it – give it a whole day… if not longer. I tend to take it slowly. The first cake came out very burnt – so I cooked 3 more for much less time (about 2o minutes for each) than it says in the recipe. Watch your oven! SOOO much chocolate went into this – it was very heavy!
Needless to say, my poor effort did not get entered – but it was kind of fun trying to make it! Oh.. I might also add – I am totally useless with piping bags (obviously).
End result – it tasted PERFECT! SO SO rich – but ohhh so delicious!!
Caramello CakeAuthor: CarolynIngredients
- Cake Ingredients
- 450g butter
- 300g dark cooking chocolate, finely chopped
- 315g (1½ cups) caster sugar
- 6 eggs
- 565g (3¾ cups) plain flour
- 75g (1/2 cup) self-raising flour
- 30g (1/4 cup) cocoa powder
- 185ml (3/4 cup) buttermilk
- Caramel Buttercream
- 375g unsalted butter, softened
- 600g (4 cups) icing sugar mixture
- 390g tin Caramel Top ‘n Fill or Bonne Maman Caramel Spread (reserve 2 tbsp)
- 2 x 200g blocks Cadbury Dairy Milk Caramello chocolate, broken into squares & halved
- Chocolate Ganache
- 100g dark chocolate, finely chopped
- 25g butter
- ¼ cup caster sugarInstructions
- Cake: Preheat oven to 160C/140C fan forced. Grease and line three x 19cm round cake pans with non-stick baking paper.
- In a large pot, melt the butter and chocolate over medium heat, stirring occasionally until smooth. Set aside for 10 minutes to cool.
- Add sugar and eggs to the chocolate mixture and whisk until combined. Add flours, cocoa and buttermilk and mix until well combined. Divide equally amount the prepared pans, smoothing the surface. Bake for 35-40 minutes, swapping the tins around halfway through (mine were done just over 30) or until a skewer inserted into the centre comes out clean. Set aside to cool for 5 minutes, then transfer to a wire rack to cool completely.
- Caramel Buttercream: Use electric beaters to beat butter and icing sugar in a large bowl until pale and creamy. Beat in caramel (don’t forget to reserve a bit to drizzle over the cake when you assemble) until combined. Remove one third of the buttercream to a separate bowl for the piped cream on top. Add the chopped caramello chocolate to the remaining buttercream and combine. Reserve ½ cup of the caramello buttercream to fill in gaps after you have assembled the cake.
- Toffee: Line a baking tray with baking paper. Place the ¼ cup of caster sugar (to decorate) in a small frying pan over medium heat. Cook, swirling the pan occasionally until golden. Quickly pour over prepared tray. Set aside until set. Break into pieces. Place in a small sealable plastic bag and use a rolling pin or meat mallet to crush.
- Chocolate Ganache*: *Do not prepare this until the cake has been assembled and chilled. In a small microwave safe bowl, place the chocolate and butter and cook stirring every 30 seconds until smooth.
- To Assemble: Place one cake layer on a plate and top with half the caramello buttercream. Top with a second cake and top with the remaining caramello buttercream. Top with the third layer and fill in any gaps with a palette knife with the reserved caramello buttercream. Place in the fridge for 1 hour to chill.
- Pour the melted chocolate ganache over the top of the cake allowing it to drizzle down the sides. Set aside for 30 minutes to set. Place the plain reserved buttercream into a piping bag with a large fluted nozzle. Pipe swirls on top of the cake. Drizzle with reserved caramel sauce. Sprinkle with toffee.