Caramel Lover's Cake
Made using caramel chocolate, dulce de leche, caramel curls and salted caramel sauce, this cake is a caramel lover's paradise.
Ingredients
- 225 g softened salted butter
- 225 g light brown sugar
- 1 tsp vanilla extract
- 4 eggs
- 225 g self raising flour
- 2 tbsp milk
- 150 g Callebaut Gold caramel chocolate
For the icing
- 200 g softened salted butter
- 400 g icing sugar
- 70 g dulce de leche
- 3 tbsp Colac salted caramel sauce
- caramel chocolate curls for decorating
- crushed wafer for decorating
Instructions
Cake
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Cream the butter and sugar in a bowl with an electric whisk for a few mins until fluffy. Add the vanilla and the eggs, one at a time beating in between each egg. Gradually add the flour and milk and mix until well blended.
- Pour in the caramel chocolate chips and gently fold into the mixture.
Icing
- For the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy.
- Gently whisk in the dulce de leche and set aside.
- Once the sponge cakes are fully cooled, use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife. Leave in a cool place until ready to serve.
- Drizzle with the 3 tbsp Salted Caramel Sauce allowing some to drip down the sides and scatter over the caramel curls, wafer and nuts (optional).
Tried this recipe?Let us know how it was!
