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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.

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.
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Servings 12 servings

Ingredients
  

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.
  • Divide between the cake tins and bake for 25-30 mins until they’re golden, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.

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 curlswafer and nuts (optional). 
Keyword Caramel Cake, Caramel Recipes, Cupcake Recipes
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