Sunday, 7 April 2013

Caramel Chocolate Lovers Cake

Well I've had a few 'blog free' days as I have been busy dining out, drinking good red wine and meeting up with friends! Today is my birthday, and I got up early this morning to make myself the ultimate birthday cake. Now some may think this a little sad, or strange but I really enjoyed it. There's nothing like starting off your birthday with doing something you really love. Molly had a valid point last night when I asked him jokingly was he buying me a birthday cake. He quickly responded that whatever he bought would fall second to anything I'd make which made me laugh. From myself to.....myself I decided to make this ultimate chocolate cake topped with a super caramel frosting. I'm finishing off a great day on the couch with the ultimate treat of a tub of Blondie Brownie Ben & Jerry's....Happy Birthday to me!




Caramel Chocolate Lovers Cake

Ingredients
400g can of condensed milk
200g self raising flour
80g cocoa powder
2 eggs (beaten)
100g butter (melted)
1 tsp baking soda
220ml water

Method
1. In a large bowl, mix together the melted butter, condensed milk and water using a wooden 
    spoon. Next add the beaten eggs.
2. Stir in the dry ingredients (flour, cocoa and baking soda) and mix until smooth and free of 
    lumps.
3. Pour the mixture into a 9 inch or 23 cm lined spring-form tin and bake in the oven at 170C for 
    45 minutes or until a skewer placed into the middle of the cake comes out clean.
4. Allow to cool for 10 minutes before removing from the tin and placing on a wire rack.

For the caramel frosting

Ingredients
100g butter
160g dark brown sugar
400g icing sugar
80ml cream

Method
1. Melt the butter in a saucepan set over a medium heat. Add the milk and brown sugar and 
    continue to heat for two minutes or until the sugar is dissolved.
2. Place the icing sugar in a large bowl. Add the caramel mixture a little at a time until the 
    desired consistency is achieved. Use a handheld mixer to whip until there are no lumps in the 
    frosting.
3. Slice the cake in half and coat the inside layers of the cake with frosting before sandwiching 
    together. Finally add the remaining frosting to the top of the cake.




E-D's Notes
I had a little caramel sauce left over that I didn't add to the icing sugar. So as not to waste it, I added 150ml of cream and whipped up some delicious caramel cream which I served with the cake, it certainly went down a treat in Molly's house.

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