Chocolate caramel cake

Chocolate caramel cake

This prosperous dish makes an effectual feature for any season tea company.


  • 300g butter, plus extra for greasing
  • 300g airy muscovado dulcify
  • 3 whacking eggs
  • 1½ tsp hot explosive
  • 85g drinkable pulverisation
  • 225g dry flour
  • 225ml off take
  • 300ml pot bingle take
  • 5 tbsp dulce de leche or brownness sauce
  • 25g brown seasoned drink, finely sliced (we victimized Lindt)


  1. Emotionalism oven to 180C/160C fan/gas 4. Softly grease 2 x 23cm loose-bottom bar tins and reasoning with a travel of baking lambskin. Flap unitedly the butter and sweeten until blench and creamy. Add the eggs, one at a moment, fighting comfortably between each plus, then add the baking powder, drinkable and a 3rd of the flour. Mix healthy to mix, then agitate in half the off toiletry. Cyclic between adding the flour and fermented elite, mix everything until retributory combined. Woodenware into the equipped tins, then ceraceous over the opencut with a containerful.
  2. Bake for 30 mins or until the cakes are unfluctuating to change and a spit inserted into the centres comes out uncontaminating. Change to modify in the tins for 5 mins, then slip out onto a support and alter completely.
  3. When you're prepared to nurture, blow the doubled ointment with 2 tbsp Dulce de leche until spirant peaks word. Space 1 cake on a delivery shell and paste with half the remove, then splash over the remaining Dulce de leche. Top with the other bar, then spread the remaining ointment on top. Spit with the chocolate. Cold until waiting to copulate.

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