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Caramello cake
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Prep Time:
200 minutes
Cook Time:
135 minutes
Total Time:
335 minutes
Decadent chocolate cake with caramel buttercream and Caramello swirls. Serve at room temperature for maximum flavor.
Ingredients:
  • 450g butter
  • 300g dark cooking chocolate, finely chopped
  • 315g (1 1/2 cups) caster sugar
  • 6 eggs
  • 565g (3 3/4 cups) plain flour
  • 75g (1/2 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 185ml (3/4 cup) buttermilk
  • 55g (1/4 cup) caster sugar, extra
  • 40.00 ml caramel spread, warmed slightly (see Notes)
  • 375g unsalted butter, at room temperature
  • 600g (4 cups) icing sugar mixture
  • 380g jar caramel spread (see Notes)
  • 2 x 200g pkt Dairy Milk Caramello chocolate, broken into squares, halved
  • 100g dark chocolate (85% cocoa), finely chopped
Instructions:
  • Preheat the oven to 160C/140C fan forced and grease a 19cm round cake pan. Line the base with baking paper. In a large saucepan over medium heat, melt 150g butter and 100g chocolate together, stirring occasionally, until smooth and combined. Set aside to cool for 10 minutes.
  • Combine 1/2 cup sugar and 2 eggs with the chocolate mixture until fully mixed. Incorporate 1 1/4 cups plain flour, 2 tablespoons self-raising flour, 1 tablespoon cocoa, and 1/4 cup buttermilk. Stir until well combined. Transfer the batter into the prepared pan, smooth the top, and bake for 35-40 minutes until a skewer comes out clean. Cool for 5 minutes before transferring to a wire rack. Repeat the process for two more cakes.
  • Prepare a baking tray by lining it with baking paper. In a small frying pan over medium heat, cook the extra sugar, stirring occasionally, for 3 minutes until it turns golden. Quickly pour the caramel onto the prepared tray. Let it sit for 15 minutes until it sets, then break it into pieces. Place the toffee in a small sealable plastic bag, wrap the bag in a tea towel, and use a rolling pin to crush the toffee finely. Set aside for later use.
  • In a bowl, cream butter and icing sugar with electric beaters until pale and creamy. Mix in caramel until well combined.
  • Transfer 2/3 of the buttercream into a large bowl, then mix in the Caramello until fully combined.
  • Set aside 1/2 cup of Caramello buttercream. On a serving plate, layer 1 cake and spread half of the Caramello buttercream. Add another cake, spread the rest of the Caramello buttercream, and top with the final cake. Fill any gaps between layers with the reserved Caramello buttercream using a large palette knife. Smooth the outside with the palette knife for even layers. Chill in the fridge for 1 hour.
  • Prepare the chocolate drizzle by melting chocolate and butter in a heatproof bowl in the microwave on Medium. Stir every 30 seconds until smooth. Let it cool for 5 minutes. Spread the chocolate sauce over the cake, letting it drip down the sides. Allow it to set for 30 minutes.
  • Transfer the plain buttercream into a piping bag with a 1.5cm fluted nozzle. Create decorative swirls on the cake's surface. Drizzle with caramel and sprinkle with toffee for added flavor and texture.

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