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Chocolate & caramel celebration cake
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Prep Time:
65 minutes
Cook Time:
75 minutes
Total Time:
140 minutes
Indulge in a decadent chocolate and caramel cake for a fabulous celebration.
Ingredients:
  • 380g Dark Baking Chocolate, chopped
  • 225g butter, at room temperature, plus 20g chopped butter, extra
  • 215.00 gm Brand Caster Sugar
  • 9 eggs, separated, at room temperature
  • 225.00 gm self-raising flour
  • 90.00 gm brown sugar
  • 300ml ctn cream
  • 600ml ctn thickened cream, whipped
  • 30.00 ml slivered almonds, toasted
  • 53.75 gm Brand Caster Sugar
  • 150g Dark Baking Chocolate, chopped
Instructions:
  • Preheat your oven to 170°C or 150°C for fan setting. Grease and line the bases and sides of two 22cm Coles cook&dine springform pans.
  • Gently heat 220g of chocolate in a small saucepan until silky smooth. Allow it to cool for a bit before using.
  • In a large bowl, use an electric mixer to cream together butter, caster sugar, and egg yolks until light and fluffy. Mix in melted chocolate until well combined.
  • 1. Using a clean electric mixer, beat egg whites in a large bowl until firm peaks form. 2. Fold flour into chocolate mixture. 3. Whisk in one-third of the egg whites until combined. 4. Gently fold in the remaining egg whites in 2 batches until combined. 5. Pour two-thirds of the batter into one prepared pan and the rest into another pan. 6. Place both cakes in the oven. 7. Bake the smaller cake for 20-25 minutes or until a skewer inserted into the center comes out clean. Cool for 5 minutes on a wire rack, then remove the side of the pan. 8. Continue baking the larger cake for another 20-25 minutes or until a skewer inserted into the center comes out clean. Cool for 5 minutes on a wire rack, then remove the side of the pan. 9. Allow the cakes to cool completely before removing the bases and paper.
  • In a small saucepan over medium heat, combine brown sugar, extra butter, and 1/2 cup of cream. Stir until the sugar dissolves, then bring to a boil. Reduce heat to medium and simmer for 4-5 minutes until thickened. Transfer to a jug and refrigerate until set.
  • For the praline & chocolate shards, line 2 baking trays with baking paper. Spread almonds on 1 tray. Combine sugar and 1 tbsp water in a small saucepan over low heat, stirring occasionally, until sugar dissolves (about 5 mins). Increase heat to high and bring to a boil. Let it boil without stirring for 4-5 mins until golden brown. Pour over almonds, spreading with a spatula. Let it cool and then finely chop. In another saucepan, melt chocolate over low heat until smooth. Pour onto the second prepared tray, spread it to 2-3mm thick with a spatula. Sprinkle half the praline on top. Chill for 20 mins until set. Break into shards before using to decorate. Keep chilled until ready to serve.
  • In a large bowl, place the remaining chocolate. Bring the rest of the cream to a boil in a small saucepan, then pour over the chocolate. Let it stand for 5 minutes, and then whisk until fully combined. Chill for 30 minutes or until thickened to a spreadable consistency.
  • Split the larger cake using a serrated knife. Place the base on a large plate and spread half of the whipped cream on it. Drizzle half of the caramel over the cream. Repeat the layering process with the remaining cake, whipped cream, and caramel, finishing with cake on top. Spread ganache on the final layer of cake. Top with chocolate shards and sprinkle remaining chopped praline.

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