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Chocolate Caramel Crown cake
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Prep Time:
165 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Indulge in a royal chocolate caramel layer cake with whipped caramel ganache, gooey drizzle, and Caramel Crown biscuit topping.
Ingredients:
  • 375g (2 1/2 cups) self-raising flour
  • 80g (3/4 cup) cocoa powder
  • 1.25 gm bicarbonate of soda
  • 250g butter, at room temperature
  • 160g (1 cup, lightly packed) brown sugar
  • 215g (1 cup) caster sugar
  • 310ml (1 1/4 cups) milk
  • 4 eggs
  • 185ml (3/4 cup) caramel topping
  • 200g pkt Arnott’s Caramel Crowns, halved
  • 500g white chocolate, finely chopped
  • 200ml pouring cream
  • 125ml (1/2 cup) caramel topping
Instructions:
  • Preheat the oven to 180°C/160°C fan forced and generously grease three 20cm round cake pans, lining them with parchment paper.
  • In a bowl, sift together flour, cocoa powder, and bicarbonate of soda. Add butter, brown sugar, caster sugar, milk, and eggs. Beat with electric beaters until smooth, scraping down the sides of the bowl as needed.
  • Evenly distribute the mixture into the pans and level the surface. Bake for 35 minutes or until a skewer inserted in the center comes out clean. Let them cool in the pans for 5 minutes before moving to wire racks to cool.
  • Prepare the ganache by putting the chocolate in a heatproof bowl. Heat the cream and caramel in a saucepan until simmering, then pour over the chocolate. Let it sit for 5 minutes, then stir until smooth. Chill in the fridge for 1-2 hours until thickened but not solid. Whip with electric beaters until thick. If too soft, chill for 10 more minutes and whip again until spreadable (avoid overmixing).
  • Trim the cakes with a large, sharp knife to flatten, if necessary. Place one cake on a serving plate. Spread with 2 tablespoons of caramel topping. Fill a piping bag fitted with a 1cm plain nozzle with half of the ganache. Pipe a ring of peaks around the top of the cake, followed by a zigzag swirl over the center. Top with another cake. Spread with 2 tablespoons of caramel topping and repeat piping the ganache as before. Top with the remaining cake. Spread ganache over the top of the cake, leaving a 1cm border. Pipe a ring of peaks around the top of the cake. Place caramel crowns, cut side down, between the ganache peaks for a crown effect. Drizzle with the remaining caramel topping before serving.

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