Chocolate and Salted Caramel Cake
35307 Ratings •
Savour layers of fudgy chocolate cake with addictive salted caramel and ganache. Perfect for birthdays and other special occasions.
Prep time45 min
Cooking time105 min
(plus standing time)
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In this recipe
NESTLÉ BAKERS’ CHOICE 100% Cocoa 190g
- Preheat oven to 160ºC/140ºC fan forced. Grease and line two 22cm round cake pans.
- Combine NESTLÉ BAKERS' CHOICE Dark Melts, butter, sugar, water, and NESTLÉ BAKERS' CHOICE 100% Cocoa in a large saucepan over low heat; cook, stirring constantly, until the mixture is smooth and the chocolate has melted. Cool 10 minutes then transfer mixture to a large bowl.
- Combine eggs and sour cream; add to the cooled chocolate mixture with sifted flours, mixing well; divide mixture evenly among prepared pans. Bake 1½ hours or until a skewer inserted into the centre of each cake comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for mud cake - do not overcook). Stand cakes in pans 15 minutes to cool slightly, before transferring the cakes to wire racks to cool completely.
- To make Chocolate Ganache, combine NESTLÉ BAKERS' CHOICE Dark Melts and cream in medium heatproof bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Set aside until cool and thickened, stirring occasionally.
- To make Caramel Filling, combine NESTLÉ HIGHLANDER Sweetened Condensed Milk, butter, brown sugar and golden syrup in medium saucepan; cook over low-medium heat, stirring constantly, about 7-10 minutes or until mixture has thickened and caramel in colour, stir though salt. Set aside to cool to room temperature.
- Use a serrated knife to split each cake in half; place a cake layer on a serving plate. Spread with one-third of the caramel filling. Repeat with two more cake layers and caramel filling. Top with the remaining cake layer. Spread Chocolate Ganache over top and sides of cake.
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