Chocolate Caramel Crown Cake

Feast like royalty with this impressive chocolate and caramel layer cake topped with whipped caramel ganache, gooey drizzle and Arnotts Caramel Crown biscuits.

The ingredient of Chocolate Caramel Crown Cake

• 375g 2 1 2 cups self raising flour
• 80g 3 4 cup cocoa powder
• 1 2 tsp 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 arnottu2019s caramel crowns halved
• 500g white chocolate finely chopped
• 200ml pouring cream
• 125ml 1 2 cup caramel topping

The Instruction of chocolate caramel crown cake

• preheat oven to 180u00b0c 160u00b0c fan forced grease the base and side of three round 20cm base measurement cake pans and line with baking paper
• sift the flour cocoa powder and bicarb into a bowl add the butter brown sugar caster sugar milk and eggs use electric beaters to beat scraping down the side of the bowl occasionally until just smooth
• divide the mixture evenly among the prepared pans and smooth the surface of each bake for 35 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside to cool in the pans for 5 minutes then transfer to wire racks to cool completely
• meanwhile for the ganache place the chocolate in a heatproof bowl place the cream and caramel topping in a small saucepan over medium heat bring just to a simmer pour over the chocolate set aside for 5 minutes stir until melted and smooth place in the fridge stirring occasionally for 1 2 hours or until thick but not set use electric beaters fitted with the whisk attachment to whisk until thick if the ganache is too soft place in the fridge for a further 10 minutes and whisk until thick and spreadable do not overbeat
• use a large sharp knife to trim the tops of the cakes to flatten if needed place 1 cake on a serving plate spread with 2 tbs of the caramel topping spoon half the ganache into a piping bag with a 1cm plain nozzle pipe a ring of peaks around the top of the cake then pipe a zigzag swirl over the centre top with another cake spread with 2 tbs caramel topping and repeat piping the ganache as before top up the piping bag with some more ganache if needed top with the remaining cake spread ganache over the top of the cake leaving a 1cm border around the edge pipe a ring of peaks around the top of the cake place caramel crowns cut side down between the ganache peaks to create a crown effect drizzle with the remaining caramel topping to serve

Nutritions of Chocolate Caramel Crown Cake

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