Caramello Cake

With fudgy layers of chocolate cake and caramel buttercream laced with hidden hints of gooey Caramello, this is the ultimate choc-caramel creation! For the full flavour effect, take it out of the fridge about 30 minutes beforehand and serve at room temperature.

The ingredient of Caramello Cake

• 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
• 2 tablespoons 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 cadbury dairy milk caramello chocolate broken into squares halved
• 100g dark chocolate 85 cocoa finely chopped
• 25g butter

The Instruction of caramello cake

• preheat oven to 160c 140c fan forced grease a 19cm round cake pan line the base with baking paper place 150g butter and 100g chocolate in a large saucepan over medium heat and cook stirring occasionally for 3 5 minutes or until smooth and combined set aside for 10 minutes to cool
• add 1 2 cup sugar and 2 eggs to the chocolate mixture mix until well combined add 1 1 4 cups plain flour 2 tbs self raising flour 1 tbs cocoa and 1 4 cup buttermilk mix until well combined spoon into the prepared pan smooth the surface bake for 35 40 minutes or until a skewer inserted into the centre comes out clean set aside to cool for 5 minutes then transfer to a wire rack to cool completely repeat with remaining butter chocolate sugar eggs flours cocoa and buttermilk to make 2 more cakes
• meanwhile line a baking tray with baking paper place extra sugar in a small frying pan over medium heat cook stirring occasionally for 3 minutes until golden working quickly pour over prepared tray set aside for 15 minutes or until set break into pieces place toffee in a small sealable plastic bag wrap bag in a tea towel and use a rolling pin to pound until finely crushed set aside
• for the buttercream use electric beaters to beat butter and icing sugar in a bowl until pale and creamy beat in caramel until combined
• spoon 2 3 of the buttercream into a large bowl add caramello stir until combined
• reserve 1 2 cup caramello buttercream place 1 cake onto a serving plate and spread with half the caramello buttercream top with another cake and spread with remaining caramello buttercream top with remaining cake use a large pallete knife to press reserved caramello buttercream into any gaps between layers use palette knife to smooth over the outside and make the layers even place in the fridge for 1 hour to chill
• meanwhile for the chocolate drizzle melt chocolate and butter in a heatproof bowl in the microwave on medium stirring every 30 seconds until smooth set aside for 5 minutes to cool slightly spread the chocolate sauce over the top of the cake and allow to drizzle down the side set aside for 30 minutes to set
• place the plain buttercream in a piping bag fitted with a 1 5cm fluted nozzle pipe swirls on the top of the cake to decorate drizzle with caramel sprinkle with toffee

Nutritions of Caramello Cake

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation