Chocolate Covered Caramel Cake Recipe
Fits an 8-inch/19 cm cake pan
Ingredients:
For the caramel cake:
-½ cup sugar
-¼ cup heavy cream
-¼ cup boiling water
-100 grams butter
-½ cup brown sugar
-1 egg
-1 ¼ cups all-purpose flour
-1 tsp baking powder
-½ tsp baking soda
-¼ tsp salt
-½ tsp vanilla extract
-¼ tsp cinnamon
-A pinch of cloves
For the base:
-1 cup cornflakes
-¼ cup roasted almonds, roughly chopped
-½ cup sugar
-3 ½ tbsp butter
-¼ cup heavy cream
-½ tsp salt
For the chocolate ganache topping:
-125 ml heavy cream
-200 grams milk chocolate
-A pinch of kosher salt
Instructions:
For the caramel cake:
1) Heat sugar in a pan until caramelized. Heat heavy cream in the microwave for about a minute and carefully mix with the caramelized sugar in the pan. Add the boiling water and mix until combined. Cool the mixture to room temperature.
2) Using a hand/stand mixer, mix butter and brown sugar together until smooth. Add the egg and vanilla and mix until combined.
3) In a separate bowl mix flour with baking powder, baking soda, salt, cinnamon and cloves until combined.
4) Add half of the flour and spices mixture to the butter and brown sugar mixture and mix thoroughly. Then add half of the caramel and mix until combined. Continue to add the remaining half of flour mixture and caramel mixture, mixing thoroughly until combined.
5) Pour the mixture into a greased 8-inch/19 cm cake pan. Bake in an oven preheated to 338° F/170° C for 35-40 minutes, or until golden. Let cool completely before removing from the pan.
For the base:
1) After the cake has completely cooled, remove from the pan and proceed to make the base: mix cornflakes and almonds and put aside. Heat sugar in a pan until caramelized. Add butter and carefully mix with the caramelized sugar in the pan. Add heavy cream and salt and mix until combined.
2) Mix the caramel with the cornflakes and almonds and flatten the mixture in the base of the cake pan.
For the chocolate ganache topping:
1) Place a heat-resistant bowl over a pot of boiling water. Place the heavy cream and chocolate in the bowl and stir until a smooth mixture is formed. Add the kosher salt and mix thoroughly.
2) Place the prepared caramel cake on top of the base in the cake pan. Pour the Chocolate ganache over it. Store in the refrigerator.
