Caramac Cake Recipe
This Caramac cake is truly a dream for anyone with a super sweet tooth and so is my indulgent Caramac Hot Chocolate drink!
My friend absolutely loves this caramel delight and asked me months ago to make this cake for her Birthday and of course, I was only too happy to oblige. I looked online for some inspiration and used a combination of different recipes to form my own which I thought I would share here.
200g Unsalted Butter
200g Margarine (Stork)
400g Soft Light Brown Sugar
400g Self Raising Flour (sifted)
7 Medium Eggs
1 tbsp Whole Milk
250g Unsalted Butter
650g Icing Sugar (sifted)
300g Caramac Chocolate
2 tbsp Whole Milk
100ml Double Cream
150g Caramac Chocolate
Approx 12 Pieces of Caramac Chocolate
Preheat oven to 180c/160c fan assisted oven.
Line and grease 3x 8″/20cm cake tins.
Beat the butter and margarine in a stand mixer until soft then add the soft light brown sugar and beat together until very light and fluffy.
Add the eggs one at a time, following with a heaped tablespoon of flour mixing on slow until. Add the last of the flour and fold in with a wooden spoon until all combined. If the mixture feels a little thick, fold in a tablespoon of milk.
Divide between the 3 tins and bake for 25 mins.
To test if they are baked through, poke with a clean skewer and if it comes out with mixture on it, bake for a further 5 minutes.
Let cool in the tins slightly before turning out on a wire rack.
Break the Caramac chocolate into small pieces and place in a heatproof bowl over a pan of simmering water so it melts very gently. When all the chocolate has melted, let it cool whilst you make the buttercream.
Beat the butter in a stand mixer until soft. Gradually add the icing sugar then mix on medium to high for around 5 minutes until very light and fluffy.
Add the melted Caramac chocolate and continue to mix until all combined. Add the whole milk to loosen up slightly.
Once the cake layers are cool, place one on a cake board and top with a layer of the buttercream. Place the 2nd sponge on top and add buttercream to the top of that. Place the 3rd sponge on the top and cover the whole cake in the Caramac buttercream frosting keeping some aside for the decoration.
Smooth all the buttercream and place in the fridge while you make the Caramac ganache.
Heat the double cream and take off the heat just before it boils.
Break up the Caramac chocolate and add to the hot cream. Leave to melt for around 5 minutes. Mix together and allow to cool.
When the ganache has cooled, pipe or pour gently over the Caramac cake so it drips down the sides and covers the top.
Take the remaining buttercream and pipe around the top of the cake. I used a size 1M nozzle.
Top the buttercream with broken pieces of Caramac chocolate and enjoy this Caramac cake delight.
If you make this cake, please credit Inside Wendy’s World and be sure to let me know how it turns out. I’d love to hear from you and see your creations.