Chocolate Caramel Celebration Cake
Ingredients:
120mls sunflower oil
150mls milk
3 medium free-range eggs
1 tsp vanilla extract
1 can (397g) Nestlé Caramel
150g caster sugar
175g self raising flour
35g cocoa powder
For the ganache:
150g dark chocolate (70% cocoa solids)
200mls fresh double cream
2 tsp vanilla extract
Method:
Pre-heat the oven to 180degC (fan 170degC). Lightly oil two 18cm sandwich tins, and line the base of each with a circle of baking parchment.
In a large mixing bowl whisk together the sunflower oil, milk, eggs, vanilla extract, caster sugar and 1 tablespoon of the Nestlé Caramel until evenly combined. Sieve the flour and cocoa powder into the mix and fold through to form a smooth but runny cake batter.
Divide the mix evenly between the two prepared tins, then place in the pre-heated oven to bake for around 30 minutes, or until risen and slightly springy to touch.
Remove from the oven and carefully turn out each cake onto a wire rack. Gently peel off the baking parchment then leave to cool completely.
Meanwhile prepare the ganache. Place the dark chocolate with the cream and vanilla extract in a saucepan, then gently melt over a very low heat until the chocolate is melted and you have a smooth, glossy chocolate mix. Remove from the heat.
Place the remaining Nestlé Caramel in a mixing bowl and add 50g of the warm ganache - beat until smooth.
Using a long bladed bread knife, carefully split each cooled sponge cake into two so that you end up with four rounds of cake. Place one of the sponge layers onto a large serving plate. Spread over 1/3 of the caramel mix then top with another sponge layer, repeat twice more finishing with a sponge layer.
Using a palette knife, spread the slightly cooled ganache evenly over the top and sides of the sandwiched cake. If desired, you can add texture to the sides of the cake by marking with a fork. Leave to set then decorate to suit.
Cut into small slices to serve
Serves 12
Remove all decoration before serving.