Chocolate Caramel Gateau Recipes

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
• In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
• Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
• Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.

CHOCOLATE CARAMEL GATEAU

Steps:

• Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes.
• Stir and leave to stand for 6 minutes.
• Add the flour, baking powder and egg.
• Blend for about 30 seconds or until mixture is smooth.
• The consistency should be like that of batter.
• Pour mixture into a ring mould lined with plastic wrap.
• 'Tap'on the bench to expel any air.
• Microwave on HIGH for 5 minutes.
• Leave to stand for 10 minutes before tipping out.
• CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel.
• When the cake is cool, slice in half (an electric knife comes in very handy here!), and spread liberally with the caramel.
• Sift icing sugar (confectioners' sugar) over the top.
• If preferred ice with'CHOCOLATE GANACHE'!
• Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream.
• Cook on MED for 1 minute only.
• Stir until smooth.
• DO NOT OVERHEAT.

CHOCOLATE CARAMEL CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
• Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
• When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.