John This multi layered cake tastes fantastic and looks spectacular as well. The beauty of this cake is that you don’t need to be a perfectionist to create the finished look. Once complete, with the caramel sauce dripping down the side, it just begs to be eaten.
The chocolate cake layers are topped with a sweetened whipped cream filling marbled with caramel sauce. The top layer is covered with a whipped milk chocolate ganache. The cake is then topped with chopped pieces of snicker’s chocolate bar, sprinkled with chopped peanuts and finally drizzled with caramel sauce to add to the decadence.
Although this cake has whipped cream, caramel sauce, chocolate ganache, the cake is not too rich and in spite of all of these ingredients, I don’t think it is sickly sweet, and I’m happy to have a large slice!
This cake does take a while to make, so set aside some time when you are not rushed.
| Cook Time | 60 minutes |
| Servings |
slices
|
- 200 g dark chocolate Chopped
- 2 cups water
- 250 g Butter softened
- 2 1/2 cups Brown Sugar firmly packed
- 6 Eggs
- 2 1/4 cups Self-Raising Flour
- 1 cup Almond Meal
- 1/2 cup cocoa powder
- 1/4 cup roasted peanuts use salted peanuts
- 3 Snickers bars 50g bars
- 300 ml Double Cream
- 600 ml Thickened Cream
- 2 tsp Caster Sugar or more to sweeten to preference
- 1/2 cup Caster Sugar
- 1/2 cup Thickened Cream
- 4 tbsp water
- 25 g Butter
- 250 g Milk Chocolate
- 1/2 cup Thickened Cream
Ingredients
Cake
Whipped Cream Filling
Caramel Sauce
Chocolate Ganache
|
|
- Pre-heat a fan forced oven to 160°C (320°F).
- Grease and line with baking paper two 20cm (8 inch) round sprinform cake pans.
- Combine the chocolate and water in a medium saucepan over low heat. Heat while stirring until chocolate melts and mixture is smooth. Set aside to cool.
- Use an electric mixer to beat the butter and sugar until pale and creamy.
- Add the eggs, 1 at a time, beating well after each addition.
- Combine the flour, almond meal and cocoa in a separate bowl.
- Add the flour mixture and the chocolate mixture, in alternating batches, to the butter mixture, stirring with a wooden spoon until just combined.
- Divide the mixture evenly between the 2 prepared cake pans.
- Bake for about 60 minutes or until skewer inserted into the centre comes out clean. Once done set aside for 15 minutes to cool before turning out onto a wire rack to cool completely.
- Meanwhile, to make the caramel sauce, add sugar and water in a saucepan over medium heat. Cook, stirring with a wooden spoon until sugar dissolves & turns an amber colour This will likely take up 7-10 minutes depending on heat level.
- Add butter and stir through until butter has melted. Remove from heat.
- Slowly pour in the cream and stir continuously until fully combined. Set aside to cool.
- Combine the chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until chocolate melts and mixture is smooth.
- Cover with plastic wrap and place in fridge for about 1 hour or until firm
- Then beat until smooth and creamy
- Use an electric mixer to beat the double cream and thickened cream
- Add castor sugar and continue to beat until firm peaks form
- Gently fold in 1/4 of the caramel sauce to create marbled effect
- Use a serrated knife to split each cake horizontal in half.
- Place 1 layer of cake on a serving plate and spoon 1/3 of the cream mixture over the top.
- Repeat with the remaining cake and cream mixture, finishing with a top layer of cake.
- Spread the chocolate ganache over the top layer of the cake.
- Decorate with peanuts and snickers pieces.
- Drizzle with the remaining caramel sauce
This is not a cake. It is a work of edible art!! It’s gorgeous and oh so appetite inducing. Wow! OK, so maybe it is a cake. But a glorious cake indeed!
Thanks for your kind words.