A lovely flavoursome cake that combines some of my favourite flavours: vanilla, caramel and coffee, all wrapped up in chocolate – a lovely treat although no occasion is particularly required….just an appetite for a big slice of naughty cake!
Serves 8 – 10
What you need…
3 x 20cm sandwich tins, buttered and lined with baking parchment
225g butter, softened
225g golden caster sugar
225g plain flour
3 teaspoons baking powder
4 large, happy eggs, lightly beaten
1 tablespoon coffee extract
2 teaspoons vanilla bean paste
1 teaspoon sea salt
200g dulce de leche (milk caramel spread)
Chocolate stars and edible gold dust (optional, to decorate)
for the glaze
200g dark chocolate, chunked
2 tablespoons cocoa powder, sifted
4 tablespoons coffee extract (or VERY strong coffee)
6 tablespoons golden syrup
What to do…
Heat the oven to 180°c / 350°f / gas 4.
Into your food processor, tip the butter and golden caster sugar and whizz until pale and fluffy. Whilst still whizzing, gradually pour in the egg, thoroughly incorporating each bit before adding any more. Tip in the flour and baking powder and whizz until thoroughly mixed.
Remove one third of the mixture and put it into another bowl. To this third, add the coffee extract and mix in thoroughly. Pour into one of the sandwich tins. Set aside.
Into the remaining mixture in the food processor, add the vanilla bean paste and whizz until mixed in. Divide between the two remaining sandwich tins. Bang all three tins on your work surface to level the mixture in each and then pop all three in the oven to bake for 25 minutes. Turn out onto wire racks to cool.
For the glaze, put all the ingredients into a heatproof bowl and set in a steamer over a pan of simmering water. Leave until melted, then whisk together and set aside to cool.
Mix the salt into the dulce de leche. Put a vanilla sponge onto your cake stand and spread half the dulce de leche over the top. Place the coffee sponge over the top and spread the remaining dulce de leche over the top before adding the remaining vanilla sponge.
Once the glaze is cool but not fully set, use a small palette knife to cover the top and sides. The glaze is quite forgiving so you can take your time with this, doing it little by little, going around the a few times to build it up.
Allow it to set until tacky and then sprinkle over the gold dust, before decorating with stars.
Cut nice, big fat slices and enjoy…..
Not sure: the recipe was clipped from a magazine
Very easy for a pretty spectacular shape even if, like me, you’re not good at the presentation aspects of the recipe