Giant caramel round cake
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- 325g self-raising flour
- 75g cocoa powder
- 1tsp baking powder
- 400g caster sugar
- 400g unsalted butter, softened, plus extra to grease
- 8 large eggs, beaten
- 200g Asda Milk Chocolate Flavour Spread, warmed
- 397g can Carnation Caramel
- 200g Extra Special Dark Cooking Chocolate
- 300ml double cream
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 4 x 20cm round sandwich cake tins.
Sift the flour, cocoa and baking powder into a large mixing bowl. Add the sugar, butter, eggs and 4tsp water. Beat until smooth.
Divide the mixture between the tins and smooth the tops. Bake for 25-30 mins or until the tops spring back when lightly pressed. Turn out onto wire racks to cool completely.
Use a 7cm round cutter to cut the centre out of 2 of the cakes. Spread some chocolate spread over the top of one of the full cake layers. Top with a cutout cake layer, spread with more chocolate spread, and place the second cutout cake layer on top.
Fill the hole in the cake with the caramel. Spread over the rest of the chocolate spread, then top with the other whole cake. Carefully transfer to a stand or plate.
Break the chocolate into a bowl. Heat the cream until just simmering, then pour on to the chocolate. Stir until smooth. Leave until cool but spreadable.
Spread over the top and sides of the cake, smoothing as you go. Set aside until the icing is almost set, then use a spoon to make a swirl design on top. Chill for at least 1 hr before serving.