Guilt-less Desserts & Treats for your Family
There is a bad smell in my car and I have no idea where it is coming from.
Initially I thought it was the baby. Fair assumption as she farts like an old man, but we were running late for school and kinder drop off so I didn’t have a chance to verify (and my verify I mean the mum trick of sticking your face in your child’s bottom or using the ‘unlucky dip’ technique). After a quick nappy change we got back into the car to find that not only was the smell still there but it had gotten worse… and this oddly hot, spring weather was not helping.
I checked everyone’s shoes; no doggy presents there.
I checked the boot for a bag of forgotten groceries (it wouldn’t be the first time!) and surprisingly I had remembered everything after the last shop.
I then went to the hazardous zone; the floor of the back seat. Now, some people are sticklers for having a clean car. I am not one of those people. My back seat is a bit of a black hole where Tupperware, receipts, and fruit scraps go to die. As the back seat is filled with booster seats and baby capsules the floor is never touched by feet, but very frequently by hard waste.
Thankfully it’s only a quick trip to the shops and one of my guilty pleasures is food magazines. Luckily, it’s also one of my Mothers hobbies so I don’t have to go broke buying them. Due to my own allergies and intolerances reading these magazines often results in a bad case of food envy (something that I am sure many of you can relate to) so I try and recreate at least one of these recipes so I can eat them. This time it was this Chocolate Caramel Cake. The original Chocolate Caramel Cake looked exactly like mine does (but not good enough to win the blender hey Matt Preston?!) with a delicious cascade of caramel flowing over the layers of chocolate cake and cream. This cake will definitely end your food envy issues.
I have used my favourite layer cake technique. Instead of having 3 large cakes I bake 1 sheet cake in a large baking tray and cut it into 2 circles using a 5 or 6 inch spring form cake tin as my guide. I do my layer cakes this way so you don’t end up with too much cake. Too much cake? What?! Yes, there is such a thing so baking only one cake and creating smaller layers means you don’t eat too much. Unless, that is, you decide to eat the whole cake yourself, in which case I suggest you go for a run… a very long run! Create the layers within the spring form tin so that they can ‘set’ in place and the tin edge is easy to remove. You can use the same technique in an ordinary baking tin but you run the risk of eating your disassembled cake off the floor after trying to remove it.
This Chocolate Caramel Cake is actually really simple to make. Make the caramel first then add it to the cream and allow it to thicken in the fridge while the cake cooks. Assemble the cake layers and then ice with chocolate ganache (I make my own dairy free chocolate but use store bought if you like) and decorate with more caramel cream and more caramel. It is an amazing looking and tasting cake.
Do you love extravagant looking layer cakes that impress everyone and taste amazing? Check out these cakes too.
- Chocolate Sheet Cake
- Caramel Cream
- Caramel Sauce
- Chocolate Ganache
- 6 Eggs, separated (best at room temperature)
- 1/2 Cup Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 Cup Milk (of Choice)
- 2/3 Cup Coconut Flour
- 1/3 Cup Cocoa
- 2 teaspoons Baking Powder
- 1 1/2 Cans of Coconut Cream (using a 400ml can)
- 3/4 Cup Maple Syrup
- 3 teaspoons Vanilla Extract
- 1/4 teaspoon Salt
- 1 1/2 Cans of Coconut Cream (using a 400ml can)
- 8-9 Tablespoons Caramel Sauce
- 1/3 Cup Coconut Cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
- 1 Tablespoon Coconut Oil
- 1 teaspoon Vanilla Extract
- 100 grams Chocolate
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- This cake can be constructed in either a 5 or 6 inch spring form cake tin. I have used a 6 inch tin.
- Take the bottom of the chosen tin and cut 2 circles from the chocolate sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
- Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
- Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be more layers on top and it will never be seen.
- Spread 1/3 of the Caramel Cream evenly over the cake to the sides if the tin.
- Place the almost complete circle of cake on top of the cream and use the left over to fill in any gaps.
- Spread another 1/3 of the cream over the cake.
- Place the best circle of a cake on top.
- Place the cake in the fridge for at least 2 hours (but up to 1 day). This helps to set the layers of the cake. The coconut cream will thicken in the fridge.
- Remove the cake from the fridge and pour the ganache over the top, allowing it to drizzle over the edges of the cake. Place the cake in the fridge to set the ganache for 30 minutes (this may not be required if your ambient temperature isn’t too hot)
- Pipe the remaining Caramel Cream on top of the cake and then drizzle with the remaining caramel sauce.
- Slice the cake into pieces and serve. Store the cake in the fridge after serving.
- Preheat the oven to 175C/350F.
- Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the spring form tin you will be using. The rest if the circles will be made from the left over cake).
- Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk the egg whites on medium/high until soft peaks form.
- Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed. Continue whisking on medium/high and add the vanilla extract.
- Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated. Whilst still whisking, pour the milk into the egg mixture.
- In a separate bowl, lightly whisk the coconut flour, cocoa and baking powder together. Ensure that the coconut flour has no lumps in it. Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour). Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
- Pour the cake mixture into the prepared tin and bake for 16-18 minutes, or until cooked through.
- Remove from oven and allow to cool in the tray.
- Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
- Bring the mixture to boil, then reduce to a medium heat.
- Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning. This will take 20-30 minutes, depending on the quality of your coconut cream.
- Add vanilla and continue to cook on medium heat for another 5 minutes. The caramel will be dark golden in colour, have reduced in height by half and be finger licking delicious.
- When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.
- Remove the thickened cream from the can and discard (or reuse) the watery remains. Place the cream in the mixing bowl of a kitchen stand with a whisk attachment.
- For every 1/2 cup of coconut cream add 2 tablespoons of Caramel- you will need approximately 8 to 9 tablespoons for 1 1/2 cans of cream. Make sure there is 1 to 2 Tablespoons left to drizzle over the top of the cake.
- Add the caramel 1 tablespoon at a time and check for required taste.
- Whip until combined and place in the fridge to thicken before using.
- Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
- In a saucepan, over medium heat, bring the coconut cream to the boil.
- Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
- Allow to cool slightly before using.
- If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water. Whisk gently until the lumps have broken and the ganache is smooth.
- Over a very low heat, melt the coconut oil. Add the maple syrup and whisk until combined.
- Add the cocoa and whisk until combined and slightly thickened.
- Pour into a dish lined with baking paper and freeze until set (minimum 30 minutes)