Chocolate Caramel Cake | Makes 12 Slices
with Chocolate Creme Cheese Frosting and Caramelised Hazelnuts
Take dessert to the next level with this decadent chocolate sponge cake, topped with a mouthwatering layer of salted caramel frosting and crowned with caramelised hazelnuts.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Devil's Food Cake Mix
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
200 grams
Cream Cheese
(Contains Milk)
80 grams
Salted Caramel Sauce
(Contains Milk)
50 grams
Hazelnuts
(Contains Nuts May contain Nuts)
Not included in your delivery
3 unit(s)
Egg
8 tbsp
Vegetable Oil
230 milliliter(s)
Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Line 2 8''/20cm round cake tins with baking paper.
c) In a large bowl, combine the cake mix with the eggs, water and vegetable oil (see pantry for all three amounts).
d) Gently stir until fully combined, 2-3 mins.
a) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!
b) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) While the cakes bake, combine in a small saucepan the chocolate chips, cream cheese and one quarter of the salted caramel sauce.
b) Stir on medium heat until the chocolate is completely melted, 3-4 mins.
c) Transfer the chocolate cream cheese mixture into a small bowl, then cover and refrigerate until the cakes are cool.
a) While the frosting cools, combine in a small saucepan the hazelnuts and one third of the remaining salted caramel sauce.
b) Pop on medium heat until the salted caramel sauce becomes stringy and the hazelnuts clump together, 5-6 mins.
a) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the hazelnuts before you place them in the fridge to make them easier to separate before decorating.
a) Once the cakes are completely cooled, divide the chocolate cream cheese frosting evenly between the cakes and gently spread to cover the top of each one.
b) Stack one cake on top of another on your serving platter.
c) Drizzle over the remaining slated caramel sauce.
d) Carefully separate the hazelnuts, then arrange them in a circle around the edge of the top cake to finish.
Enjoy!
