Caramello Cake

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This is a cake recipe that I have had kicking around for a little while now and finally had the chance to give it a go. I have a book that I have filled with recipes from magazines, blogs I follow and other odds and ends and when it is someone's birthday they can choose which cake they want. This cake finally got selected so I had the chance to give it a go.

Preheat your oven to 160 degrees Celsius. Prepare a 19 centimeter round cake tin. Line the base with baking paper. Place 150 grams of butter and 100 grams of chocolate in a small pan over a medium heat and cook. stirring occasionally for 3-5 minutes, or until smooth. Set aside to cool for 10 minutes.

Add 1/2  a cup of sugar and 2 eggs to the chocolate mixture. Mix until well combined. Add 1 1/4 cups of plain flour, 2 tablespoons self raising flour, 1 tablespoon cocoa and 1/4 cup buttermilk. Mix until well combined. Scoop into prepared tin. Smooth out the surface. Bake for 35-40 minutes or until your skewer comes out clean. Repeat with the remaining ingredients to make 2 more cakes. (You might notice in my photo that I only made 2 cakes, I only had 2 tins the right size and was limited on time so only made 2 layers.)

Now for the buttercream using a stand mixer or electric beaters, beat the butter and icing sugar in a bowl until pale and creamy. Beat in the caramel until combined. Add the caramello and stir to combine. 

Now to assemble the cake, place the first cake on the serving plate. Wrap the outside of the cake with a sheet of acetate sheet to create a cylinder. Place half the butter cream on top of the cake. Spread out evenly. Place the next cake on top and spread the remainder of the buttercream on top of the second cake. Spread evenly and place on the last cake. Press down on the final cake to insure that the filling is spread out evenly. Place in the fridge and allow the filling to firm up before removing the acetate sheet. I left mine overnight but a couple of hours would do. 

Finally before serving prepare the chocolate drizzle. In a bowl melt the butter and chocolate in a microwave proof bowl on medium in 30 second increments until melted and smooth. Set aside for 5  minutes until cooled slightly. Spread over the top of the cake and allow it to drizzle down the sides. Set aside for 30 minutes to set before serving.


This cake turned out well. I was a little rich for me but a little cream just cut through the richness.

Until next time, Happy cooking, Kate.

 ***Ingredients

  • 450 grams butter
  • 300 grams dark chocolate
  • 315 grams caster sugar
  • 6 eggs
  • 565 grams plain flour
  • 75 grams self raising flour
  • 30 grams cocoa powder
  • 185 ml buttermilk
Caramel butter cream
  • 375 grams unsalted butter, at room temperature
  • 600 grams icing sugar
  • 380 grams caramel de leche
  • 2 x 200 grams packets Cadbury Dairy Milk Caramello chocolate, broken into squares and halved
Chocolate Drizzle
  • 100 grams dark chocolate, finely chopped
  • 25 grams butter

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