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Chocolate Caramel Malteser Cake

Chocolate Caramel Malteser Cake

Janice Pattie inspired by a recipe by Karen Burns-Booth
Chocolate Caramel Malteser Cake is a chocolate cake with a sweet caramel taste and a simple but effective Malteser decorcation. It’s easy to make and is popular with all the family.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Baking, Dessert
Cuisine British
Servings 8
Calories 672 kcal

Ingredients
 

For the cake

  • 140 g crème fraiche
  • 125 g butter
  • 200 g soft light brown sugar
  • 2 drops vanilla extract
  • 4 free-range eggs
  • 170 g plain flour
  • 50 g cocoa powder not hot chocolate
  • 1 teaspoon baking powder

for the caramel spread

  • 3 tbsp caramel sauce or dulce de leche

for the buttercream icing

  • 125 g soft butter
  • 2 drops vanilla extract
  • 250 g icing sugar

for the caramel buttercream

  • 6 tbsp caramel sauce or dulce de leche

for the chocolate buttercream

  • 60 g dark chocolate

for the decoration

  • 121 g Maltesers

Instructions
 

To make the cake

  • Pre-heat the oven to 180C and grease and line two 20cm sandwich cake tins.
  • Put all the cake ingredients into a large mixing bowl and beat well for 3 to 4 minutes with an electric hand whisk, or 5-6 minutes by hand.
  • Spoon the mixture into the prepared tins and level the tops, leaving a slight dip in the middle of the cakes so they rise evenly.
  • Bake for about 25-30 minutes, or until the cakes are well risen and shrinking away from the sides of the cake tins.
  • Remove from the oven and allow to cool in the tins for about 10 minutes, before removing them from the tins and cooling completely on wire racks.

To make the two kinds of buttercream icing

  • First make the basic buttercream, beat the butter with an electric hand whisk until it is well blended.
  • Sift the icing sugar and the vanilla extract into the butter and gently mix together, then using the electric mixer beat until the mixture is fully blended and fluffy.
  • Remove a third of the mixture and place in another bowl, add 3 tbsp of caramel sauce or dulce de leche to the buttercream and mix again. If the mixture seems a little too stiff, then add a little milk.
  • Place the chocolate in a bowl and either melt over a pan of hot water, or melt in the microwave in blasts of 30 seconds to make sure you don’t over heat it.
  • Cool the chocolate for about 5 minutes, stirring regularly. Add to the remaining buttercream and beat with the electric whisk.

To assemble the cake

  • Place one of the cake layers on a serving plate, spread 3 tbsp of caramel sauce over the base (it will sink in). Now spread the caramel buttercream over the base and place the second sponge on top.
  • Cover the top and sides of the sandwich cake with the chocolate buttercream and cover the top with Maltesers, starting at the outside and making concentric circles of the chocolates.

Nutrition

Calories: 672kcalCarbohydrates: 80gProtein: 7gFat: 38gSaturated Fat: 23gTrans Fat: 1gCholesterol: 173mgSodium: 266mgPotassium: 275mgFiber: 3gSugar: 58gVitamin A: 1160IUVitamin C: 1mgCalcium: 70mgIron: 3mg
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