Any way last week I had my friends round for lots and lots of pizza. And even with copious amounts of pizza I knew my friends would expect 1 thing - cake! In fact I didn't even need to second guess this as I got a text message about 2 hours before my friends were due letting me know that there best be cake on offer!
I already had to make some Chocolate Orange cupcakes for an order I had (They seem to be a very popular flavour at the mo) so there was some of them left over but I also needed something else (I have lovely but greedy friends)
I decided on something caramel themed as I had some left over dulce de leche that needed to be used. I also had wanted to make a marbled cake as it was something I'd never made before so I went with a caramel and chocolate marble cake. I used my bunt tin but this recipe could be made in any tin.
The cake turned out really nice soft and just the right mix of caramel and chocolate which gave the outside a deep golden colour. And it didn't last long at all before it was all snatched up! Here it is:
I don't know why I love the shape of Bunt cakes so much. Here's the swirly inside,
I even managed to steal myself a piece before it was all whisked away:
And here's how it's made:
I made more caramel mixture than chocolate as I didn't want the caramel overpowered by to much chocolate. Also depending on the size of your tin you may have a little left over. I had enough to make 6 caramel cupcakes as well.
For the Caramel sponge: (from hummingbirds caramel cupcake recipe)
80g Unsalted Butter
280g Caster sugar (I had almost run out so used 1/2 caster sugar 1/2 soft brown sugar - worked perfectly)
240g Plain flour
1 tbsp Baking powder
1/4 tsp salt
240ml Whole milk
1/2 tsp Vanilla essence
2 large eggs
150g Dulce de leche
Preheat the oven to 190degC
Whisk or rub together the butter, sugar, flour, baking powder and salt until you have a sandy consistency.
Place the milk and vanilla in a jug with the eggs and whisk together. Pour 3/4 of this into the dry ingredients and whisk together firstly on a slow speed and then increase the speed and whisk till you have a smooth thick batter. Scrape down the sides of the bowl and add the remaining milk mixture and caramel and mix until all the ingredients are combined.
Put to one side while you make the chocolate mix.
For the chocolate sponge:
100g Plain flour
20g Cocoa Powder
140g Caster Sugar
1 1/2 Tsp Baking Powder
1/4 tsp Vanilla extract
Put the flour, cocoa, baking powder, sugar and butter in a bowl and rub together until you have a sandy consistency.
Whisk the milk, eggs and vanilla together and add slowly to the mixture beating out any lumps. Mix for a couple of minutes till everything is well combined but don't over mix.
Then get your desired cake tin and grease then either line with greaseproof paper or grease and dust with a fine layer of flour to prevent any sticking. I went for about 2/3 caramel mix and 1/3 chocolate and filled the tin approx 2/3 full.
First pour in the desired amount of caramel mixture then on top pour the chocolate mixture. Then take a teaspoon or knife and gently swirl the mixtures together to create a marble effect all the way through.
Then bake in the oven for 40 - 50 minutes (depending on size of cake/tin) or until golden and a skewer inserted comes out clean.
Then serve (Very yummy served warm with custard or cream)
and that's it!
As I said I had a little left over to make 6 caramel cupcakes, I didn't have any icing sugar left so I pricked the top of them and drizzled with toffee sauce to give a really sticky sweet cake:
One thing I love about my friends is that they don't hold back when it comes to cake. After finishing the pizza and easting cupcakes and cake, just before leaving they all ventured into my kitchen got the tin foil out and started cutting and wrapping slices of cake to take home. hehehe. They did leave me a couple of slices though.
I've had to make a lot of cupcakes for orders over the last few weeks but I have a free weekend this weekend so I'm hoping to bake something new. Not that I haven't enjoyed making all the cakes to order and as I said Chocolate Orange is definitely proving to be the favourite, I mean just look at this lot:
And this was just half of the amount of them I made last weekend.
Any way that's it for now!
Until next time, keep baking