Caramel lava chocolate cake

Caramel lava chocolate cake

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Savour layers of fudgy choc cake with addictive salted caramel and ganache.

The ingredient of Caramel lava chocolate cake

  1. 2 x 583g pkts Betty Crocker Super Moist Chocolate Fudge Cake Mix
  2. Sea salt flakes, to sprinkle
  3. Grated dark chocolate, to decorate
  4. 315g (1 1/2 cups) caster sugar
  5. 60ml (1/4 cup) water
  6. 80ml (1/3 cup) pouring cream
  7. 60ml (1/4 cup) golden syrup
  8. 125g butter, chopped
  9. 1/2 teaspoon sea salt flakes
  10. 750g Lindt Dessert 70% Cocoa Specialty Cooking Chocolate, finely chopped
  11. 500ml (2 cups) pouring cream
  12. 1 teaspoon vanilla extract

The instruction how to make Caramel lava chocolate cake

  1. Preheat oven to 180u00b0C. Prepare and bake cakes in two 22cm cake pans following packet directions. Discard frosting. Cool completely.
  2. Meanwhile, to make salted caramel, stir the sugar and water in a saucepan over low heat for 3-5 minutes or until the sugar dissolves. Bring to the boil, brushing down the side of the pan occasionally with a wet pastry brush. Boil for 3-5 minutes or until syrup is golden. Remove from heat. Stir in cream and golden syrup. Stir in butter and sea salt until butter melts and the mixture is smooth. Cool completely.
  3. To make ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour over the chocolate. Stand for 1 minute. Stir until the chocolate melts and mixture is smooth. Stir in vanilla. Set aside until thick and spreadable.
  4. Trim tops from cakes. Halve horizontally. Place one cake base on a plate. Drizzle with one-quarter of the caramel. Top with teaspoonfuls of one-quarter of ganache and spread. Sprinkle with a little salt. Continue with the remaining cake, caramel, ganache and salt, finishing with ganache and salt. Top with grated chocolate.

Nutritions of Caramel lava chocolate cake

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calories: https://schema.org
calories: NutritionInformation

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