Friday, 27 January 2017

Amarula Chocolate Caramel Cake

Amarula Chocolate Caramel Cake
10 - 12 Servings
1/3 cup Cocoa Powder
1/2 cup Boiling Water
3 Extra-Large Eggs
1 cup {minus 2 tablespoons} Sugar
1/4 cup Oil {I use Sunflower Oil}
1 1/4 cup Flour
2 t Baking Powder
1/2 t Salt
3/4 cup Sugar
3/4 cup Water
1/4 cup Amarula Liqueur
1 can (397g) Caramel Condensed Milk
2 cups Whipped Cream {homemade or store-bought}
1 Flake Chocolate Bar, crumbled {or similar}
1.) Pre-heat the oven to 180 deg C (350 deg F) - spray and line a 24cm cake pan {see post for suggestions}
2.) Combine the Cocoa and the Boiling Water - stir until the Cocoa has dissolved and the mixture is smooth - set aside to cool.
3.) Beat together the Eggs, Sugar and Oil until thick and creamy - add the cooled Cocoa mixture and beat another minute.
4.) Sift together the Flour, Baking Powder and Salt - add to the Egg mixture and beat until well combined - pour into the prepared cake pan and bake 20 - 25 minutes or until a tester comes out clean.
5.) Make the Syrup 5 minutes before the end of the baking time - boil the Sugar and Water together for 4 - 5 minutes, stirring regularly - remove from the heat and stir in the Amarula.
6.) As soon as the cake is done baking, prick several times with a fork - pour over the hot Amarula syrup and let cool completely in the pan.
7.) Remove the cake from the pan and transfer to a serving plate - scoop over the Caramel, top with the Whipped Cream and sprinkle over the Flake Chocolate.

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