23/08/2023
Amarula, Chocolate & Caramel Cake
Rich chocolate cake with Amarula, filled and topped with Amarula buttercream and caramel sauce
CourseDessert
Prep Time45minutes minutes
Cook Time30minutes minutes
Total Time1hour hour 15minutes minutes
Servings12
Ingredients
For the cake sponge
175 g Vegetable oil
2 Eggs large
150 ml Milk
150 ml Amarula
1 tsp Vanilla extract
250 g Caster sugar
350 g Self raising flour
50 g Cocoa powder
1 tsp Bicarbonate of soda
For the buttercream
250 g Butter
500 g Icing sugar
4-5 tbsp Amarula
For filling/decoration
100 g Caramel sauce good quality shop bought or homemade
Grated dark chocolate, flake bar or chocolate sprinkles
Instructions
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
In a mixing bowl, whisk together the vegetable oil and caster sugar
Add the eggs and whisk them in
Then add the vanilla extract, milk and Amarula and whisk in
In another mixing bowl, stir together the self raising flour, cocoa powder and bicarbonate of soda
Add the wet ingredients (the bowl of milk, eggs, Amarula etc) to the flour mixture and whisk in to combine
Divide the mixture between the tins, use scales for accuracy
Bake them for 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
To make the buttercream, use an electric mixer to mix together the butter and icing sugar until they start to combine, then add the Amarula and mix until smooth
If the cakes have domed on top, level them off with a cake leveller or a serrated knife
Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it, then spoon over about two thirds of the caramel sauce
Add the other sponge on top and pipe or spread the remaining buttercream on top
Drizzle over the remaining caramel sauce, then add the grated chocolate
Leftovers will keep in an airtight container in a cool place for 2-3 days
Notes
Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cake and unsalted butter for the buttercream.
You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
