Chocolate caramel coffee cake

Ideas
14 servings Prep: 1 hr 45 mins, Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (22)

Cake
5.00 eggs — large
300.00 g castor sugar
50.00 g cocoa powder
125.00 ml oil
5.00 ml vanilla — eseence
170.00 g flour — cake
55.00 g cornflour
2.00 ml salt
15.00 ml Baking powder
Caramel filling
40.00 ml cornflour
300.00 ml milk
30.00 ml nescafé instant coffee granules
130.00 g castor sugar
5.00 ml caramel essence — caramel essence
250.00 g butter
ICING
350.00 ml cream
300.00 g dark chocolate
100.00 g nestlé easymelt chocolate — milk
15.00 ml nescafé instant coffee granules
Decoration
12.00 strawberries
100.00 g nestlé easymelt chocolate — white
1.00 chocolate — Flake
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Method:

CAKE
Beat egg yolks and sugar until thick and creamy.

Combine cocoa powder with 250ml hot water and add oil and essence. Mix well and add to the egg mixture and the sifted flour, Maizena, salt and baking powder.

Beat egg whites until soft peaks form and gently fold into the above mixture. Pour into two greased and lined 23cm-diameter, spring-form cake tins and bake in a preheated oven for 30 minutes at 180 ºC.
Cool, then slice each cake in half horizontally.

FILLING
Mix Maizena with 50ml milk until smooth. Heat remaining milk, coffee powder, sugar and essence until just before boiling point.
Add Maizena mixture and stir over medium heat until thick and smooth.
Set aside to cool completely.

Beat the butter until light, then mix it into the cold coffee cream.

ICING
Heat cream until just before boiling point.
Add chocolate and coffee powder and mix until smooth. Refrigerate until cold, then
beat until thick.

TO ASSEMBLE
Spread caramel filling on top of each cake layer and stack layers on top of each other.

Cover top and sides of cake with the icing and decorate with strawberries, white-chocolate curls and crumbled Flake pieces.



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