The ultimate chocolate cake
Layers of chocolate cake and caramel smothered in chocolate icing, topped with chocolate ganache and finished off chocolate malt balls and a sprinkling of glitter.
|350 g||butter — softened|
|650 g||icing sugar|
|50 g||cocoa powder|
|3x20 cm||cake — chocolate|
|1x360 g||Caramel Treat — tinned|
|chocolate — malt balls|
|edible glitter — to decorate|
To make the chocolate icing:
use an electric beater / freestanding mixer to soften the butter. Sift in the icing sugar and cocoa. Mix until the butter and icing sugar are combined (the mixture will be very stiff.) Warm the milk in the microwave, then add gradually until you have a smooth, spreadable icing.
Place one of the chocolate cakes on a plate. Spread half a tin of caramel over the top. Place the second chocolate cake on top of that, then spread the remaining caramel on top of it. Place the third chocolate cake on the top.
Carefully spread the chocolate icing over the top and sides of the cake. I prefer a slightly rough finish but you can choose how smooth or rough you would like it. Set the cake aside to allow the icing to set. (I did this part the day before.)
Prepare the chocolate ganache as per the recipe. Pour the ganache in the centre of the cake, gently coaxing it over the sides to make gorgeous chocolatey drips.
Drop chocolate malt balls over the top with reckless abandon, the more the better! Pop a few in your mouth too, you have earned it! I finished the cake off with a sprinkling of edible glitter, this is completely optional though.
Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
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