Baileys Caramel Hot Chocolate Cake
with a Rich Tony's Chocolonely Chocolate Sauce
- Cereals containing gluten
- Wheat
- Milk
- Soya
- Soya
- Egg
- Milk
- May contain traces of allergens
- Cereals containing gluten
- Hazelnuts
- Nuts
- Peanut
- Pecan Nuts
- Almonds
This year, we’ve made it easy to choose the festive dishes you want, at a time to suit you. This Baileys Caramel Hot Chocolate Cake is a sumptuous chocolatey dessert to enjoy once dinner has been served, finished with a heavenly Bailey's caramel drizzle. Pair with a main, add sides to fill the table and select a starter to finish off your festive feast this Christmas!
Ingredients
425 grams
Devil's Food Cake Mix
(Contains: Soya, Egg, Milk, May contain traces of allergens, Cereals containing gluten, Wheat)
180 grams
Tony's Chocolonely Milk Chocolate Bar
(Contains: Cereals containing gluten, Egg, Hazelnuts, Nuts, Peanut, Pecan Nuts, Almonds, May contain traces of allergens, Milk, Soya)
75 grams
Creme Fraiche
(Contains: Milk)
75 grams
Baileys Caramel Sauce
(Contains: Milk, May contain traces of allergens, Milk)
Not included in your delivery
3 unit(s)
Egg
230 milliliter(s)
Water for the Batter
8 tbsp
Vegetable Oil
6 tbsp
Boiling Water
20 grams
Butter
Utensils
Instructions
This dessert is best enjoyed warm, but you can also prepare it ahead of time. Simply bake the sponge, pour over the chocolate fudge sauce, and let it set overnight for a rich, fudgy finish.
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Grease or line a large rectangular baking dish (around 33x23 cm).
b) In a large bowl, combine the cake mix, eggs, water and vegetable oil (see pantry for all three amounts). Gently stir until fully incorporated, 2-3 mins.
c) Pour the cake mixture into your baking dish.
d) When the oven is hot, pop the baking dish onto the middle shelf of your oven and bake until risen and cooked through, 40-45 mins, or until a rounded knife inserted in the centre comes out clean.
a) When the cake has 10 mins of baking time remaining, boil a half-filled kettle. Heat a small saucepan on medium-low heat. Chop the Tony's Chocolonely Milk Chocolate Bar into small pieces.
b) When hot, add in the chocolate, creme fraiche and boiled water (see pantry for amount).
c) Gently stir until the chocolate has melted and combined into a thick sauce, 3-4 mins.
d) Stir in the butter (see pantry for amount) and a pinch of salt until combined, then remove from the heat.
a) Once baked, remove the sponge from the oven and poke holes all over the top of the cake using a fork or knife.
b) Pour your hot chocolate sauce all over the sponge.
c) When ready to serve, share the pudding between serving bowls.
d) Drizzle over the Baileys caramel sauce to finish.
