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Chocolate Caramel Cake | Makes 12 Slices
Chocolate Caramel Cake | Makes 12 Slices

Chocolate Caramel Cake | Makes 12 Slices

with Chocolate Creme Cheese Frosting and Caramelised Hazelnuts

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Take dessert to the next level with this decadent chocolate sponge cake, topped with a mouthwatering layer of salted caramel frosting and crowned with caramelised hazelnuts.

Tags:
Egg(s) not included
Allergens:
Cereals containing gluten
•Soya
•Milk
•Nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total50 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1 pack(s)

Devil's Food Cake Mix

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

200 grams

Cream Cheese

(Contains: Milk)

80 grams

Salted Caramel Sauce

(Contains: Milk)

50 grams

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

Not included in your delivery

3 unit(s)

Egg

8 tbsp

Vegetable Oil

230 milliliter(s)

Water

Nutritional information

Energy (kJ)9207 kJ
Energy (kcal)2200 kcal
Fat131.2 g
of which saturates43.6 g
Carbohydrate214.6 g
of which sugars152.4 g
Protein37.1 g
Salt5.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl
•Small sauce pan

Instructions

Get Mixing
1

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Line 2 8''/20cm round cake tins with baking paper.

c) In a large bowl, combine the cake mix with the eggs, water and vegetable oil (see pantry for all three amounts).

d) Gently stir until fully combined, 2-3 mins.

 

Into the Oven
2

a) Divide the cake mixture between your lined cake tins and pop onto the middle shelf of your oven until risen and golden, 22-27 mins or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

b) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.

Make the Cream Cheese Frosting
3

a) While the cakes bake, combine in a small saucepan the chocolate chips, cream cheese and one quarter of the salted caramel sauce.

b) Stir on medium heat until the chocolate is completely melted, 3-4 mins.

c) Transfer the chocolate cream cheese mixture into a small bowl, then cover and refrigerate until the cakes are cool.

Caramelise the Nuts
4

a) While the frosting cools, combine in a small saucepan the hazelnuts and one third of the remaining salted caramel sauce. 

b) Pop on medium heat until the salted caramel sauce becomes stringy and the hazelnuts clump together, 5-6 mins.

Chill Out
5

a) Place the caramelised nuts onto a plate lined with baking paper in a single layer and place in the fridge to set, 10-15 mins. TIP: Try to separate the hazelnuts before you place them in the fridge to make them easier to separate before decorating.

Decorate and Serve
6

a) Once the cakes are completely cooled, divide the chocolate cream cheese frosting evenly between the cakes and gently spread to cover the top of each one.

b) Stack one cake on top of another on your serving platter.

c) Drizzle over the remaining slated caramel sauce.

d) Carefully separate the hazelnuts, then arrange them in a circle around the edge of the top cake to finish.

Enjoy!

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