Skip to main content

Chocolate and Vanilla - Caramel Cake

Chocolate and Vanilla - Caramel Cake is made by me as per the request of my daughter for her birthday. As I prepared it for birthday party, the cake was weighing around 2.5Kg. You can half the ingredients and make it as small cake.


Caramel Syrup
Ingredients
  • Sugar - 1 cup
  • Butter - 1 tbsp
  • Hot Water - 1/4 cup
Preparation Method
  1. Add sugar to a wide bottom thick pan and spread evenly.
  2. Keep the flame medium and cook till the sugar start to melt and the color changes to golden brown.
  3. Reduce flame to low, add butter and mix well.
  4. Slowly pour in the hot water, mix well and make sure that there is no sugar crystals; remove from flame and keep aside to cool down.
Chocolate Caramel Cake
Ingredients
  • All Purpose Flour  - 1 and 1/4 cups
  • Coco Powder - 1/4 cup
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos
  • Sugar - 3/4 cup (powdered)
  • Unsalted butter (in room temperature) - 100 gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 cup
  • Caramel Syrup - 2 tbsp
Preparation Method
  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease the baking tray with butter and dust with flour.
  3. Sieve together flour, coco powder, baking powder and salt and keep aside.
  4. Beat the eggs using a hand held electric mixer in a large bowl. 
  5. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  6. Add flour mix little by little to the egg-sugar-butter mix and combine using a spatula.
  7. Add milk, vanilla essence and caramel syrup; mix well.
  8. Pour the batter to the tray; gently tap the tray to remove the air bubbles.
  9. Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven, invert to a wire rack and allow it to cool down completely.

Vanilla Caramel Cake
Ingredients
  • All Purpose Flour - 1 and 1/2 cups
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos
  • Sugar - 3/4 cup (powdered)
  • Unsalted butter (in room temperature) - 100 gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 cup
  • Caramel Syrup - 2 tbsp
Preparation Method
  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease the baking tray with butter and dust with flour.
  3. Sieve together flour, baking powder and salt and keep aside.
  4. Beat the eggs using a hand held electric mixer in a large bowl. 
  5. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  6. Add flour little by little to the egg-sugar-butter mix and combine using a spatula.
  7. Add vanilla essence,  ilk and caramel sauce; mix well.
  8. Pour the batter to the tray; gently tap the tray to remove the air bubbles.
  9. Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven, invert to a wire rack and allow it to cool down completely.
Assembling the Cake
Ingredients
  • Whipping Cream - 250 ml
  • Icing Sugar - 4-5 tbsp
  • Grated Chocolate - 2 cups
  • Fresh Cream - 1.5 cup
  • Chocolate / Sugar Sprinkles - as required
Preparation Method
  1. Cut both the cakes into 2 layers each and trim the sides and top.
  2. Wet the cake layers with caramel syrup (if the syrup has become thick, heat that using double boiler method and then bring to room temperature before applying on cake).
  3. Beat the whipping cream by gradually adding the icing sugar till thick peaks are formed.
  4. Spread 1 tsp of whipped cream to a cake board and keep one layer of vanilla cake; spread generous amount of whipped cream and level the top. Place one layer of chocolate cake on top of the cream and repeat the process with remaining layers of cakes. 
  5. Cover the top and sides of the cake with whipped cream and smooth the cake (if you are finding it difficult to smoothen the cake place the cake and whipped cream in refrigerator for 10-15mins: and then apply the cream).
  6. After covering the cake with whipped cream, refrigerate the cake for about 5-6 hours.
  7. Add fresh cream to a thick bottom pan and boil it. When fresh cream start to boil, remove from flame and add grated chocolate and mix well till the chocolate melt completely. This is the chocolate ganache. Allow the ganache to cool down for 5 mins:
  8. Take out the cake from refrigerator and place on a wire rack; whisk the chocolate ganache and slowly pour over the cake in circular motion starting from the middle of the cake moving to outside; the ganache will spread over the cake and start to set on the cake. You can slightly tilt the cake to cover the cake with ganache.
  9. Sprinkle the chocolate sprinkle as you desire.
  10. Refrigerate the cake for 6-8 hours, or over night.
  11. Once the cake set properly, remove from the refrigerator and cut into desired shapes.
  12. Indulge the soft, delicious, creamy Chocolate and Vanilla - Caramel Cake.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled.  Preparation       As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning.      We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were
17 comments
Read more

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt -  a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter.  Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h
1 comment
Read more