Miniature Salted Caramel Chocolate and Cream Layer Cakes
- Golden cloud
- Feb 27, 2016
- 2 min read
Makes : 10 -12 cakes, depending on size
INGREDIENTS 500 g Golden Cloud Cake Vanilla Flavoured Cake Mix 125 ml sunflower oil 250 ml milk 2 eggs 100 ml fresh whipping cream 1x 360 g can of Caramel Treat 120 g dark chocolate, roughly chopped 2 ml Maldon salt flakes Icing sugar to dust Toasted flaked almonds, decoration 200 ml cream, whipped for serving
INSTRUCTION 1. Follow instructions on the Golden Cloud Vanilla Cake Mix pack to make the cake batter. 2. Grease and line 10 - 12 ramekins. Set aside for later use. 3. Spoon the cake mixture into the ramekins and bake for 15 - 20 minutes. When a skewer is inserted into the cake, it should come out clean. 4. Allow to cool slightly and remove from ramekin. Allow the cakes to cool completely before icing. 5. For the salted caramel: In a medium glass bowl, heat heat the cream in a small heavy based saucepan, pour over the chopped chocolate, stir until completely melted; add in the salt and allow to dissolve; then stir in the caramel and allow to stand to thicken slightly. Place in the refrigerator for 15 - 25 minutes to allow to cool completely. 6. Whip the cream to soft peak stage and place into a serving bowl. 7. To layer the cake: slice the ramekin cakes into 3 even layers. On the first layer, spread an even layer of the salted caramel, sandwich the next later and repeat. Sprinkle with icing sugar and serve with a dollop of cream, decorated with toasted flaked almonds. 8. Serve
Makes: 10 -12 cakes, depending on size
Variations, Hints and Tips: • Use the Golden Cloud Chocolate Flavoured Cake Mix as an alternative to the Golden Cloud Vanilla Flavoured Cake Mix. • Make a large cake as per the instructions on the Golden Cloud cake mix pack, instead of individual cakes. Making a miniature cake as a gift is an inexpensive and personal touch to a birthday.
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