Savour layers of fudgy choc cake with addictive salted caramel and ganache.

INGREDIENTS

  • 2 x 583g pkts Betty Crocker Super Moist Chocolate Fudge Cake Mix
  • Sea salt flakes, to sprinkle
  • Grated dark chocolate, to decorate

SALTED CARAMEL

  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) pouring cream
  • 60ml (1/4 cup) golden syrup
  • 125g butter, chopped
  • 1/2 teaspoon sea salt flakes

GANACHE

  • 750g Lindt Dessert 70% Cocoa Specialty Cooking Chocolate, finely chopped
  • 500ml (2 cups) pouring cream
  • 1 teaspoon vanilla extract


METHOD

  • Step 1
    Preheat oven to 180°C. Prepare and bake cakes in two 22cm cake pans following packet directions. Discard frosting. Cool completely.


  • Step 2
    Meanwhile, to make salted caramel, stir the sugar and water in a saucepan over low heat for 3-5 minutes or until the sugar dissolves. Bring to the boil, brushing down the side of the pan occasionally with a wet pastry brush. Boil for 3-5 minutes or until syrup is golden. Remove from heat. Stir in cream and golden syrup. Stir in butter and sea salt until butter melts and the mixture is smooth. Cool completely.


  • Step 3
    To make ganache, place chocolate in a heatproof bowl. Bring cream just to the boil in a saucepan over medium heat. Pour over the chocolate. Stand for 1 minute. Stir until the chocolate melts and mixture is smooth. Stir in vanilla. Set aside until thick and spreadable.


  • Step 4
    Trim tops from cakes. Halve horizontally. Place one cake base on a plate. Drizzle with one-quarter of the caramel. Top with teaspoonfuls of one-quarter of ganache and spread. Sprinkle with a little salt. Continue with the remaining cake, caramel, ganache and salt, finishing with ganache and salt. Top with grated chocolate.


RECIPE NOTES

If the caramel is too thick to drizzle, stir in an extra teaspoon of cream to thin it.


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