Intense chocolate and Caramel cake
INGREDIENTS
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For the Chocolate Pudding cake layers:
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250 grams all purpose flour
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25 grams cocoa powder
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2 tbsp instant chocolate pudding mix
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2 tsp baking powder
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250 grams caster sugar
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250 grams butter (room temperature)
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4 eggs
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60 mls chocolate soy milk
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For Dark Chocolate Fudge frosting:
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120 grams dark chocolate
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50 grams double cream
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25 grams butter (room temperature)
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1 tbsp corn syrup.
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For the caramel sauce:
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1 cup caster sugar
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2 tbsp salted butter
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½ cup double cream
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For the salted caramel swiss buttercream:
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2 egg whites
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110 grams caster sugar
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1 tsp salt
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170 grams salted butter
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75 mls salted caramel sauce.
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For the praline:
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100 grams almonds skin on
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100 grams caster sugar
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