A delicious & Moist Caramac Cake with a Dark Chocolate Drip and even more Caramac!
So, it happened. Yep, after my other Caramac recipes I decided to give in and give you guys what you wanted… a Caramac Cake. And not only is the sponge so deliciously moist and naturally caramel flavoured with the light brown sugar, not only is the buttercream frosting so delicious Caramac flavoured… I made it into a drip cake. Because why not! They are DELICIOUS! And yes, I genuinely did intend it to look messier in this cake as apparently that’s the new thing!
But anyway. Honestly, I have been waiting to post this cake for so long, and I really hope you guys like it. I based the buttercream frosting recipe on the Caramac Cupcakes frosting recipe – it worked so well for that, I decided to just double it and you have this one. I find that its the perfect ratio of flavour, not too much that the frosting can’t fold itself, but enough so that you can taste it. So many people have mentioned that Caramac doesn’t taste like it used to, and I can’t comment on that as I’ve only eaten it recently.. but I must say, this is delicious.
I personally find that if you do a Caramac ganache drip, it all looks a bit beige and the ganache has a much bigger chance of going wrong as its basically white chocolate with flavouring, so I went for a dark chocolate one. It proved to be a popular idea with my Mini Egg Drip Cake so I didn’t want to mess with it. This is however why I went on to drizzle oodles more Caramac over the top! I really love the flavour contrast of the dark chocolate ganache drip with the cake, frosting and drizzle because otherwise some might find it too sweet? But don’t worry if you don’t like dark chocolate – its so little really that its there for show and just a hint of bitterness which I adore.
My No-Bake Caramac Cheesecake has proven to be a definite showstopper when it comes to the dessert table with SOOOO many of you making it every week, but this is definitely more showstopper-y then that! This cake is perfect for a present, for a birthday, for an occasion, or for a delicious bake. It is far easier to make than you think. The cake is so moist, it has not too much but enough frosting, and it looks damn delicious. ENJOY!
This recipe makes a 3-layer cake – serves 12-15+!
– 400g Unsalted Butter, softened
– 400g Light Brown Sugar
– 400g Eggs (roughly 7 Large Eggs)
– 400g Self-Raising Flour
– 2tsp Baking Powder
– 4tbsp Whole Milk
Caramac Buttercream Frosting
– 250g Unsalted Butter, softened
– 600g Icing Sugar
– 300g Caramac, chopped
– 1-3 tbsp whole milk
– 100ml Double Cream
– 100g Dark Chocolate, finely chopped
– 100g Caramac, melted
– Leftover Caramac Buttercream
– 8-12 Caramac Pieces
1) For the cake – Heat the oven to 180C/160C Fan and line three 20cm/8inch sandwich cake tins with baking parchment – leave to the side.
2) In a stand mixer, beat together the butter and light brown sugar until light and fluffy. Add in the flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in the whole milk to loosen. Divide the mixture between the three tins and smooth it over – bake for 25-30minutes until the cakes are golden and when the cake springs back (skewer should also come out clean)
3) Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack. If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly.
4) For the Decoration – Melt the 300g of Caramac carefully in the microwave until full melted and smooth – leave to cool whilst doing the rest. In a stand mixer, beat the butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for 5-6 minutes on a medium speed so it starts to get fluffier and lighter.
5) Add in the melted caramac and beat again – if its a bit stiff, add in 1tbsp of Whole Milk at a time till you get a smooth consistency.
6) Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer. Only use about 1-2 tbsp of buttercream per layer so that you have enough to decorate with!
7) With the leftover buttercream, as you can see, I covered the sides (and top) too! I tend to refrigerate my cake after step 6 to make this easier as the cake is so moist but this is optional – you could just slap it all on if you wished! Sometimes its best to do a thinner “crumb” layer and refrigerate it, and then do the thicker layer for the final finish!
8) Once finished, make the ganache – heat the 100ml of double cream until its just below boiling point, and pour over the finely chopped chocolate and leave for 5 minutes to just sit. After the 5 minutes, stir until smooth and leave it to cool for about 5 minutes.
9) Gently pour/pipe the ganache around the edge of the cake to cause the drips, and pour the rest onto the top and spread evenly and leave to set in the fridge. Whilst doing this, melt the extra 100g of Caramac and then drizzle it over the top!
10) Once the ganache and caramac are set, with any leftover frosting, pipe some little rosettes onto the top and put in the caramac pieces! Enjoy!
Tips and Ideas
If your ganache isnt fully melted after the mixing the chances are that the cream wasn’t hot enough – heat it for 10 seconds at a time in the microwave until its smooth, it really won’t take much longer as the cream in the mix makes it melt quicker.
All of the decorations are completely optional – but I love this style of cake! To make a smaller version of the cake, use 300g of everything in the cake mixture rather than 400g (and it might take an extra 5-10 minutes to bake) and use 2/3 of the decoration recipes!
This cake will last in an airtight container for 3 days, if its hot, store in the fridge.
Find my other Cake & Showstopper Recipes on my Recipes Page!
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