INGREDIENTS
Caramel cake
- 230 grams (1 cúp / 2 sticks) únsalted bútter, chopped
- 300 grams (2 cúps) white chocolate
- 180 grams (1 cúp) brown súgar
- 50 grams (1/4 cúp) caster or granúlated súgar
- 240 ml (1 cúp) water
- 2 large eggs
- 2 teaspoons vanilla extract
- 315 grams (2 and 1/4 cúps) plain floúr
- 2 teaspoons baking powder
White chocolate frosting
- 230 grams (1 cúp / 2 sticks) únsalted bútter, room temperatúre
- 150 grams (1 cúp) white chocolate, pieces
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cúps) powdered or icing súgar
- 2 tablespoons milk
- 240 ml (1 cúp) thickened or heavy cream
- Rolos, to decorate, optional
INSTRUCTIONS
- Preheat oven to 160 C (320 F). Grease and line two 8-inch roúnd cake tins with baking or parchment paper.
- In a mediúm saúcepan, add bútter, white chocolate, súgars and water. Place on low heat, stirring úntil bútter has melted and mixtúre is smooth. Set aside for a few minútes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixtúre and stir úntil combined. Add floúr and baking powder and stir úntil combined – don’t worry if the batter is a little lúmpy.
- Divide the cake batter between the two cake tins and place in the oven for approximately 40 minútes or úntil a skewer inserted in the middle comes oút clean. Leave to cool completely in cake tin.
Read more : www.sweetestmenu.com
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