The magazine.co.uk team take The Great British Bake Off seriously and in the spirit of all things sweet, we’re baking every week up to the final! Here's Baking Heaven's Caramel Drip Cake...
Our most recent team bake comes from Marketing Executive Jimmy, who found delicious inspiration in Baking Heaven magazine with their Caramel Drip Cake, originally created by Britt Whyatt of She Who Bakes blog.
With tumbling chocolates adorning the melting caramel, this is a cake for those with a serious sweet tooth. Perfect for parties - and a great Autumnal bake too - here's how to make it:
Method
- Preheat oven to Gas Mark 1 / 140c and line a 20cm cake tin with greaseproof paper.
- Cream together the butter/stork and sugar, then fold in the eggs. Add the self-raising flour and salt, then gradually add the milk, stirring in between. Add 2 tbsp of caramel to the mix.
- Pour into the cake tin and bake for 1hr 15m or until a skewer comes out clean. Allow to cool completely.
- Meanwhile, make your buttercream. Beat 125g butter and add 500g icing sugar, combining with a splash of milk. Add 2 tbsp of caramel and mix well until smooth (add a little milk, if required).
- Split your cake in two or three, spread the caramel butter cream between layers and sandwich the cake.
- Place the cake in the fridge to firm for 15-20 minutes.
- Coat your cake in a layer of caramel buttercream (it doesn't have to be perfect). Pop back into the fridge to set a little.
- Once chilled, dip a palette knife into warm water and run around the cake to smooth. Put it back in the fridge to chill.
- Finally, spoon 2-3 tbsp of caramel on the centre of your cake and push slowly to the edges with your palette knife. Allow the caramel to drip down the sides.
- Decorate with chocolates (caramel centered chocolates recommended) and serve.
Anyone else feeling hungry? Us too! If you're feeling inspired to get in the kitchen and make a drip cake of your own, take a peek inside Baking Heaven magazine - temptation awaits!
