Crunchy chocolate caramel layer cake recipe to delight your tastebuds

Ingredients for Crunchy chocolate caramel layer cake

• 260 g plain flour, sifted, plus extra for dusting

• 25 g cocoa powder, sifted

• 80 g icing sugar, sifted

• 40 g unsalted butter, melted

• 60 ml water

• 1 egg

• 2 egg yolks, extra

• 165 g caster sugar

• 80 ml water

• 125 ml single cream

• 75 g unsalted butter, softened

• 300 g dark chocolate, chopped

How to make Crunchy chocolate caramel layer cake

1. Preheat the oven to 180°C. Line two large baking trays with non-stick baking paper.

2. Place the flour, cocoa powder, and sugar in a food processor and pulse to combine.

3. Add the butter, water, egg, and extra egg yolks, then process until a smooth dough forms.

4. Turn out the dough onto a lightly floured surface and bring it together. Divide the dough into eight equal pieces.

5. Roll each piece into a very thin rectangle and trim to 10 cm x 35 cm. Prick each layer all over with a fork and place them on the prepared trays.

6. Bake for 8–10 minutes, or until just crisp. Transfer the layers to wire racks and allow to cool at room temperature until crisp.

7. To make the chocolate caramel filling, place the sugar and water in a medium saucepan over medium heat and stir until the sugar dissolves.

8. Bring the mixture to the boil and cook for 8–10 minutes, or until deep golden in colour.

9. Remove the saucepan from the heat and, working quickly, add the cream in a thin, steady stream.

10. Add the butter, return the saucepan to the heat, and cook, stirring, until well combined.

11. Place the chocolate in a heatproof bowl, pour the caramel mixture over it, and stir until melted and smooth.

12. Refrigerate the filling until just cold, whisking occasionally. Once cooled, whisk for 1–2 minutes, or until creamy and smooth.

13. To assemble, place one of the pastry layers on a cake stand or plate. Spread evenly with 80 ml of the chocolate caramel filling.

14. Repeat with the remaining pastry and filling, finishing with a final pastry layer.

15. Refrigerate the cake for 1–2 hours, or until set. Slice to serve.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.