Cake with pieces and caramel cream

Toffee chunk cake with caramel cream

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 8

Welcome to the world of sweet delights! Today, I invite you to bake a caramel cream chunk cake, a dessert that combines the moist texture of cheesecake with the richness of caramel flavors. It's a simple but effective recipe, perfect for any occasion. Whether it's a family celebration, a get-together with friends or simply a personal treat, this cake will bring smiles to the faces of your loved ones.

Caramel desserts have a long history, often associated with moments of celebration and joy. Caramel, by its sweet and sticky nature, evokes pleasant memories and unforgettable moments. This cake brings together tradition and innovation, transforming simple ingredients into a delicious masterpiece.

Ingredients

For the cake:
- 2 teaspoons instant coffee granules/powder
- 2 tablespoons cocoa powder
- 2 tablespoons hot water
- 150 g butter or Rama margarine at room temperature
- 150 g powdered brown sugar
- 2 eggs
- 2 tbsp honey
- 200 g flour
- 2 teaspoons baking powder
- 4 tbsp milk
- 100 g toffee, diced

For the cream
- 300 g toffee
- 4 tbsp milk

Tools needed:
- 20 cm square pan or 23 cm round pan
- Mixer
- Spatula
- Mixing bowl
- Cutting knife
- Baking paper

Step by step

1. Prepare the oven and baking tray: Start by preheating the oven to 180°C. This is the perfect temperature to get a fluffy, well-baked chec. Grease your chosen tray with butter or margarine and line it with baking paper to prevent the cake from sticking.

2. Prepare the cocoa paste: In a small bowl, mix the 2 tablespoons of cocoa powder and 2 tablespoons of instant coffee granules with the hot water. Mix well until you have a smooth, homogeneous paste. This mixture will add a deep flavor to your cake.

3. Beating the wet ingredients: In a separate bowl, use the mixer to beat the butter (or margarine) with the powdered brown sugar until fluffy. Add the eggs, honey, milk and cocoa paste, continuing to mix until smooth. At this stage, the flavor will be irresistible!

4. Combining the dry ingredients: In a separate bowl, sift the flour and baking powder together. Then gradually incorporate the flour mixture into the wet mixture. Be sure to stir gently so as not to develop gluten in the flour. Finally, add the caramel cubes and stir gently to distribute them evenly in the dough.

5. Baking: Pour the mixture into the prepared pan and bake in the oven. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Here, it's important not to open the oven for the first 25 minutes to prevent the cake from sagging.

6. Cooling: Once the cake is baked, let it cool in the pan for 5 minutes. Then, remove it from the pan, remove the baking paper and cool completely on a wire rack. This is an essential step to prevent the cake from getting wet.

7. Making the cream: While the cake is cooling, you can prepare the caramel cream. In a small bowl, melt the 300g of caramel and the 4 tablespoons of milk, stirring constantly to avoid burning. The cream should be smooth and glossy.

8. Assemble the cake: Once the cheesecake has cooled completely, cut it in half horizontally. Spread the first half with some of the caramel cream, then top with the second half. Spread the remaining cream on the top of the cake. Get creative here! You can add nuts, grated chocolate or even fresh fruit to add color and texture.

9. Decorating: The cake can be decorated according to your fantasy. A simple variation would be to sprinkle cocoa or ground nuts on top. Remember, a well-decorated cake is not only tastier but also more visually appealing!

10. Serving: Let the cake stand at room temperature for 30 minutes before serving. This allows the flavors to develop and intertwine. It's delicious with a cup of coffee or tea, but try it with a glass of cold milk for a classic combination.

Nutritional benefits

This fudge cake with toffee chunks and cream is a source of energy thanks to the natural sugars from the caramel and honey. The butter adds healthy fats and the coffee and cocoa are rich in antioxidants. Of course, it's a dessert and as such should be eaten in moderation, but it can bring a little joy into your day.

Frequently Asked Questions

1. Can I use another type of flour?
Yes, you can use whole wheat flour or a gluten-free version, but the texture of the cake will be different.

2. How can I keep the cake fresh?
Store the cake in an airtight container at room temperature, and if you want to keep it for more than a few days, you can keep it in the fridge.

3. Can I add fruit?
Of course! Fruits like raspberries or strawberries go very well with caramel and add a touch of acidity.

4. What drinks go best with this cake?
Coffee is a great companion, but a sweet wine or fresh lemonade can also balance the sweetness of the cake.

Possible variations

To add a touch of originality, you could try replacing the caramel with melted chocolate or adding spices such as cinnamon or vanilla to the mix. Another idea would be to replace the coffee with almond extract for a different and unique taste.

Now that you have all the information you need and the steps clearly explained, you are ready to make this delicious toffee cake with toffee pieces and cream. Every bite will be an explosion of flavors and textures, and your loved ones will thank you for this sweet wonder! Get cooking!

 Ingredients: For the cake: 2 teaspoons of instant coffee granules/powder, 2 tablespoons of cocoa powder, 2 tablespoons of hot water, 150g of butter or Rama margarine, at room temperature, 150g of brown powdered sugar, 2 eggs, 2 tablespoons of honey, 200g of flour, 2 teaspoons of baking powder, 4 tablespoons of milk, 100g of caramel, chopped into cubes. For the cream: 300g of caramel, 4 tablespoons of milk.