Chocolate Caramel Cake

How to do it:

Sponge Cake 1:
1. Whisk the Fino Chocolate Cake Mix, eggs and water for 5 minutes on high speed.
2. Fold in the melted Butta BOS.
3. Deposit on a greased and lined 8” round pan.
4. Bake at 180°C for 30-40 minutes.

Sponge Cake 2:
1. In a mixing bowl, whisk all Pettina Sponge Mix, eggs and water. Mix for 5-10 minutes on high speed.
2. Fold in the melted butter.
3. Bake for 20 minutes at 180°C.

Caramel Frosting:
1. Place the Whipping Cream and cold water in a mixing bowl. Use a paddle attachment and mix for 2 minutes.
2. Change the paddle to a whisk attachment. Whisk on high speed for 3 minutes.
3. Add the Caramel Cream until well incorporated.

Assembly:
1. Put the Chocolate sponge at the bottom.
2. Layer with Caramel Filling.
3. Then another layer of the Pettina Sponge cake.
4. Cover with frosting and garnish.

Yield: 1 x 8” cake

• Bakels Butta Butteroils Substitute
• Bakels Caramel Cream
• Bakels Whipping Cream
• Fino Chocolate Cake Mix
• Pettina Sponge Mix Complete