Twix Cake
By BaconBliss
1 Picture
Ingredients
- Cake:
- 3/4 cup plain flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- 4 tbsp unsalted butter, softened
- 1 egg
- Caramel:
- 1 cup heavy cream
- 1/2 tsp vanilla extract
- Heaped 1/2 tsp sea salt flakes
- 1/2 cup corn syrup
- 1 cup sugar
- 4 tbsp butter, cubed, at room temperature
- Ganache:
- 4/5 cup (or 12.5 tbsp) milk chocolate, finely chopped
- 2/3 cup heavy whipping cream
Details
Level of difficulty Difficult
Cost Average budget
Preparation
Step 1
Grease and line two 8x4 inch loaf tins with baking paper. Preheat oven to 350 F.
Step 2
Prepare the cake: Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together.
Step 3
Beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium, add egg and beat well until smooth. Alternately add flour mix and milk mixture, beginning and ending with flour mixture
Step 4
Pour batter into one of the prepared tins, smooth top with a spatula and bake for 20-25 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely.
Step 5
Prepare the caramel: Place cream, vanilla, salt and butter in a small saucepan and gently heat, stirring every now and then until the mixture just comes to the boil. Cover and set aside, keeping it warm while you prepare the sugar syrup.
Step 6
In a large saucepan with a candy thermometer, place golden syrup and sugar and place on medium heat, stirring gently until the sugar dissolves. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots. Cook until the syrup reaches 300 F. Remove the pan from the heat and stir in the warm cream mixture (take care as it will bubble up a lot) until it is smooth and even. Return to the heat and cook the mixture to 245 F. Remove the pan from the heat and stir until smooth, then pour into the other prepared tin.
Step 7
Leave to cool completely. Cut the cake and caramel layers into two long halves, and place the caramel layers on top of the cake (you may need to trim off some of the caramel to get the proportions right). Place cakes on a plate fitted with parchment paper.
Step 8
Prepare the ganache: Place chopped chocolate in a heatproof bowl and gently heat cream in a small saucepan until it just comes to the boil, then pour hot cream over the chocolate and set aside for 5 minutes to allow the chocolate to melt. Using a whisk, gently combine mixture until it is smooth (if there are still lumps, place the bowl over a pot of simmering water and stir until they are gone). Set aside to cool, when it has returned to room temperature and is thickened but still easily pourable, pour over the top of each cake, coating each one with a thin, smooth layer. You can use a spatula to make sure it covers the entire cake.
Step 9
Chill in the fridge until the ganache has set, about half an hour. You will need to take it out of the fridge for about 30 minutes to an hour to let the caramel soften a bit before serving.
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