chocolate caramel brownie cake

chocolate caramel brownie cake

It has been my dream to create a brownie recipe. For as long as I can remember, they’ve been my favourite chocolatey treat. I’ve tried numerous, countless attempts now to create my own brownie recipe, but somehow it’s still not quite there. However, amongst my attempts to create one, I’ve managed to create some great alternative recipes. Most of them have been more like fondant puddings or sponges, but delicious nonetheless. During my latest attempt to create a brownie recipe, I ended up making something worthy of becoming its own creation.

After the success of my caramel sauce recipe, I decided to put the caramel to good use and create a ‘caramel swirl brownie’. After much trial and error, it ended up becoming a moist, caramel chocolate sponge. The texture was less like a brownie, and more like a fudge/brownie cake. Luckily, I really liked it, and it gave me the idea to transform it into a layer cake. I’ve actually wanted to make a layer cake to share on here for some time now, and this caramel brownie sponge seemed perfect for doing so.

I used the cake mixture from it and baked it into two tins. Then, I coated it with a rich chocolate ganache and extra caramel sauce to finish, creating my own Chocolate Caramel Fudge Cake. I’m so glad that my trial and error led me to creating this. After a few more attempts later to tweak it, the recipe was perfected, and I decided to share it with you on here!  I hope you enjoy it!

 

chocolate caramel brownie cake

serves 10-12

ingredients

For the cake:

2/3 cup (80g) cocoa powder

1/4 cup (30g) millet flour

1/4 cup (35g) quinoa flour

1/4 cup (40g) buckwheat flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp sea salt

2 tbsp water + 1 tbsp flax seeds

1/2 cup (roughly) (60g) cocoa butter

1/3 cup (65g) coconut oil – I used Coconut Merchant

1 apple (175g)

1/2 courgette (100g)

1/2 cup (125ml) maple syrup

2 tsp water

1 tsp apple cider vinegar

 

For the caramel:

1/2 cup (70g) coconut sugar – I used Coconut Merchant

1/4 cup (35g) cashews

1/4 cup + 2 tbsp water (90ml) water

generous pinch sea salt, to taste

 

For the chocolate ganache:

1/2 cup (70g) coconut sugar – I used Coconut Merchant

1/4 cup (35g) cashews

1/2 cup (125ml) water

1/2 cup (60g) cocoa powder

1 tbsp olive oil

pinch sea salt, to taste

 

method

PREHEAT YOUR OVEN TO 190C / 374 F

1. Begin by making your caramel sauce and your ganache. Firstly, make the caramel. Add the water and cashews into a blender (I used my NutriBullet) and blend until a completely smooth creamy consistency has formed – this may take some time depending on the strength of your blender. Then, pour the coconut sugar into a pan, followed by cream and salt. Place the pan onto a low heat, and stir all of the ingredients together. Continue to stir the mixture fairly often – every few seconds or so, for between 8-10 minutes, until the sauce has thickened and formed a caramel consistency. When this is done, pour the caramel into a bowl and move into the freezer too cool and thicken while you prepare the other steps.

 

2. Now, make the ganache. Add the water and cashews into your blender  and blend until a completely smooth milky consistency has formed. Pour the milky mixture into a pan, followed by coconut sugar and salt, and place onto a low heat. Stir the mixture together for about 30 seconds – 1 minute until the sugar has dissolved. Then, pour in the cocoa powder and using a hand whisk, stir all of the ingredients together until the ganache is smooth. Then remove from the heat and pour in the olive oil. Stir all together until smooth and glossy. When this is done, pour the ganache out of the pan and into a bowl. Place the bowl into the fridge to thicken and cool for later.

 

3. Next, make the cake mixture. Firstly, make your flax ‘egg’ by adding the flax seeds and 2 tbsp water into a bowl. Stir together, and set aside to form a gel consistency.  Then, add the coconut oil and cocoa butter into a pan on a low heat to melt for a couple of minutes. Whilst this melts, add the cocoa powder, quinoa flour, millet flour, buckwheat flour, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir all together until will mixed and set aside.

 

4. When the oils have melted, pour them into your blender. Then, core and chop your apple, and also add it into your blender, followed by the courgette, 2 tsp water, apple cider vinegar and maple syrup. Blend until a smooth liquid has formed. Then, get your mixing bowl with the flours, and pour half of the liquid mixture in, followed by the flax ‘egg’. Begin to fold and stir all of the ingredients together, using a spatula. Then, add in the remaining half of the liquid, and fold all together into a smooth cake batter.

 

5. Next, remove the caramel from the freezer. Set aside 3 tbsp of the caramel for later. Spoon 1/4 of the cake mixture into one of your cake tins – I used 6″ (about 16cm) cake tins. Then, swirl 1/4 of the caramel on top. Scoop another 1/4 of the mixture on top of this layer, followed by another 1/4 of caramel. Your cake tin should be around 3/4 full. Then, repeat this with your other cake tin. When this is done, add the cake tins into the oven, and bake for 35-40 minutes until cooked, and you can put a skewer through the cake and it comes out clean.

 

6. When the cakes have cooked, remove from the oven and set aside to cool completely. When the cakes have cooled, remove them from their tins. Remove your chocolate ganache and remaining caramel from the fridge, and place one of the cakes onto a plate/surface to decorate. Taking a large spoonful of the ganache, place on top of your cake, and using a palette knife, spread until smooth and covering it. Then, take 1 tbsp of the caramel and drizzle on top. Then, place the other cake to sandwich them together. Using the remaining ganache, spread it evenly on the top of the cake, and around the sides to cover. Then, finish by drizzling with the remaining caramel. Lastly, slice the cake and serve!

 

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34 comments:

  1. I LOVE THE CAKE! It looks absolutely DELICIOUS! You are very talented! I am going to have to try this recipe! I love how you went into detail with it too, it was easy to follow for when I make this too. Thank you!

    with love,
    Amna
    Fashion & Lifestyle Blogger
    http://www.theamnaali.com

  2. Looks scrumptious! 😀 Harriet, I’m looking for a dessert recipe that’s delicious, vegan, and suitable for someone with diabetes. Do you happen to know if this is diabetes-friendly? No worries if you’re not sure.

    1. Hi Ash, thank you so much, that’s so kind!! I’m not sure if it’s diabetes friendly sorry! I’m sure you’ll find a dessert recipe that is though, sorry I couldn’t help any further, good luck! 🙂

  3. We just made this cake and even though it wasn´t as beautiful as yours it was ABSOLUTELY delicious!
    It´s just perfect when you have a sweet tooth 🙂

    Kara

  4. Hi, I wanted to try your recipe but I can’t seem to find the size of the pan you’ve used here. I will probably have to double your ingredients and I have to be sure! Thank you in advance – it looks great and I can’t wait to try it

    1. Hi Dani, sorry about that! I had lost my ruler at the time of posting – but I have found it now! I used two 6″ (about 16m) sandwich tins. I’ve updated it onto the post now :). Thank you so much for your kind words, and I hope you enjoy the cake!!! 😀

  5. I am about to make your cake, but I couldn’t find cocoa butter. I’m thinking of using coconut oil instead. Do you think that will work? Or do you have any other ideas? Thanks ~

    1. Hi Janet, I think coconut oil should work fine as it has a similar fat content to the cocoa butter. The cocoa butter allows the cake to firm up more the next day when it’s completely set – giving it a fudgier texture. I think the coconut oil will result in a spongier consistency – which will still be delicious!!! I hope this helps. Let me know how it goes, I really hope you enjoy it!! 🙂

  6. Hi Harriett
    This looks wonderful, but I do have a question. In your ganache directions you state, “Then, pour the coconut sugar into a pan, followed by cream and salt.” Yet, in the ingredient list there is no cream measurement listed. Water is the ingredient before salt. Can you confirm if cream is an ingredient and if so, how much? Thank you very much.

    1. Hi Cindy, thank you so much! By cream, I mean the cashews and water that you will have blended together by that point in the recipe 😀 I hope this helps, and you enjoy the cake!!! Let me know how it goes 🙂 best wishes, Harriet

  7. Hello ! The cake looks lovely. I was wondering if the specific flours Millet, quinoa and buckwheat are completely necessary or if they could be substituted for oat flour or regular? I have everything else in my pantry but those types!

    Thanks ahead, I can’t wait to try it!

  8. Hello! This recipe looks delicious, and I am looking forward to try it. I have a (maybe silly) question though: Cocoa butter is very expensive here in Greece, so I was wondering what would happen if I substituted it with olive oil. I know it is a totally differend kind of fat, and also a liquid, but I want to give it a try, if you think it would not ruin the cake!
    Thank you in advance, and greetings from sunny Greece!

  9. Hi Ioanna! Thank you so much! I haven’t tried it with olive oil, but you could perhaps sub the sponge recipe in this for my other chocolate sponge recipe which is probably cheaper as it is oil free? http://harrietemily.com/chocolate-fudge-cake/ If not, feel free to try it with olive oil! I’m not sure how it would turn out though, sorry! I hope this helps, and that you enjoy the cake! 🙂

  10. Thank you for your answer!!! I might make both cakes, and try this one with olive oil as said, to see which one I prefer and if this one works with olive oil as well! When I do, I’ll set you know!

  11. hi,
    is it necessary to use zucchini? Can i skip it, will it affect the texture of cake. It is not available or frozen zucchini will work . Instead of apple can i use apple sauce.

    1. Hi Swara, I haven’t tried making it without the zucchini, but I would maybe suggest swapping both the zucchini and apple for the equivalent weight of applesauce? I haven’t tried this before, but hopefully it will work! I hope this helps! Let me know how it goes 🙂

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