The drips are optional but are fun to try! A squeezy bottle is handy for the drips. Many thanks to AGA Demonstrator Naomi Hansell for this wonderful recipe.
Serves 12
Butter for greasing
22g caster sugar
60ml water
50g butter
175ml double cream
1 ½ tsp sea salt
300g butter, softened
150g caster sugar
150g light brown soft sugar
5 eggs, beaten
300g self raising flour
50g fudge pieces
150ml whipping cream
200g white chocolate
250g butter, softened
500g icing sugar
1tsp vanilla essence
100g white chocolate, melted
Preparation Time: 50 minutes. Cooking Time: 40 minutes.
1. Grease and line two 23cm cake tins with baking parchment.
2. First make the caramel sauce; place the caster sugar and water in a small pan and heat on the simmering plate, hotplate on simmering setting or induction on medium. Allow to bubble for about 5 minutes until it becomes light golden brown and caramel is formed.
3. Remove from the heat, cool slightly, then stir in the butter and cream and whisk well. Mix in the sea salt and cool.
4. Next make the cake, cream the butter and sugars in a stand mixer until light and fluffy.
5. Gradually whisk in the eggs a little at a time, followed by 4tbsp caramel sauce. Fold in the flour and fudge pieces until evenly mixed.
6. Divide the mixture between the cake tins and place in the oven CAST IRON OVEN: on the grid shelf on the floor of the baking oven or oven on B4. FAN OVEN: preheated to B4/160oC/325oF. Bake for 25-30 minutes or until the cakes and well risen and firm to the touch.
7. Cool in the tins for a few minutes then turn out on to a wire cooling rack to cool completely.
8. Meanwhile make the ganache; heat the cream in a small pan on the simmering plate, hotplate on simmering setting or induction on medium until just ‘shivering’. Stir in the white chocolate, remove from the heat and beat until smooth. Allow to cool until dripping quite slowly - test on the side of the bowl.
9. To make the buttercream; place the butter in a large bowl and gradually beat in the icing sugar. Beat in the vanilla essence and melted white chocolate to form a spreadable icing. Add a tablespoon of boiling water to soften if needed.
10. Once cakes are cooled, cut each cake through the centre horizontally to create 4 layers. Top each layer with buttercream and place on top of each other, spread a thin layer of buttercream on the top and sides. Chill until firm.
11. Repeat with a second thin layer of buttercream on the top and sides to give a really smooth finish and chill again.
12. Either use a squeezy bottle to create each drip separately or just spoon the ganache over the top and gently encourage it over the edges to drip naturally.
