The drips are optional but are fun to try! A squeeze bottle is handy for the drips. Many thanks to AGA Demonstrator Naomi Hansell for this wonderful recipe.
300g self raising flour
150g caster sugar
150g light brown soft sugar
4 tbsps salted caramel sauce
50g fudge pieces or roughly chopped fudge
Salted caramel sauce - mix 22g caster sugar and 60ml water, heat until bubbling them remove from the heat. Mix in 50g butter and 175ml cream and whisk well. Add 1 1/2tsp sea salt, mix and cool.
White chocolate buttercream - 250g soft butter, 500g icing sugar, a tsp vanilla essence, 100g melted white chocolate. Whisk all the ingredients together until pale.
White chocolate ganache - heat 300ml whipping cream until just ‘shivering’, stir in the white chocolate, remove from the heat and stir until smooth.
1. First make the caramel sauce if you need to, then make the cake by mixing the soft butter and sugars, then add the eggs one by one. Stir in the caramel sauce and finally fold in the flour and fudge pieces.
2. Divide between the two 23cm cake tins and bake in the AGA baking oven, on the grid shelf on the floor for 30 mins or until the cakes and well risen and firm in the centre. For an AGA R5 Series 2-oven, cook in the same way in the roasting oven with the cold plain shelf on the third set of runners. In a conventional/fan oven, bake at 180/160C for 30 mins. Cool for a moment or two then turn out on to a wire cooling rack.
3. Once cooled, cut each cake through the centre horizontally to create 4 layers. Top each layer with buttercream and put a thin layer on the top and all round the sides. Chill until firm. Repeat with a second thin layer of buttercream on the top and sides to give a really smooth finish and chill again.
4. Make the ganache and allow to cool until dripping quite slowly - test on the side of the bowl. Then either use a squeeze bottle to create each drip separately or just spoon the ganache over the top and gently encourage it over the edges to drip naturally.