I know everyone loves chocolate but in my home caramel is always – and I mean ALWAYS – the flavour of choice. Milkshakes/puddings/ cakes… if they are given an option they always choose caramel.
When I felt the baking urge recently I bypassed the usual chocolate options in place of caramel. You may have noticed that I do love baking a la caramel… see :
Double caramel self-saucing pudding (https://thehungrymum.com/2016/10/13/salted-caramel-waffles-with-caramel-sauce/)
Salted caramel waffles with caramel sauce (https://thehungrymum.com/2016/10/13/salted-caramel-waffles-with-caramel-sauce/)
Caramel syrup cake (https://thehungrymum.com/2016/05/25/caramel-syrup-cake/)
This cake is so quick and easy and uses just a handful of ingredients. I reckon you would have just about everything you would need in your kitchen. If golden syrup is hard to come by in your neck of the woods you can substitute maple syrup.
There is a fair bit of butter in this cake, which makes it lovely and moist , and the brown sugar helps create the caramel taste.
I topped my cake with dark chocolate ganache as it really adds a delicious finishing touch – plus it makes more than you need so feel free to eat from the pan by the spoonful 😉
GATHER:
¾ cup brown sugar
1 ½ cups self-raising flour
200 grams of butter at room temperature, diced
½ cup milk
2 tablespoons golden syrup
2 eggs
1 teaspoon vanilla bean paste
chocolate ganache:
125 grams dark chocolate, broken into chucks
125 ml cream
LET’S GET TO IT:
Preheat oven to 180C and grease and line the base if a 20cm round cake tin.
Place dry ingredients into bowl of electic mixer fitted with paddle attachment, then add the wet ingredients. Beat on low speed until everything is combined, then increase speed and beat for five minutes.
Pour into pan and bake for 45 minutes and set aside for 10 minutes.
Remove cake from pan onto a wire rack and set aside to cool completely.
Meanehile, make ganache: in a small saucepan over a very low heat melt together the cream and chocolate, stirring constantly, until three quarters melted (the residual healt will melt the rest).
Set aside to room temperature then spread over the top of cooled cake. Slice cake and serve.
the hungry mum 
Wow Hungry Mum! This looks like something we would love– tender caramel cake with all that chocolate topping it! (and the caramel sauced pudding looks awesome too!)– thanks!
Thanks Rhonda! You cannot go wrong with caramel x
What a great recipe using pantry staples. I am definitely going to try this!
Thanks Marcellina 😻
I love caramel as a flavour! This sounds so delicious-thanks so much for the recipe.
Isn’t caramel the best? #teamCaramel
Oh my word this looks delicious! Super moist and easy…love that !
Thanks so much! Easy cakes are my thang 😉
Reblogged this on the hungry mum.
yum love caramel, Looks delicious. Just printed your recipe, thank you
Michael
http://www.MichaelsWoodcrafts.com