Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chocolate vanilla blocks cake with caramel butter cream. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sift the confectioners' sugar in a separate bowl. Add one cup at a time to the butter, beating very well after each addition. Add the salt, vanilla, and heavy cream. In a bowl, combine the flour, cocoa powder, baking soda and baking powder.
Chocolate Vanilla Blocks Cake with Caramel Butter Cream is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Chocolate Vanilla Blocks Cake with Caramel Butter Cream is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook chocolate vanilla blocks cake with caramel butter cream using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate Vanilla Blocks Cake with Caramel Butter Cream:
- Make ready 2 1/2 cup flour
- Prepare 2 teaspoon baking powder
- Prepare Pinch salt
- Make ready 200 g Butter/margarine
- Get 4 large eggs
- Make ready Vanilla essence
- Take 1/4 cup cocoa powder
- Get For the topping:
- Make ready 1/2 cup apricot jam, softened
- Prepare 1 cup fresh cream
- Make ready 1 can caramel
- Take Mixed seeds to decorate
In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt.
Instructions to make Chocolate Vanilla Blocks Cake with Caramel Butter Cream:
- Prepare the oven to 180°C. Grease two loaf tins. In a mixing bowl, add all the ingredients for the sponge cake (leave out the cocoa powder for later use). Using the electric hand mixer, blend everything together to a smooth battery, for about 3 minutes. Divide the batter in two equal halves and place the other in another bowl. Pour the cocoa powder into the other half and mix until all is incorporated and brown. Pour the two batters each into baking tins and bake for 50-60 minutes. Let it cool.
- Meanwhile, in a small bowl, blend together the cream, caramel until doubled in size and thick. Then chill. Take the cool sponges and cut each one in half lengthwise, so you can have 2 long section of chocolate sponges and 2 long section of vanilla sponges. Brush all sides of each with melted jam.
- On a serving tray, place the chocolate and vanilla sponge, sandwich with a thick layer of the caramel cream inbetween and sides. Then place the remaining chocolate sponge on top of the vanilla sponge, then the vanilla on top of the chocolate, sandwich with caramel cream and all over the cake.
- Sprinkle with mixed seeds. Enjoy!
- Ready to serve and ENJOY!
Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, and salt. Tip: grease only the BOTTOM of the pan like it says on the box. Cook over medium heat, stirring occasionally, until the sugar melts. Once the mixture comes to a boil, don't stir.
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