This recipe is super tasty and super simple. I have replaced the sugar with rice malt syrup- why? To lower the sweetness. It is still really tasty but not sugary sweet. This recipe is adapted from www.bakeplaysmile.com
Ingredients
- 250 g butter chopped
- 350 g rice malt syrup
- 1 cup (250g) milk full cream
- 180 g Cadbury Caramilk chocolatesee notes
- 225 g (1 ½ cups) plain flour
- 75 g (½ cup) self-raising flour
- 2 tsp vanilla extract
- 3 eggs room temperature
For the ganache
- 180 g Cadbury Caramilk chocolate
- 80 ml (⅓ cup) thickened cream
Method
- Preheat oven to 150c Fan force oven. Grease and line a 20cm round cake tin (spring form tin is the best)
- Set up double boiler – saucepan with boiling water and a metal heat proof bowl over the top. Add butter, brown sugar and caramilk. Turn heat down to medium, melt ingredients. Once melted add milk and stir thru.
- Remove from heat and take mixing bowl off the saucepan. Ad in plain flour, SR flour, vanilla extract, eggs. Mix together till smooth
- Pour mixture into cake tin. Bake for 60 minutes or till skewer comes out clean. Allow to cool.
- Back to a double boiler add more Caramilk and melt down. Add in thickened cream and stir till combined. Let cool and once it has thickened pour over cake.
- Slice up and enjoy!
Have you enjoyed this article? Learn more about how to create meaningful moments with your children through Activities with Kids.
