Can a gluten-free cake be anything special? We can say with confidence, it sure can.
By Martyna Angell
I am what you could loosely refer to as an occasional baker – I bake cakes mostly for special occasions. But when I do, the kitchen gets messy and I don’t want to skimp on the indulgence.
Recently, I’ve become utterly smitten by layer cakes.
It might be because layer cakes are whimsical and fun. They fit perfectly somewhere between over-indulgently bold and childishly playful. I’ve pinned more than my share on Pinterest – this one, no doubt, will be saved there as well because it’s great for any occasion.
Let me tell you a little about this slightly over-the-top but oh-so-good Double chocolate and caramel cake.
Sandwiched in between three layers of easy and light-as-air cacao sponge are layers of silky smooth dark chocolate whipped cream. Perfectly bitter-sweet, if you ask me. Because not much in this world can beat the combination that’s chocolate and caramel, the cake, once layered, is drizzled with a gooey salted caramel fudge sauce and sprinkled with crushed sesame snaps – a favourite childhood indulgence of mine – for an added sweet crunch and a touch of nostalgia.
If you are making this an adult-only cake, feel free to drizzle a few tablespoons of coffee or chocolate liqueur over the sponge. It will become a slightly more decadent after-dinner delight.Print
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.