White Chocolate Caramel Cake Bars
These white chocolate caramel cake bars really do look too good to eat, but then they are too delicious not to.
For the caramel
- 200 gr white sugar
- 60 gr unsalted butter
- 120 ml heavy cream
For the cake
For the caramel buttercream
- 75 gr softened unsalted butter
- 75 gr powdered sugar
- 75 gr caraamel sauce you can use store bought dulce de leche which also works well
- 300 gr white chocolate
First make the chocolate cake You will have some left over but chocolate cake never goes to waste.
- Preheat the oven to 350f and grease and line a large baking sheet with parchment paper. I used a 9¨ x 13¨
- In a large bowl whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In a separate bowl whisk together the vegetable oil, milk, vanilla and eggs then add these into the dry ingredients and mix until combined with a spatula.
- Add in the hot water and whisk until you have a smooth mixture
- Pour onto the baking sheet and place in the oven for around 30 minutes until a toothpick comes out clean when inserted in the centre.
- Allow to cool completed before cutting and assembling.
Now make the caramel which will form part of the filling and also make the caramel buttercream (or you can use dulce de leche in the buttercream)
- In a wide bottomed pan, place the sugar and heat over a medium heat. Wait until you can see the sugar melting then stir using a spatula until the sugar liquid has turned a light golden colour.
- At this stage add in the butter carefully (it will bubble vigorously) and stir until it has melted and is fully mixed into the caramel.
- Remove from the heat and pour in the double cream continuing to stir – again it will bubble so take care when doing this.
- Pour into a jug and set aside to cool.
Now prepare the chocolate for the moulds.
- First start by melting the chocolate. Place two thirds of the chocolate into a heat proof bowl and microwave in thirty second intervals stirring between each heating.
- Once melted (do not let it exceed 113 degrees) remove and add in the remaining chocolate pieces and stir until they have melted and the temperature has reduced to around 87-89 degrees.
- Pour a little of the chocolate into the mould and using a brush, brush to coat all sides. Repeat with another layer of the chocolate then place in the fridge to set. Ensure you have a thick even coating.
Now make the buttercream once the caramel has cooled sufficiently:
- Using an electric whisk, beat the sugar until light and fluffy then gradually add in the powdered sugar.
- Once fully combined, add in the cooled caramel sauce and whisk until you have a smooth caramel buttercream.
- Remove the moulds from the fridge and pour an even layer of caramel on the base. Place back in the fridge to chill whist you make the cake filling.
- Take equal amounts of cake and caramel buttercream, crumble the cake into crumbs then mix with the buttercream until fully combined.
- Remove the moulds from the fridge and fill to almost the top with the cake mixture. Take the wooden sticks and gently place into the cake bars being careful not to dislodge the fillings.
- Place back in the fridge for ten minutes then cover the tops with the remaining melted chocolate.
- Use a palette knife to smooth the chocolate.Place back in the fridge to chill completely.
- To decorate, i melted a little more white chocolate, added a few drops of red food colouring then piped it across the top of each cake bar and added a few pink sprinkles.I store mine in the fridge until ready to eat.