Double-Hazelnut Vanilla Caramel Cake – quite a character!

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Re-reading Kathryn Stockett’s best-seller, The Help, I couldn't get one of the characters out of my mind. Appearing almost as often as the main protagonist, Minnie’s Caramel Cake seemed to be a huge part of the story. It made me hungry every time I picked up the book.

I tried to find a definitive recipe for Caramel Cake, but – like Irish stew – it appears to be one of those recipes that no matter what version you use, you’ll set someone’s tongue a-tutting.

Soooooo, I’m not going to try and recreate a Caramel Cake. I am going to make a Double-Hazelnut Vanilla Caramel Cake – hazelnut sponge cake, with a layer of creamy Nutella filling, slip in some crushed meringue, add a layer of caramel, another layer of Nutella/meringue filling. Top this sugar-fest with more caramel - the filling doubles as frosting.  You’ll need a sugar thermometer for the caramel topping.

For 10 generous slices you will need...
... to pre-heat the oven to 160°C


For the Cake Batter

200g butter, at room temperature

180g caster sugar

4 eggs, beaten

150mls fresh milk

1 teaspooon vanilla extract

330g plain flour

3 teaspoons baking powder

50g toasted hazelnuts, chopped

Method

·     First, butter and base-line two 23cm sandwich tins.

·     In a large mixing bowl (or food mixer) beat together the soft butter and sugar until fluffy and paler in colour.

·     In a jug, mix together the eggs, milk and vanilla extract.

·     In another bowl, mix together the flour and baking powder.

·     Slowly add about a quarter of the egg mixture to the butter, beating continuously until combined. Then, add about a quarter of the flour mixture. Continue beating while you add alternate lots of egg and flour to the butter mixture until both have been used up.

·     Finally, add in the toasted hazelnuts and mix until just combined.

·     Divide the mixture between the two buttered, base-lined sandwich tins and bake in the pre-heated oven for 30 minutes. Prod lightly with a finger. The sponges should spring back. If not, give them another 5 minutes or so and test again.

·     Leave to cool in the tin for about 10 minutes before turning out onto a wire rack. Leave to cool completely.

While the cakes are baking, make the fillings...

For the Creamy Nutella Filling

240g cream cheese

130g Nutella

220g icing sugar, sifted

2 single-portion ready-made meringues, crushed into pea-sized bits

·     Place the cream cheese, Nutella, and icing sugar in a mixing bowl and with your hand-held blender set to low, beat together until combined in a smooth mixture. The meringue comes in later...

For the Caramel Filling and Topping

330g sugar

250mls milk

30g black treacle

50g Kerrygold butter

8 tablespoons condensed milk

1 teaspoon vanilla extract

·     Place the sugar, milk and treacle in a saucepan and stir together over a low heat until the sugar has melted. Turn up the heat a little, stirring continuously, until the mixture is bubbling and has reached the ‘soft ball’ mark on your sugar thermometer (116°C or 240°F). Don’t worry if the milk separates. It will all come together in the end.

·     As soon as it has reached the ‘soft ball’ stage, remove it from the heat and add the butter, letting it melt. Stir the melted butter into the mixture – it will seem like this is never going to happen at first, but persist! When the butter has vanished into the mixture, stir in the condensed milk and vanilla extract.

·     Leave the mixture to get cold, beating occasionally to break up the surface crust that forms as it cools.

Assemble when the cakes and the frosting are cold

·     Split each of the cakes and fill both with the Nutella mixture. Sprinkle the filling with crushed meringue before joining the cake halves together again.

·     Pour a generous layer of caramel on top of one cake and stack the other cake on top.

·     Pour the rest of the caramel over the stacked cakes, smoothing with a palate knife. Ensure that the sides are covered.

·     At this stage it looks very brown so I coat the sides with chopped toasted hazelnuts (that makes it triple hazelnut!) or desiccated coconut and drizzle the top with dark chocolate which sets hard and makes a lovely contrast to the soft caramel. You may have other decorating ideas. Either way, prepare for a sugar rush.

Tip
Use ready-made caramel or Dulche de Leche in place of the caramel frosting if you want to save yourself a bit of stirring. 

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