The Magic Faraway Tree Toffee Shock cake

 

Crikey .... Thats a mighty tall cake ....

 

As some of you may know  a week or two ago I attended my very first Clandestine Cake Club in a secret location in the beautiful Leicestershire Woodlands  …. You can read all about that over at Midlands Food Bloggers here  http://wp.me/p188II-al ,,,,,, But meanwhile I have had a huge number of requests for the cake I baked to take with me ..  So here it is …

The Magic Faraway Tree Toffee Shock Cake (Idea taken from the wonderful Enid Blyton & Silkie )

For The Vanilla & Chocolate Layers

225g very soft(not melted) unsalted butter , plus extra for greasing

225g Golden caster Sugar

175g Self Raising Flour

85g Ground Almonds

1tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp Vanilla extract

5 tbsp cocoa

For the Caramel & Caramel Chocolate layers

225g very soft(not melted) unsalted butter , plus extra for greasing

175g Light Muscavado Sugar

50g Dark muscavado sugar

175g Self Raising Flour

85g Ground Almonds

1tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp Vanilla extract

1 tbsp cocoa

To Assemble

397g can of caramel ( usually found with the Evaporated & Condensed milk tins)

140g dark choc

140g milk choc

300ml double cream

Fudge pieces and broken toffees and popping candy !!! to decorate

Method

  • Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
  • Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
  • While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
  • When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in).
  •  Spread the chocolate icing over the whole cake to serve and scatter the fudge and toffee pieces with wanton abandonment …..
  • Only place the popping candy on the cake when ready to serve ( Otherwise all the pop will crackle and fizz with no appreciation from the cake eating contingent)
  •  It will keep in a cool place in an airtight container for up to 3 days.

(Recipe adapted from www.bbcgoodfood.com )

Now all of you .. go bake ! Go ! Go ! Go !

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6 thoughts on “The Magic Faraway Tree Toffee Shock cake

  1. Pingback: Loughborough – Once upon a cake…. | CLANDESTINE CAKE CLUB

  2. Pingback: Once upon a cake… « the secateur

  3. Pingback: Making Connections – Cakes, Trains & Automobiles. | the secateur

  4. Pingback: Loughborough – Clandestine Cake Club book launch | CLANDESTINE CAKE CLUB

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