Chocolate Caramel Wreath Cake Recipe

Easily made using our EK4245 Stand Mixer

Ingredients

For the cake
500g caramel
450g caster sugar
350g self-raising flour
200g margarine
100g cocoa powder
5 large eggs
3 tsp vanilla extract
2 tsp Baking Powder

For the icing
600g Icing Sugar, Sifted
300g Unsalted Butter, Softened
A few drops of green food colouring
Chocolate truffles
Red and white sprinkles

 

Method

Step 1: Preheat the oven to 160° C
Step 2: Cream together the margarine and sugar until fluffy, then add the eggs and 2 teaspoons of vanilla extract and whisk together
Step 3: Sieve the flour, cocoa powder and baking powder into the mixture and mix until well combined
Step 4: Grease a Bundt tin with butter and cocoa powder and pour the half the mixture into the tin
Step 5: Add a layer of caramel and top with the other half of the mixture.
Step 6: Bake at 160° C for 50 minutes then leave to cool
Step 7: While the cake is baking, cream together the icing sugar and unsalted butter until a buttercream forms.
Step 8: Add 1 teaspoon of vanilla extract and a few drops of green food colouring to the buttercream and mix it in
Step 9: Using an offset spatula, cover the cooled Bundt cake in a thin layer of green buttercream and use a piping bag with a star shaped tip, pipe circles onto the cake to create a wreath look
Step 10: Add the chocolate truffles to the wreath cake and top the whole cake with sprinkles