Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup chopped Daim candy bars
- Whipped cream or ice cream, for serving
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
4. Stir in the boiling water until the batter is smooth.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
7. Once the cakes are cool, place one cake layer on a serving plate and spread half of the caramel sauce over the top. Sprinkle half of the chopped Daim candy bars over the caramel.
8. Place the second cake layer on top of the first and repeat with the remaining caramel sauce and Daim candy bars.
9. Serve the cake with whipped cream or ice cream.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 520
Fat: 24g
Saturated Fat: 7g
Cholesterol: 64mg
Sodium: 670mg
Carbohydrates: 74g
Fiber: 3g
Sugar: 53g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added to it.
- If you don't have Daim candy bars, you can use chopped up Heath or Skor bars instead.
Variations:
- You can add a layer of sliced bananas or strawberries between the cake layers for a fruity twist.
- Instead of caramel sauce, you can use chocolate ganache or Nutella for a different flavor.
- You can also add chopped nuts, such as pecans or walnuts, to the cake batter for added texture.
Tips and tricks:
- Make sure to grease and line your cake pans to prevent the cakes from sticking.
- Use a serrated knife to level off the tops of the cakes before assembling the layers.
- To make the cake extra moist, brush each layer with a simple syrup made from equal parts sugar and water.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a simple presentation.
- Pipe whipped cream or frosting around the edges of the cake for a more decorative look.
- Top the cake with additional chopped Daim candy bars or chocolate shavings for added texture.
Garnishes:
- Whipped cream or ice cream
- Chopped nuts
- Chocolate shavings
- Fresh berries
Pairings:
- Coffee or tea
- Hot chocolate
- Red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
Troubleshooting advice:
- If the cake is too dry, try brushing each layer with a simple syrup to add moisture.
- If the cake is too dense, make sure you are not overmixing the batter and that your baking powder and baking soda are fresh.
- If the cake is sticking to the pan, make sure to grease and line the pans properly.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent spoilage.
- Use fresh ingredients and make sure to check expiration dates on your baking powder and baking soda.
Food history:
The Daim candy bar originated in Sweden in the 1950s and is made from almond toffee covered in milk chocolate. This cake is a popular dessert in Scandinavia and is often served during special occasions.
Flavor profiles:
This cake is rich and chocolatey with a sweet caramel flavor and crunchy bits of Daim candy.
Serving suggestions:
Serve this cake as a dessert after a dinner party or as a special treat for a birthday or holiday celebration.
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Region: Swedish
Taste: Rich, Sweet, Chocolatey, Caramelized, Creamy