Magic Caramel Spike Cake
This unbeatable cake with chocolate, caramel, hazelnuts, and honey is so good, you'll swear it's magic!
Ingredients
- 7 oz flour
- 5 tbsp cocoa powder
- 7 oz sugar
- 2 tsp baking powder
- 2 tbsp vegetable oil
- 12 fl oz milk
- 1 tsp vanilla extract
- 3.5 oz caramels or English toffee bits
- 4 oz peeled hazelnuts
- 16 oz sugar
- 5 fl oz sparkling water
- 2 tbsp honey
Instructions
- Preheat the oven to 325°F. Mix the flour, cocoa powder, sugar, baking powder, vegetable oil, milk, and vanilla extract until a smooth batter forms. Pour the batter into a 7-inch springform pan lined with parchment paper.
- Break up the caramels and push them into the batter (or spread the English toffee bits through the batter). Completely cover the candy pieces with batter.
- Push the hazelnuts into the batter and bake the cake for 45 minutes. Let the cake cool completely in the pan before moving onto Step #4.
- In the meantime, prepare the caramel syrup by combining the mineral water and sugar in a pot over medium heat. Bring to a boil, stir in the honey, and cook until the liquid turns an amber caramel color. Carefully pour the caramel syrup over the cake and wait 5 minutes.
- Turn the pan over and let the caramel syrup slowly drip down. Wait for the caramel spikes to completely solidify and then turn the pan right side up. If the spikes are too long, you can trim them with scissors.
