Ghostly Caramel Chocolate and Nut Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    1322
based on 1 ratings

No trick, just treat with this delicious cake. From its butterscotch caramel sauce to its marshmallow icing, all balanced with a rich and moist dark chocolate cake.

recipe updated 27 Dec 2023

Ingredients

  • Egg icon
    Egg
    8
  • Icing sugar icon
    Icing sugar
    700 g
  • Peanuts icon
    Peanuts
    100 g
  • Unsalted butter icon
    Unsalted butter
    660 g
  • Dark brown sugar icon
    Dark brown sugar
    120 g
  • Sea salt icon
    Sea salt
    ½ teaspoon
  • Double cream icon
    Double cream
    120 ml
  • Vanilla bean seeds icon
    Vanilla bean seeds
    2 ½ teaspoons
  • Cocoa powder icon
    Cocoa powder
    4 tablespoons
  • Water icon
    Water
    200 ml
  • Dark chocolate icon
    Dark chocolate
    400 g
  • Light brown sugar icon
    Light brown sugar
    600 g
  • Plain flour icon
    Plain flour
    350 g
  • Baking powder icon
    Baking powder
    4 ½ teaspoons
  • Egg white icon
    Egg white
    1 ½
  • Caster sugar icon
    Caster sugar
    120 g
  • Sugar paste icon
    Sugar paste
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Pastry brush
  • kCook icon kCook Multi
  • kCook icon Large glass bowl
  • kCook icon Work surface
  • kCook icon Piping bag
  • kCook icon Jug
  • kCook icon Work surface
  • kCook icon Kcook bowl
  • kCook icon Round pan - 20cm (8")
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Grease 3 clean round pans
  3. Line with parchment paper then set aside
  4. Fit stir tool to kCook bowl
  5. Add unsalted butter, dark brown sugar and sea salt to the kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Attach lid to kCook bowl
  8. Heat with filler cap removed - 120°C, speed 4
  9. Then add double cream and vanilla bean seeds to the kCook bowl
  10. Mix with filler cap removed - 1 min, speed 4
  11. Transfer content of kCook bowl to medium bowl then set aside
  12. Add cocoa powder and water to a clean jug
  13. Stir with tablespoon then set aside
  14. Clean kCook bowl
  15. Fit stir tool to kCook bowl
  16. Add unsalted butter and dark chocolate to the kCook bowl
  17. Fit kCook bowl to kCook Multi
  18. Attach lid to kCook bowl
  19. Heat with filler cap removed - 5 min, 80°C, speed 4
  20. Stir with filler cap removed - 30 sec, speed 6
  21. Scrape
  22. Stir with filler cap removed - 30 sec, speed 6
  23. Transfer content of kCook bowl to large glass bowl
  24. Clean kCook bowl
  25. Fit whisk tool to kCook bowl
  26. Add light brown sugar and egg to the kCook bowl
  27. Fit kCook bowl to kCook Multi
  28. Attach lid to kCook bowl with filler cap fitted
  29. Whisk with filler cap fitted - 5 min, speed 6
  30. Transfer chocolate mixture to kCook bowl
  31. Whisk with filler cap fitted - 2 min, speed 6
  32. Then add plain flour and baking powder to the kCook bowl
  33. Whisk with filler cap fitted - 1 min, speed 4
  34. Transfer content of jug to kCook bowl
  35. Whisk with filler cap fitted - 30 sec, speed 6
  36. Scrape
  37. Whisk with filler cap fitted - 30 sec, speed 6
  38. Scrape
  39. Whisk with filler cap fitted - 30 sec, speed 4
  40. Transfer content of kCook bowl to 3 round pans evenly
  41. Bake - 25 min, 180°C
  42. Let cool
  43. Clean kCook bowl
  44. Fit whisk tool to kCook bowl
  45. Add egg white, caster sugar and vanilla bean seeds to the kCook bowl
  46. Fit kCook bowl to kCook Multi
  47. Attach lid to kCook bowl
  48. Heat with filler cap removed - 75°C, speed 5
  49. Whisk with filler cap fitted - 1 min, speed 5
  50. Whisk with filler cap fitted - 3 min, speed 6
  51. Then add unsalted butter to the kCook bowl
  52. Whisk with filler cap removed - 4 min, speed 6
  53. Add icing sugar to the kCook bowl while machine is running
  54. Transfer content of kCook bowl to piping bag
  55. Turn out content of round pans onto work surface
  56. Add peanuts to a clean small bowl
  57. Assemble
  58. Fill
  59. Repeat
  60. Pipe
  61. Chill in fridge and continue
  62. Knead sugar paste on a clean work surface
  63. Roll small bowl into balls
  64. Shape
  65. Shape
  66. Decorate
  67. Decorate
  68. Decorate
  69. Serve
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