Some call it chemistry, we call it magic! Amazingly, the chocolate and custard layers of this cake reverse positions during the baking process.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira
Magical chocolate and custard layer cake with lime caramel sauce
- 100g tinned caramel
- 45ml (3 tbsp) lime juice
- 190g self-raising flour
- 200g brown sugar
- 250ml (1 cup) evaporated milk
- 125ml (½ cup) sunflower oil
- 90ml (6 tbsp) cocoa powder
- 2 large eggs
- 1 x 385g tin condensed milk
- 1 x 380g tin evaporated milk
- 125ml (½ cup) fresh cream
- 30ml (2 tbsp) lime zest
- 30ml (2 tbsp) brown sugar
- 4 large eggs
- 5ml (1 tsp) vanilla essence
LIME CARAMEL SAUCE
- 75ml (5 tbsp) fresh cream
- 100g tinned caramel
- zest of 1 lime
- 15ml (1 tbsp) lime juice
- pinch sea salt flakes
- 50g chopped almond brittle, to serve
Preheat the oven to 160°C and place the oven rack in the middle of the oven. Grease a large bundt tin with non-stick cooking spray and place it in a baking tray.
For the cake layer, melt the tinned caramel and 45ml (3 tbsp) lime juice together in a small saucepan over low heat and whisk until smooth. Pour the mixture into the greased bundt tin and set aside until needed.
Combine the self-raising flour, 200g brown sugar, 250ml (1 cup) evaporated milk, sunflower oil, cocoa powder and 2 large eggs, and beat with an electric mixer, 2 minutes.
Pour the chocolate mixture over the caramel layer into the preparedbundt tin.
For the custard layer, place all of the ingredients in a food processor and blitz, 1 minute. Gently pour the custard mixture over the chocolate layer in the bundt tin.
Cover with foil and transfer the tray to the oven. Fill the tray with enough water to come 2cm up the sides of the bundt tin. Bake, 1 hour 40 minutes or until a cake tester comes out clean when inserted into the centre of the cake.
For the lime caramel sauce, put all of the ingredients into a small saucepan and place over low heat. Whisk until smooth and warmed slightly, then remove from heat.
Remove the baking tray from the oven. Lift the bundt tin from the tray and place it on a kitchen towel to cool, 1 hour.
Unmould the cake by placing a plate on top of the bundt tin and gently flipping it over. Remove the tin. Drizzle the lime caramel sauce over the cake and garnish with the almond brittle.
Leftover cake can be refrigerated and served chilled or warmed slightly, with ready-made custard or vanilla ice cream.