Magical chocolate and custard layer cake with lime caramel sauce – Food & Home Magazine
Amazingly, the chocolate and custard layers of this cake reverse positions during the baking process.
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Cooking tools:
- Bundt pan
- Food processor
- Hand mixer
- Cake tester
- Oven
- Stove
- Baking pan
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Aluminum foil
- Kitchen towel
- Plate
Ingredients
- <h3>CAKE LAYER</h3>
- 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
- <h3>CUSTARD LAYER</h3>
- 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
- <h3>LIME CARAMEL SAUCE<h3>
- 75ml (5 tbsp) fresh cream
- zest of 1 lime
- 15ml (1 tbsp) lime juice
- pinch sea salt flakes
- 50g chopped almond brittle, to serve
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