Caramel Butter Cream Layer Cake With Drippy Chocolate Glaze
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Cooking tools:
- Hand mixer
- Mixing bowl
- Non-stick baking paper
- Round cake tin
- Cooling rack
- Saucepan
- Candy thermometer
- Offset spatula
- Cake stand
- Sifter
- Spatula
- Skewer
- Plastic wrap
- Airtight container
- Wooden spoon
- Oven
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Kitchen scale
Ingredients
- 525g unsalted butter, softened
- ¾ cup (180ml) maple syrup
- ¾ cup (165g) caster (superfine) sugar
- 1½ cups (260g) brown sugar
- 2 teaspoons vanilla extract
- 7 eggs
- 3¾ cups (560g) plain (all-purpose) flour, sifted
- 3½ teaspoons baking powder
- ⅓ cup (80ml) milk
- 150g dark chocolate, finely chopped
- 2 teaspoons vegetable oil
- 2 cups (440g) caster (superfine) sugar
- 1 cup (250ml) water
- 1 cup (250ml) single (pouring) cream, at room temperature
- 500g unsalted butter, softened
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