Caramel Chocolate Gateau
I baked a simple Caramel Chocolate Gateau to celebrate Foodomania’s 5th birthday!
A simple chocolate sponge cake cut into layers, sandwiched with some homemade caramel sauce and chocolate fudge frosting. That’s what this gateau is. If you have the frosting ready, this shouldn’t take more than an hour-hour and a half to put together. A Gateau is just a fancy name for cake with layers – layers of cake, frosting, fruit and other delicious things you find in desserts. Since I’m a huge fan of chocolate (who isn’t) and caramel (again, who isn’t?), I thought this would be an ideal way to kick off the next year of Foodomania! 5 years. I’ve been doing this on Foodomania.com for 5 years now. How did a seemingly simple hobby make such a huge difference to my life? I’ll probably never know. But I’m glad I stumbled upon an outlet that lets me use my time a productively. In the 5 years since I started food blogging, I’ve posted over 500 recipes, worked with some amazing brands and realized some impressive goals I never thought I could achieve. I’m excited for what I could do with this space I call my own. I’ll probably like to venture into some innovative recipes, reviews and maybe even video-blogging! Cheers to 5 years and here’s to many, many more! To make this you’ll need –
- A Chocolate Cake – use your favorite recipe. I doubled the recipe to make a large 9 inch cake.
- Caramel Sauce – I followed my easy microwave caramel sauce recipe. You can also make it the traditional way or use store-bought caramel sauce.
- Chocolate Ganache or Chocolate Fudge Frosting (or any chocolate frosting you desire) – Try to keep it on the darker side, since the caramel sauce is sweet already. Chocolate Chips Other chocolates you may like (I used TWIX and Mars Bars)
Caramel Chocolate Gateau – Steps to make the cake
- Cut your cake into 2 or 3 layers. You can carefully cut it with a knife. I’ve found that using a thin always gets you perfectly even layers. Here’s a video on how I cut my cake layers –
- Place the bottom layer on a serving plate. Place some tissues or paper all around and beneath the cake. That way, you can decorate the cake however you like. And when its done, just remove the papers from underneath the cake. So the excess frosting falls on the paper and your serving plate still looks clean.
- Spread a thin layer of caramel sauce all over the layer. You can add how much ever you like. But caramel tends to get a little too sweet when used in excess. A very thin layer is more than enough in most cases.
- Then add a layer of chocolate ganache or fudge and spread it all over.
- Add some chocolate chips and chunks of TWIX or Mars bars (optional)
- Add the second layer on top of the frosting. I decided to do only 2 layers. Repeat the same process. Finish off by frosting the sides of the cake with some chocolate frosting too.
- Chill the cake for at least 30 minutes to let the frosting set. Slice and serve!
Note: If you’re keeping it in the fridge longer than 30 minutes, the cake might tend to get a little harder. To serve, warm it for less than 10 seconds. Or keep it out at room temperature for 15-20 minutes.