Chocolate & Caramel Loaf Cake
Loaf cakes have quickly become one of my favourite bakes. This chocolate & Caramel loaf cake is exactly what is says on the tin. A Chocolate loaf cake, caramel buttercream, caramel drizzle and decorated with some caramel Easter eggs.
Servings: 10 servings
Ingredients
For the Loaf Cake
- 200 g Unsalted Butter or Stork
- 200 g Caster Sugar
- 175 g Self-Raising Flour
- 25 g Cocoa Powder
- 4 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 30 ml Whole Milk
For the Buttercream
- 150 g Carnations Caramel
- 300 g Icing Sugar
- 150 g Unsalted Butter
- 1-3 tsp Whole Milk
For the Decoration
- 100 g Carnations Caramel
- 3 Caramel Eggs
Instructions
To Make the Loaf Cake
- Preheat the oven to 180C (160CFan) and line a loaf tin with baking parchment. Leave to one side.
- In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, cocoa powder, eggs, vanilla extract, baking powder and milk and mix again until combined.
- Fill the tin with the chocolate cake mixture.
- Bake in the oven for 45-50minutes or until a skewer inserted into the centre comes out clean.
- Leave to cool fully in the tin.
To Make the Buttercream
- While the cake is cooling make the buttercream.
- In a bowl mix together the caramel, icing sugar and butter until it is combined.
- If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.
- Put your buttercream into a piping bag.
To Decorate
- Remove your loaf cake from the tin and place it on your serving plate. Pipe the buttercream on the top of the cake.
- In a heatproof bowl add the caramel and pop in the microwave for 10 seconds to soften. Add to a piping bag and cut of the tip.
- Drizzle the caramel over the top of the cake.
- Cut your eggs in half and pop them on top.