I had a request put in a couple of weeks ago, to please make this Amarula Chocolate Caramel Cake as a birthday cake. The request had come from my dear daughter, but I have half an idea that she was asked to make this cake originally !
Well, I am not one to say no to anything Amarula ! Combine that with chocolate and caramel in a cake and you have one heavenly treat.
Amarula Liqueur is very, very popular in South-Africa and I know it is available in other countries as well – some in stores and others only online. Wherever you are, do try to get hold of a bottle, because the Amarula is really something special and nothing else (which I know of) comes even close to the fantastic taste.
But, if you really, really can not find any, you can use just about any kind of Cream based Liqueur – think Baileys, Cape Velvet, Kahlua …
This Amarula Chocolate Caramel Cake is very similar to how we also make our traditional, and equally popular, Malva Pudding (which can be made using Amarula too!) by lightly pricking the baked cake with a fork, which might make you think of a poke cake. But it is not a poke cake in the full sense as there is quite a big difference in pricking and poking.
I have found the original recipe in one of our best known cook books, Kook En Geniet, many years ago, and have tweaked it just a tiny bit over time.
This is not a high rise cake (although it rises high whilst baking – so be sure to use a deep enough baking tin), more of a bar height, but after you add the Caramel and whipped Cream, it is a fair serving size and as it is a rich cake, you also do not have to cut the cake into the usual cake sized slices, but rather into bars.
When I baked the cake a couple of days ago, Vince’s birthday was on February 1st, I doubled the recipe and baked two cakes, one for them to take home, and one for us !
I used a round loose bottom pan for the one cake and a fully lined (baking paper extending over the edges for easy removal after baking) square baking pan for the other cake.
I just about always make my own whipped cream, and in this recipe, I only sweetened the cream lightly, as the Caramel is so very sweet. Speaking of the Caramel – we have ready-made Caramel Condensed Milk available in cans, but I know it is not available everywhere – just Google how to make your own Caramel by cooking a can of sweetened condensed milk in either water or in the slow-cooker, which is how I made it in the 80’s, before we had the luxury of the canned Caramel.