I searched for ages for a good basic recipe for a caramel cake, preferably using Dulce de Leche, but nothing seemed to match up to my memory of this recipe from Dan Lepard. The original recipe was simple to follow and made a light, well-flavoured cake.
This time I wanted to use the cake batter to make a bundt cake rather than two layers to be sandwiched together. I used already ground untoasted hazelnuts rather than toasting whole nuts and grinding them myself. I also added 100g plain chocolate chips to the batter. Before spooning the batter into the prepared bundt tin I sprinkled 75g of Dorset Cereal Chocolate Granola in an even layer around the base. (Still looking for ways to use this cereal!). The cake took about 45 minutes to bake at 180C. I cooled the cake for 15 minutes in the tin before easing it away from the edges and turning it out onto a wire rack to finish cooling.
I finished the cake with a drizzle of caramel glaze made by mixing 4 tablespoons each of icing sugar and Dulce de Leche, and a little water. I was a bit heavy handed with the water, and had used the last of my icing sugar, so the glaze was a little thinner than I had intended.
This cake had a lovely flavour, a subtle blend of chocolate, caramel and hazelnuts. The granola topping did not show up as well as I'd hoped, as the brand of Dulce de Leche I used gave the cake quite a dark colour, but it was evident as a different texture and flavour when eating the cake.