- 2 eggs
- 250g buttermilk
- 230g Strong black coffee
- 100g vegetable oil
- 15g vanilla extract
- 290g plain flour
- 420g sugar
- 70g Dutch-processed cocoa powder
- 2/3 tbs Bi Carb Soda
- 1tsp baking powder
- 1tsp salt
- 60g unsalted butter
- 200g sugar
- 60g evaporated milk
- 150g marshmallow fluff
- 65g Smooth peanut butter
- 5g vanilla extract
- 200g Salted Peanuts
- 250g cream cheese
- 220g unsalted butter
- 100g Salted Caramel Sauce
- 600g icing sugar
- 250g milk chocolate
- 100g double cream
- 85g white sugar
- 90g glucose syrup
- 30g water
- Pinch salt
- 1 egg white
- 1/8tsp cream of tartar
- 1/2tsp vanilla extract
- 50g brown sugar
- 50g white sugar
- 50g Maple syrup
- 80g Butter
- 150g double cream
- 1 1/2tsp salt flakes
- 1tsp vanilla
Preheat oven to 180 degrees and line three 7 inch plans with baking paper.
Place all wet ingredients into the bowl and mix 10sec/sp8
Add the dry indredients into the wet 10sec/sp6 (it will be very full but will reduce once mixed)
Pour evenly between three tins and cook in oven for 35mins (if a toothpick comes out clean, it is done). While the cake is cooking, make the marshmallow fluff and salted caramel sauce if you don't have some already done.
Allow cakes to cool in tins (while cooling make the nougat filling) then turn out and level tops if needed.
Marshmallow Fluff -
Place sugar, corn syrup, water and salt in bowl. Put on for 8min/Var/sp3
Remove syrup into a heat proof bowl (and cover with a towel to keep hot)
Quickly wash out bowl and dry well. Add butterfly whisk.
Place egg whites, cream of tartar salt in bowl and mix 3mins/37deg/sp3.5 until light and fluffy.
Place Thermomix on 4mins/sp4 and gradually pour the hot syrup through the lid. In the last 30seconds add the vanilla.
Use immediately or store in jars in fridge for 2 weeks.
Salted Caramel Sauce -
Place all ingredients in the bowl 10mins/Var/sp3
When finished, place into jars and store in fridge
Add the butter, sugar and milk to the bowl and cook for 10mins/VAR/sp2.
Add peanut butter, marshmallow fluff and vanilla mix 10sec/sp3
Add peanuts and mix10sec/sp4. Pour into another bowl and allow to cool completely (you can place in fridge to speed up this process, but stir occasionally)
Add butter, cream cheese, icing sugar and mix 2mins/sp8.
Add caramel sauce and mix 5sec/sp6.
Start assembing by placing one cake on plate, then adding half the nougat followed by a drizzle of sauce. Then the 2nd cake, the remining nougat and another drizzle of sauce, then the 3rd piece of cake. Cover the whole cake in buttercream icing and set in the fridge for minimum of an hour (I had enough icing to do a double coat)
Add half of chocolate and chop 5sec/sp10
Add cream then mix 4mins/50deg/sp5.
Add remaining chocolate and mix 3mins/sp6.
Pour ganache over top of the cold cake allowing it to dribble down sides (if you think it is going to be too runny, allow to stand on bench for a while until it reaches desired texture).
Place in fridge to set then drizzle over the top some more salted caramel and dress cake with chocolate leaves and peanuts. Store in fridge.
Salted Buttercream Icing
MIlk Chocolate Ganache
Accessories you need
To make chocolate leaves melt chocolate for 3mins/50deg/sp3 until melted and smooth then paint the melted chocolate onto the back of leaves (depending on the consistancy, you may required 2-3 coats). Place in fridge to set then use tweesers to remove the leaf.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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