Salted Caramel Twix Cake Recipe

Everyone loves cakes at the moment featuring chocolate bars. They are great to use as a decoration and even better if they actually TASTE like the chocolate bar like this cake does. This cake uses a store bought vanilla cake mix, either your own or a store-bought salted caramel sauce (the one from Woolworths is super thick and just right), a simple chocolate ganache and a few Twix bars to decorate. I had so much confidence in this cake tasting good I actually made it twice in one week. The first time was a disaster because the instructions I had were terrible, the caramel stuck to the cling wrap (and it shows cling wrap in the photo so IGNORE that cause baking paper is the go) and the freezing instructions were wrong as well as some other issues so I made it again my way and it was perfect!

1 x Greens Golden Butter Cake mix (substitute any plain butter cake mix)

Short Bread
150g Plain Flour
65g Icing Sugar
25g Unsalted Butter
2 Egg Yolks
2-3 tbsp. water

Salted Caramel
300ml salted caramel sauce*
50g milk chocolate melts

Chocolate Ganache
225g Milk Chocolate Melts
110g Cream

Twix bars to decorate

Method

Cake: Pre heat the oven to 180C/160C fan-forced/350F. Prepare a loaf tin approx. 25cm x 11cm by greasing with cooking oil spray. Line the tin with baking paper. Follow directions as stated on the box. Bake in the middle of the oven for about 35 minutes or till golden and baked through. Leave in pan for 5 minutes then turn onto a wire rack to cool completely.

Short Bread: Place the flour, icing sugar and butter in the bowl of a food processor and pulse till it resembles find bread crumbs, then add the egg yolks and combine. Add just enough water so that it comes together into a ball. Flatten it slightly and wrap the dough with plastic wrap, rest in the fridge for 15 minutes. On a lightly floured surface roll out the dough to 5 millimetre thickness and cut out a rectangle the same size as the loaf tin (you can trim it later when it’s baked so it doesn’t need to be exact). Bake in the oven at the same temperature you baked the cake for 12 minutes. Remove from the oven and allow to cool completely on the baking tray.

Caramel Sauce: Place the salted caramel dessert sauce in a saucepan and heat through while constantly stirring. Remove from heat as soon as it comes to the boil. Add the milk chocolate and stir until well combined and you have a smooth glossy caramel. Set aside to cool slightly. Using the same loaf tin, grease it well and line with baking paper making sure the baking paper extends up the sides. It is really sticky when it sets and will be difficult to remove it you have gaps. Pour the caramel onto the baking paper so it evenly covers the bottom. This photo shows cling wrap (which stuck really badly) so make sure you use baking paper!

Lay the cake gently on top of the shortbread and trim the shortbread so it is the same size as the base of the cake. Then dip a spoon into the caramel and spread a thin layer over one side of the shortbread.

Take the cake and gently turn it upside down onto the caramel (so the top of the cake is now on the base). Then put the caramel side of the shortbread onto the exposed side of the cake in the tin.

Cover the whole thing with cling film and freeze for several hours so the caramel sets rock hard (I left mine overnight).

When you are ready to complete the cake, make the ganache.

Chocolate Ganache: Place the chocolate in a heat proof bowl. Bring the cream to the boil and pour it over the milk chocolate pieces. After 5 minutes use a whisk to stir the chocolate and cream together till it is smooth and glossy. Leave to cool slightly.

Remove the cake from the freezer and carefully flip it over on to a serving tray that you have placed a few pieces of baking paper on that you can easily remove with the ganache has set. Peel off the baking paper.

Pour over the chocolate ganache a little bit at a time so you can use a palette knife to evenly coat the sides. If you have a hair dryer with a cool setting, you can blow air over the top to give the cake the rippled effect of a Twix. Use some Twix bars to decorate.

*you can make your own caramel sauce if you want but, – I bought the Woolworth’s Select Salted Caramel sauce – it is really thick and it needs to be thick. If you substitute a different brand that’s a bit on the runny side, I would add extra milk chocolate pieces to thicken it up.

Yum

Salted Caramel Twix Cake

Ingredients

1 x Greens Golden Butter cake mix (or substitute any plain butter cake mix)
Short Bread
150g Plain Flour
65g Icing Sugar
25g Unsalted Butter
2 Egg Yolks
2-3 tbsp. water
Salted Caramel
300ml salted caramel sauce*
50g milk chocolate melts
Chocolate Ganache
225g Milk Chocolate Melts
110g Cream
Twix bars to decorate

Instructions

Method
Cake: Pre heat the oven to 180C/160C fan-forced/350F. Prepare a loaf tin approx. 25cm x 11cm by greasing with cooking oil spray. Line the tin with baking paper. Follow directions as stated on the box. Bake in the middle of the oven for about 35 minutes or till golden and baked through. Leave in pan for 5 minutes then turn onto a wire rack to cool completely.
Short Bread: Place the flour, icing sugar and butter in the bowl of a food processor and pulse till it resembles find bread crumbs, then add the egg yolks and combine. Add just enough water so that it comes together into a ball. Flatten it slightly and wrap the dough with plastic wrap, rest in the fridge for 15 minutes. On a lightly floured surface roll out the dough to 5 millimetre thickness and cut out a rectangle the same size as the loaf tin (you can trim it later when it's baked so it doesn't need to be exact). Bake in the oven at the same temperature you baked the cake for 12 minutes. Remove from the oven and allow to cool completely on the baking tray.
Caramel Sauce: Place the salted caramel dessert sauce in a saucepan and heat through while constantly stirring. Remove from heat as soon as it comes to the boil. Add the milk chocolate and stir until well combined and you have a smooth glossy caramel. Set aside to cool slightly. Using the same loaf tin, grease it well and line with baking paper making sure the baking paper extends up the sides. It is really sticky when it sets and will be difficult to remove it you have gaps. Pour the caramel onto the baking paper so it evenly covers the bottom.
Lay the cake gently on top of the shortbread and trim the shortbread so it is the same size as the base of the cake. Then dip a spoon into the caramel and spread a thin layer over one side of the shortbread.
Take the cake and gently turn it upside down onto the caramel (so the top of the cake is now on the base). Then put the caramel side of the shortbread onto the exposed side of the cake in the tin. Cover the whole thing with cling film and freeze for several hours so the caramel sets rock hard (I left mine overnight).
When you are ready to complete the cake, make the ganache.
Chocolate Ganache: Place the chocolate in a heat proof bowl. Bring the cream to the boil and pour it over the milk chocolate pieces. After 5 minutes use a whisk to stir the chocolate and cream together till it is smooth and glossy. Set aside to cool slightly.
Remove the cake from the freezer and carefully flip it over on to a serving tray that you have placed a few pieces of baking paper on that you can easily remove with the ganache has set. Peel off the baking paper. Pour over the chocolate ganache a little bit at a time so you can use a palette knife to evenly coat the sides. If you have a hair dryer with a cool setting, you can blow air over the top to give the cake the rippled effect of a Twix. Use some Twix bars to decorate.

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