Chocolate waffle sponge cake
published on 28 February, 2018 at 11:04
4 Large Eggs.
120g Cake Flour.
1 Tsp Vanilla Essence.
500g Greek Yoghurt.
400g Caramel Sauce.
100g Crushed Hazelnuts.
200g Milk Chocolate.
Add the 120g of sugar and the 4 large eggs to a bowl and whisk until they become pale and fluffy.
Add in the cake flour a little at a time stirring in with a wooden spoon.
Take a 17cm cake tin (grease if not non stick) and cut waffles to line the base.
Pour over the cake batter, do not tap to flatten it will do this on its own.
Bake in the oven for 40 minutes at 170°C or 340°F, the cake is cooked when a toothpick comes out clean when poked in. Be careful not to open the oven door for the first 30 minutes.
When cooked allow to cook completely.
Remove from the cake tin and flip upside down so that the waffles are on the top.
Cut into three sections*
Whisk together the cream and vanilla essence to stiff peaks.
Fold in the Greek Yoghurt.
Take a third of the cream and yoghurt mix and place on to the bottom layer using the cake tin to form the sides.
Pour over half of the caramel sauce taking care not to go too close to the edge.
Add the middle layer of the cake.
Add another layer of the cream mix and repeat adding the second half of the caramel sauce.
Add the final top layer with waffles and then place in the fridge for 2 hours.
Remove the outside of the cake tin and use the remaining yoghurt mix to line the sides of the cake.
Add the crushed hazel nuts to the bottom half of the sides of the cake.
Melt the milk chocolate and pour over the top of the cake using a pastry brush to distribute and enable the waffle texture to show through the chocolate.
Use a spoon to drip chocolate down the side of the cake.
*Using wooden skewers as a guide can help make a straight cut.
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