Gooey caramel cakes with caramello

Enjoyable Gooey caramel cakes with caramello Recipe

Fill these little ring cakes with creamy choc goodness for an easy dessert.
Gooey caramel cakes with caramello
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 9 person.


  • 180g butter, at room temperature

  • 155g (3/4 cup) brown sugar, firmly packed

  • 2 tablespoons golden syrup

  • 2 eggs

  • 300g (2 cups) self-raising flour

  • 185ml (3/4 cup) milk

  • 2 x 55g bars Cadbury Dairy Milk Caramello

  • Double cream, to serve

Caramel sauce

  • 50g butter

  • 100g (1/2 cup) brown sugar, firmly packed

  • 125ml (1/2 cup) thickened cream


  • Step 1

    Preheat oven to 180C/160C fan forced. Grease nine 10cm (top measurement) mini fluted bundt pans with melted butter. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the golden syrup. add the eggs, 1 at a time, beating well after each addition. Fold in the flour and milk until well combined. Spoon among the pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

  • Step 2

    Meanwhile, for the caramel, stir all ingredients in a saucepan over low heat until melted. Bring to the boil. Simmer rapidly for 5 minutes or until reduced slightly. Set aside for 10 minutes to cool slightly and thicken.

  • Step 3

    Turn the cakes onto serving plates. Break the chocolate into squares. Cut each square in half diagonally. Spoon cream into the centre of each cake. Top with the chocolate. Drizzle with the caramel.

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