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How to make yummy Red velvet choco cherry bombe ?

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Red velvet choc cherry bombe


Serves 10 | prep 40 mins | cooking 1 hour 15 mins

Ingredients



  • 185g butter, chopped
  • 250ml (1 cup) golden syrup
  • 80ml (1⁄3 cup) treacle
  • 3 eggs, lightly whisked
  • 160ml (2⁄3 cup) milk
  • 300g (2 cups) plain flour
  • 115g (3⁄4 cup) self-raising flour
  • 300g (1 1⁄2 cups, firmly packed) brown sugar
  • 1 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 100g crystallised ginger, finely chopped
  • *Edible ginger flower, to garnish (optional) 
  • ginger & white chocolate buttercream
  • 300g white chocolate, finely chopped
  • 150ml thickened cream
  • 280g unsalted butter, at room temperature 
  • 90g pure icing sugar
  • 1 tsp vanilla extract
  • 2-2 1⁄2 tsp ground ginger, to taste
  • caramel sauce
  • 155g (3⁄4 cup, firmly packed) brown sugar
  • 185ml (3⁄4 cup) thickened cream
  • 2 tbs golden syrup
  • 100g butter, chopped


Directions:


Preheat oven to 160°C/140°C fan forced. Lightly grease the base and side of 2 round 20cm (base measurement) cake pans. Line the bases with baking paper.
Stir butter, golden syrup and treacle in a large saucepan over low heat for 5 minutes or until butter has melted. Remove from heat. Set aside to cool slightly. Quickly stir in eggs and milk. Sift in plain flour, self-raising flour, brown sugar, bicarbonate of soda, ground ginger, mixed spice and ground cinnamon. Stir until mixture is well combined.
 Pour into pans. Bake for 1 hour 10 minutes until a skewer inserted into each cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto rack. Cool completely.
 For buttercream, place chocolate in a heatproof bowl. Heat cream over medium-high heat until almost boiling. Pour over chocolate. Stir until melted. Set aside to set. Use electric beaters to beat butter, icing sugar, vanilla and ginger in bowl until creamy. Add chocolate mixture, beating well to combine.
 For caramel, stir sugar, cream and syrup 
in pan over medium heat for 5 minutes or until sugar dissolves. Simmer for 3 minutes until thickened. Remove from heat. Add butter and stir until dissolved. Cool to room temperature.
Slice cakes in half horizontally. Spread buttercream over each layer and sandwich together. Coat top and side with remaining buttercream. Drizzle with caramel sauce and sprinkle with crystallised ginger. Top with edible ginger flower, if desired.

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