It has 6 layers of sponge. These are made by marking 6 8inch circles on baking parchment. The sponge mix is then spooned onto the parchment and spread out to make a circle. They are only baked for 6 minutes in the oven. I made these sponges last Friday as I knew I wouldn't have enough time on the Saturday. This seemed to work fine.
The butter cream uses egg whites, icing sugar, butter and chocolate. It was not as difficult as the creme au beurre that I have made previously, and thankfully it did not involve heating any sugar this time!
It is difficult to see from the photo, but the pieces on the top of the cake are actually sponge covered in caramel. I was less fearful of making the caramel this time, and remembered not to stir it. I then poured half of it over one layer of sponge. The rest of it was poured onto some baking parchment and left to cool. The tricky part was cutting the sponge covered in caramel into 16 pieces. Mary said to used an oiled knife. This proved to be tricky, and then I had a brainwave. Why not use scissors?! Brilliant! It worked really well, and cut neatly.
The cake was then assembled, sandwiching the sponge with the chocolate cream. To finish it off, the remaining caramel was crushed and pressed into the cream around the sides. This was quite messy work, but it looked good in the end.
Of all the cakes I have made, this one is probably the most impressive looking, and it didn't actually take too long to make. It tasted very nice, although probably not quite as nice as it looked. We scored it 8.0.
I am not sure that I would make the exact same cake again. The caramel is a bit of a pain, and I don't think necessarily adds that much. If I were to make it again, I would cover the sides with grated chocolate, and probably not bother with the caramel at all.
My friend loved it, which was the main thing!
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