Chocolate Cake with Daim and Caramel

Chocolate Cake with Daim and Caramel

With a crisp topping, caramelised milk and a great surprise inside. This chocolate cake is brilliant!


Step 1
  • Heat the oven to 175 °. Grease a round baking tin with removable edge, about 24 cm in diameter.
Step 2
  • Melt the butter. Stir the eggs and sugar into the butter. Mix the dry ingredients and stir into the egg and sugar mixture. Break the Daim bar into pieces and fold into the mixture.
Step 3
  • Pour half of the mixture into the baking tin. Pour in the caramelised milk and top with the rest of the mixture. Bake in the middle of the oven for about 30 minutes.
Step 4
  • Chop the chocolate and melt in microwave or over water bath. Add the rice crispies. Spread the over the cake and allow to solidify.
Step 5
  • Beat the cream and serve it with the cake.


150 g
Caster sugar
280 g
Vanilla sugar
1 tsp
4½ tbsp
Wheat flour
120 g
Chocolate covered hard toffee bar
Can of dulce de leche (about 400 ml)
200 g
Rice crackers
75 g
Whipped cream
200 ml