The chocolate caramel cake!

My colleague had her last day at work today, so I had baked a cake for her. It was a special cake I had baked for some reason in the past and she had wished for it again.

The cake has many names.

The one which I prefer (as a boring Finn), is chocolate caramel cake. It's basically caramel and chocolate on a thin cake.. crust?

I'm using the super duper fancy oven tray for this, but to get the cake easier out from the tray I'm putting a baking paper on the bottom. To get started... I pressed the paper into a ball.

And ta-da, the paper is now easily opened up to fit the oven tray perfectly. If you try to put "fresh" baking paper on the tray, it will not fit properly.

Being too lazy to switch the camera lens, I attempted to get a good photo with my 85mm lens, but I did not manage to get any good photos. But at this point, I had first mixed the flour with the baking powder and salt in one bowl, mixing butter and sugar in another.

Then I just mixed the "dry ingredients" to the butter-sugar. I wish I could have got a better photo but I didn't.

The tasty dough was then spread on the baking paper in the baking tray. Being lazy, I didn't do it that evenly because I knew that this layer would be hidden and it would not need to be perfectly smooth.

I'm not sure what this layer is for. I could replace this with a layer of chocolate.

However you'll put this into a 170 Celsius degree oven for 10-15 minutes, according to the recipe.

Now for the best part. Mix the condensed milk, butter, sugar and syrup in a kettle.

Then start warming it up until everything has melted.

After all of it has melted, you can turn up the heat. You need to get the tasty tasty mixture cooking. You need to be constantly mixing it to avoid it from burning (I'm always getting some special colors in the mixture) and I recommend using something else than plastic tools, as they might to melt a bit in the process sometimes. Depending on the plastic quality of course.

When it has been cooking for 5 minutes, you can lift it off from the stove and let it cool a bit.

When the super tasty layer has cooled a bit, pour it all over the baked boring cake layer.

When the previous layers are cooling off you can start melting the chocolate. Add boiling water in a cup below and add the crushed chocolate on the bowl above the hot water.

You can mix after a while, but with enough hot water the chocolate can melt in around 15 minutes, giving the previous layers enough time to cool off a little bit.

I could eat this with a spoon. _{Maybe I did eat a bit...}

When all the chocolate has melted, just pour the chocolate on top of the previous layers.

Now you have the perfect cake for every occasion.

Leave the cake be. It will become solid enough even in rooms temperature, but it'll be edible faster in a fridge. However, the cake is easier to cut in pieces when it has been in rooms temperature, as cold cake is more solid and the chocolate layer be fractured when cutting.

I do not have a better photo of the complete cake, as it was eaten so fast by my colleagues.

The ingredients!

The bottom layer:
225g of flour
1 teaspoon of baking powder
1/8 teaspoons of salt
180g of warm butter
50g of sugar

The middle layer:
125g of butter
100g of sugar
2 tablespoons of syrup
400g of condensed milk

The top layer:
250g of chocolate