Everyone knows that Caramilk Chocolate is a gift from the gods.
People have cleared out supermarket shelves until there was pretty much no stock left and we're not surprised in the slightest.
Hungry Caramilk lovers have been transforming the treat into loads of different meals and desserts, but one Sydney cafe has really upped the ante.
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With a name like the Cheat Day café, you know it's going to be mouth watering.
The Peakhurst eatery has debuted its delicious-looking Caramilk choc top soft serve ice cream and, honestly, I don't think my body can take it.
Chucking up two posts on its Instagram, Cheat Day revealed that heaven truly is a place on earth and it comes in the form of chocolate coated ice cream.
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To make things even better, the ice cream also includes Biscoff. Need we say more?
Incredibly, it also used to sell a Caramilk latte, which would be one hell of a morning perk up. Sadly, the Cheat Day cafe doesn't do it anymore, but they have reached out to their followers to see if they would like it to return.
If you're not able to travel to Peakhurst but still want to soak up some delicious Caramilk goodness, there is still a way.
A recipe for a Caramilk banana bread cake recently went viral and it's not too difficult to make in your own home.
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The ingredients you'll need for the cake are:
- 250g butter, at room temperature
- 1 cup golden caster sugar
- 4 eggs, at room temperature
- 2 tsp vanilla extract
- 4 ripe Dole bananas, large, peeled and mashed
- 2 tsp baking soda
- ½ cup hot milk
- 3 cups flour
- 2 tsp baking powder
- ½ block of Cadbury Caramilk, broken into squares
For the Caramilk Ganache, you'll need:
- 1 block (190g) Cadbury Caramilk
- 200g cream
For the Vanilla Buttercream icing:
- 100g butter, room temperature
- 2 cups icing sugar
- 2 tsp vanilla extract
- 2 tbsp milk
Now onto the method into bringing this bad boy to life.
- Preheat oven to 180°C bake. Line two medium (22cm diameter) cake tins with baking paper.
- Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and Dole bananas.
- Dissolve baking soda in hot milk, add to mixture and stir to combine.
- Sift in flour and baking powder and fold gently into mixture until just combined. Do not over mix.
- Spoon mixture into prepared tins and smooth tops. Gently press squares of Caramilk chocolate into the cake batter. Bake for 45 minutes or until a skewer inserted in the centre comes out clean and the top is golden and springy to the touch. Allow to cool in tins and then turn out.
- While the cakes are cooling, prepare the Caramilk ganache. In a bain marie, gently heat the cream over a low heat until small bubbles begin to appear.
- Remove the cream from the heat and add the chocolate. Stir gently until the chocolate is almost fully melted. Use a whisk to combine the two until the ganache becomes glossy. Cool in the refrigerator and stir occasionally It will gradually thicken over time - it can take around two hours to get to the desired texture. Any remaining ganache can be stored in the refrigerator for 3-4 days.
- When the ganache is cool, prepare the vanilla buttercream. In a medium bowl, cream butter with icing sugar, adding ½ cup at a time. Add in vanilla and milk and beat with an electric beater until well smooth and fluffy. You may need to add more milk to reach desired consistency.
- Once the cake is cool and the Caramilk ganache thick enough to hold its shape, spread the ganache on the top of one cake, gently place the second on top and ice with Vanilla Buttercream Icing as desired.
- Drizzle the remaining ganache over the iced cake, and gently arrange chopped / whole pieces of Caramilk on top.
- Store in a sealed container in a cool place for 2-3 days (although it won't last that long!)
There you have it. If you've been dying to perfect your baking skills while you were in isolation, this could be the perfect thing to add to your repertoire.
Featured Image Credit: Cheat Day Sydney/Instagram