Cadbury Caramilk Banana Bread recipe wows the internet
Fans of the cult Cadbury chocolate haven’t been just eating it by the block, with one recipe (quite literally) taking the cake.
While lovers of Cadbury’s Caramilk might be desperate to get their hands on the chocolate, they’re not just content to eat it in block form.
Caramilk fans have been using the chocolate – a delicious blend of caramel and white chocolate – to make everything from cheesecake to cookies and even cocktails.
But by far the best recipe out there has to be the Banana Caramilk Cake which takes it to the next level.
The recipe, from New Zealand fruit company Dole, is an OTT banana cake containing Caramilk ganache and vanilla buttercream icing topped with chopped up Caramilk – delicious.
Recipe below, as well as our picks of the best other Caramilk recipes out there.
RELATED: New Caramilk chocolate leaked online
BANANA CARAMILK CAKE
Ingredients
For the cake:
250g butter, at room temperature
1 cup golden caster sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 ripe 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:
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
To serve:
½ block of Cadbury Caramilk, chopped, to decorate
RELATED: Caramilk Hokey Pokey announcement starts ‘revolt’
Method
1. Preheat oven to 180°C bake. Line two medium (22cm diameter) cake tins with baking paper.
2. Beat butter and sugar until creamy. Beat in eggs, one at a time, then vanilla and bananas.
3. Dissolve baking soda in hot milk, add to mixture and stir to combine.
4. Sift in flour and baking powder and fold gently into mixture until just combined. Do not overmix.
5. Divide mixture between prepared tins and smooth tops. Gently press squares of Caramilk chocolate into the cake batter.
5. 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.
6. 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.
7. Remove the cream from the heat and add the chocolate. Stir gently until the chocolate is almost fully melted.
8. 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 three to four days.
9. When the ganache is cool, prepare the vanilla buttercream. In a medium bowl, cream butter with icing sugar, adding ½ cup at a time.
10. 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.
11. 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 the buttercream as desired.
12. Drizzle the remaining ganache over the iced cake, and gently arrange chopped and whole pieces of Caramilk on top.
Will keep in a sealed container in a cool place for two to three days.
CARAMILK CHEESECAKE SLICE
Ingredients:
335g butternut snap cookies
125g butter, melted
125ml thickened cream, plus 80ml extra
450g Cadbury Caramilk chocolate, chopped
500g cream cheese, at room temperature, chopped
140g caster sugar
2 tsp vanilla bean paste
2 eggs
Method:
1. Line a 20 x 30cm slice pan with baking paper, allowing the paper to overhang the two long sides.
2. Place the biscuits in a food processor and process until fine crumbs form. Add the butter and process until combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan. Cover with plastic wrap and place in the fridge to chill.
3. Meanwhile, place 125ml cream and 250g of chocolate in a small saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool slightly.
4. Use electric beaters to beat the cream cheese, sugar and vanilla until smooth. Add the eggs, one at a time, beating well after each addition until combined. Add the chocolate mixture and beat well to combine. Pour mixture over the biscuit base.
5. Preheat oven to 180C/160C fan-forced. Place slice in the oven and bake for 30-35 minutes or until just set. Turn off oven. Leave the cheesecake in the oven, with the door slightly ajar, for two hours or until cooled completely (this will prevent cheesecake layer from cracking). Place in the fridge for three hours to chill.
6. Place the extra cream and remaining chocolate in a small saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture is smooth. Set aside to cool slightly. Pour over the cheesecake layer. Place in the fridge for two hours or until set.
7. Use baking paper to carefully lift the slice from the baking pan. Use a sharp knife to cut into pieces.
CARAMILK FONDUE
This recipe from Foodie Mumma Ren is so simple yet delicious, you’ll wonder why you hadn’t thought of it before.
Ingredients:
½ block of Caramilk chocolate
Dash of pouring cream
Fruit such as strawberries, banana or churros to serve with
Method:
Combine Caramilk with cream and microwave for 30 to 45 seconds, then serve and enjoy.
Source: Foodie Mumma Ren/Facebook
CARAMILK NO-BAKE SLICE
This recipe from Just A Mum is a cult favourite with Caramilk fans – and it’s not hard to see why.
Ingredients:
250g packet of plain biscuits
75g desiccated coconut
½ cup (60g) coarsely chopped walnuts
155g Caramilk block (one whole block less one row, save that for topping)
100g butter, cubed
395g can sweetened condensed milk
Chocolate topping
1 block plus a row of Caramilk chocolate
1 tsp vegetable oil
Method:
1. Prepare a 25cm square slice dish or baking tin with greaseproof paper and set aside.
2. Using a food processor roughly crush the biscuits to a fine crumb
3. Roughly chop your walnuts and set aside also.
4. In a large saucepan slowly melt together the chocolate, butter and condensed milk, stirring often to ensure it does not catch until butter completely melted and ingredients blended together.
5. Allow the mixture to cool slightly, then add to this the crushed biscuits, coconut, walnuts and mix thoroughly.
6. Pour mixture into the prepared pan and using the back of a large spoon spread it around and flatten mixture until it is completely smooth and packed tight.
8. Put the biscuit base in the fridge to cool for 30 minutes while you prepare the topping
Chocolate topping
1. Place the chocolate in a medium sized microwave-proof bowl
2. Heat for 30 second bursts, stirring in between until the chocolate is completely melted and smooth.
3. Add the oil to the chocolate and combine well then pour over the cooled biscuit base.
4. Place back in the fridge for a minimum of 30 minutes to set completely, ideally four hours
5. Bring the slice to almost room temperature before slicing to ensure it does not crack.
6. Slice using a sharp knife and store in an airtight container until ready to serve.
CARAMILK CHOCOLATE CRACKLES
Ingredients:
4 cups Rice Bubbles
1 cup icing sugar
1 cup desiccated coconut
3 blocks of Caramilk
Method:
1. In a large bowl, mix the Rice Bubbles, icing sugar and coconut together.
2. Slowly melt the Caramilk in a metal bowl over boiling water. Add to Rice Bubbles mixture, stirring until well combined.
3. Spoon mixture into paper patty cases and refrigerate until firm.
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