Top Deck Cake

White Chocolate Sponge

Method

1. Preheat the oven to 180 ℃. Grease a 2 x 6 inch square pan with butter , dust with flour and line the bottom with parchment .
2. In a saucepan , heat chopped chocolate , cubed butter and milk together until the chocolate n butter have melted. Keep warm.
3. Whisk together the flour, salt and baking powder . Keep aside.
4. Using a stand mixer whip the eggs and sugar and vanilla until triple in volume and pale in colour 
5. Add the flour mixture and beat on low until combined.
6. Add the chocolate-butter-milk mixture and beat until smooth.
7. Pour batter into prepared pans .
8. Bake for 40-45 minutes until a toothpick inserted in the centre comes out dry. The top will be golden brown and edges will be coming away from the sides.

Chocolate Sponge

Ingredients

4 eggs
1 cup granulated sugar
1 tsp vanilla extract
¼ cup amasi (sour milk)
½ cup canola oil
1 ¼ cups all purpose flour
¼ cup cocoa
2 tsp Royal Baking Powder
½ tsp salt
Top deck piece

Method

1. Preheat the oven to 180 ℃ or 325 ℃ . Grease 2 × 6 inch round pans with butter , dust with flour and line the bottom with parchment .
2. Whisk together flour, cocoa, salt, top deck pieces and baking powder . Keep aside.
3. Using a stand mixer, whip eggs with sugar and vanilla until triple in volume and pale in colour. Add oil whip until well mixed and then add Amasi and mix at low speed until well mixed.
4. Add the flour mixture and beat at low speed until combined.
5. Pour batter into prepared pans .
6. Bake for 40-45 minutes until a toothpick inserted in the centre comes out dry.

White and Milk Chocolate Cream Cheese Frosting

Ingredients

125g unsalted butter cut into pieces
2 cups powdered sugar sifted
1 cup food quality white chocolate / good quality baking chocolate.
⅛ tsp salt
5ml vanilla essence
(250 G) Philadelphia cream cheese / full fat cream cheese

Method

1. In a bowl of a standing mixer, fitted with the paddle with silicon wings, if you do not have this, you can use the regular paddle attachment.
2. Beat the butter, and salt together on medium speed until fluffy,
3. Add powdered sugar and mix until creamy, about 5 minutes.
4. Add cream cheese and the mix until well mixed,
5. Add melted and cooled white chocolate / milk chocolate And mix for 2-3 minutes more, or until fluffy.

Caramel Sauce

Ingredients

1 ½ cups sugar
¼ cup water
1 cup heavy cream room temp
5 tbsp unsalted butter, room t
1 tsp salt

Method

1. Add the sugar and water into a medium heat saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.
2. Cook until sugar mixture becomes a golden amber color, then remove from heat
3. Whisk in the cream and Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
4. Mix in salt, transfer to a bowl and set aside to cool to room temperature.

Assembly

Once your frosting and caramel is ready, build your cake. Place the chocolate layer of sponge onto your serving dish. Add caramel and spread it across the sponge and then pipe in chocolate cream cheese frosting. Put the second layer of white chocolate sponge and spread the caramel then pipe in white chocolate cream cheese frosting on top,
Then drizzle with melted top deck and put roasted pecan nuts and pieces of top deck on top to decorate.

Enjoy!