Hello everyone, it’s Chili here. Since this cake was made for Gabo’s birthday, I am writing this post. ( „Donut” worry I am not doing the translation ;) )

So no one’s birthday can be perfect without THE cake. And the Best Friend Code says that your birthday has to be legend-wait for it-dary!

You know that how much Gabo loves sweet things! But I also know that caramel is her favourite. And sinc at least a half her soul is Canadian/American/English, we had to use some peanut butter. So this is how the recipe was born.

The chocolate sponges are filled with thick caramel sauce and a peanut butter filling. It actually tastes like snickers bars. And on the top there is a delicious but „burning” fire. This is the best present ( though it still isn’t better than a baby elephant )

If you have a friend who goes hiking instead of shopping or just loves cozy camps and campfires, you should go and bake this beauty!

P.S.: This isn’t as complicated as it looks like because if I did it you can definitely do it as well ;).

P.P.S.: Happy birthday one more time Gab!!!!!

xoxo Chilli

Campfire Cake

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Prep Time: 1 hour Baking Time: 1,5 hours Total Time: 3,5 + hours Portion: 12-16 slices

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Ingredients:

Chocolate sponge: (for 1 layer 8-inch or 20 cm round sponge)

• 80 g butter (room temperature)

• a pinch of salt

• 50 g semi-sweet chocolate

• 5 eggs

• 100 g granulated sugar

• 80 g all purpose flour

• 6 g baking powder

!You need four sponges, so make this recipe 4 times!

Peanut butter cream:

• 500g mascarpone/ cream cheese

• 6-8 tablespoons peanut butter

• 4 tablespoons caster sugar

Caramel sauce:

• 125g granulated sugar

• 2 tablespoons water

• 75 ml heavy cream

• 25g butter

• a pinch of salt

Chocolate ganache:

• 220 g dark chocolate

• ½ teaspoon vanilla extract

• 5 tablespoons powdered milk

• 220g butter (chopped)

• 60 g granulated sugar

Decoration:

• marshmallows

• red, orange and yellow hard candy

• chocolate bars (e.g.: twix,snickers,mars)

Directions:

Chocolate sponge:

1. Preheat your oven to 355 F or 180 C. Line an 8-inch or 20 cm cake tin with parchment paper.

2. In a large bowl beat the butter and the sugar together until it’s light and fluffy with an electric mixer.

3. Melt the chocolate in the microwave. Let it cool down a little bit.

4. Pour the chcolate to the butter and mix them well. Add the egg yolks, one at a time.

5. In a seperate bowl whip up the egg whites with the sugar.

6. Fold the whipped egg whites to the butter mixture.

7. Mix the flour and baking powder together and sift it into the cake butter.

8. Pour the butter into the cake tin and spread it with a spatula.

9. Bake it for around 10-20 minutes. It’s good when the middle is firm and if you push a fork in it, the fork comes out clean.

10. Repet it 3 more times.

Peanut Butter Cream:

1. Beat the mascarpone/cream cheese and the peanut butter together until it’s fluffy.

2. Add the sugar and mix it well.

Caramel Sauce:

1. Put the sugar and the water into a large saucepan.

2. Start to heat it on medium-high. Caramelize the sugar, don’t mix it with a spoon just swirl the pan. When it’s dark amber remove the pan.

3. Add the cream, butter and salt. Be very careful because it will bubble up!

4. Put it back to a medium heat and stir until it’s even. It will thicken when it’s cold. Keep it int he firdge and warm it up whenever you need a runny sauce.

Chocolate ganache:

1. Put all the ingredients into a sauce pan and. Put it on low heat and stir it until everthing is melted. Cover it with aluminium foil and let it cool for an hour or until it’s spreadable.

Decoration:

1. Cover a baking sheet with parchment paper and put on the hard candies in a half round.

2. Put it in a 355 F or 180 C oven for around 10 minutes or all the candies are melted.

3. Let it cool down and be careful because it’s very hot! When it’s cold break it into flame pieces

​How to put together the cake:

1. If the sponges are not straight enough on the top, you can trim the top with a serrated knife.

2. Put a layer of caramel sauce and a layer of peanut butter filling on top of the first sponge.

Repat this 2 times and then put on the last sponge.

1. Cover the cake with the chocolate ganache.

2. Put the chocolate bars and the candy "fire" on the top of the cake.

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