Salted caramel "ding dong" cake from Bon Appétit Magazine, October 2012: The Home Entertaining Issue (page 126)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 19, 2023

    This cake was a little disappointing. The flavour was good but the salted caramel got lost within the chocolate ganache. The filling was also good and a necessary contrast that prevented chocolate overload. I think an oil based cake would be a better choice as it would remain soft at the cool temperatures required for serving this cake.

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