Twix Cake
INGREDIENTS
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For the cake:
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90g (about 3/4 cup) plain flour (all-purpose)
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1 tsp baking powder
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1/8 tsp salt
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60ml (1/4 cup) milk
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1/2 teaspoon vanilla extract
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60g (1/4 cup) sugar (preferably caster/superfine)
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60g (1/2 stick) unsalted butter, softened
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1 medium egg
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For the caramel: (note, make sure you read David Lebovitz's post for tips if you are new to making caramel)
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1 cup heavy cream (use pure/pouring cream in Australia)
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1/2 teaspoon vanilla extract or bean paste
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Heaped 1/2 teaspoon sea salt flakes
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1/2 cup (160 g) light corn syrup or golden syrup (I used Lyle’s Golden Syrup)
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1 cup (200 g) sugar
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4 tbsp (60 g), butter, cubed, at room temperature
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For the milk chocolate ganache:
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200g (7 oz) milk chocolate, finely chopped (please use good quality chocolate)
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150ml (2/3 cup) pure/pouring cream (or heavy whipping cream in the US, min 35% fat unthickened)
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Optional: crushed Twix bars to place between the cake and caramel, to give it some crunch
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