Kinuskikissa's Daim chocolate cake

Recipe

Batter

125 g Daim milk chocolate
5½ dl all-purpose flour
½ dl cocoa powder
2 tsp baking powder
150 g butter
3¼ dl sugar
4 eggs
1½ dl milk or cream
1¼ dl canola oil

Caramel

1 dl brown sugar
1 dl heavy cream

Topping

1½ dl whipped cream
75 g Daim milk chocolate
Cherries for decoration
Crushed Daim for decoration

Chop the Daim milk chocolate into small pieces. Combine the flour, cocoa powder, and baking powder. Mix the butter and sugar together until it reaches a creamy texture. Gradually mix in the flour mixture, eggs, milk or cream, and oil. Finally, fold in the chopped Daim chocolate. Grease a 2.5-liter cake pan. Pour the batter into the pan and bake at 175°C for about an hour. Let the cake cool in the pan for a while before transferring it to a cooling rack. Allow it to cool completely before frosting.

For the Caramel

In a saucepan, combine the brown sugar and cream. Heat until it starts to boil, then simmer for about 15 minutes, or until the caramel has a sauce-like consistency and reaches a temperature of 110-112°C. Allow it to cool slightly before pouring over the cake. Refrigerate the cake to let the caramel set. Once the caramel has set, cut the cake into two layers. Make the top layer thinner to facilitate easier cutting when serving. Melt the Daim milk chocolate in the microwave on a low setting. Whip the cream until stiff peaks form. Gently fold the melted chocolate into the whipped cream. Transfer the cream mixture into a piping bag fitted with a large star tip. Pipe swirls onto the lower layer of the cake and place the top layer on as a lid. Decorate with cherries and Daim crunch.