Daim bar layer cake
- June 2016
- Serves 20
- Hands-on time 1 hour 45 min, oven time 40 min, plus cooling
A Daim bar cake layered with carnation caramel toffee and doused in chocolate ganache… it’s a Daim good recipe.
We’ve got a Daim bar pudding too; a spongey pudding cooked in a thick chocolatey sauce with surprise pockets of part-melted Daim bars. Divine!
- 35.8g (18.6g saturated)
- 55.3g (49.1g sugars)
This icing is beautifully glossy but it sets quickly once on the cake, so use a palette knife and work quickly. Don’t try to tidy it up later – you risk spoiling the finish.
The cooked, un-iced sponges can be wrapped in cling film and frozen for up to 3 months. Defrost, then continue with the recipe.
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