Twix Cake

Chocolate Cake with a shortbread crust, salted caramel drizzle filling and drip, caramel shorbread buttercream, and Twix pieces on top.

Course Dessert

Author Mandy Merriman | Baking with Blondie

Preheat the oven to 325 degrees Convection bake or 350 degrees traditional bake. Prep three 6" cake rounds OR two 8" cake rounds with a swipe of shortening and dust of flour, or 24 cupcake tin with cupcake liners. Set aside.
In a food processor, add in the shortbread cookies and butter and pulse until a crumble forms. Divide crumble evenly between cake pans or cupcakes and press down firmly to make the crust. (Tip: I use the bottom of a measuring cup or glass to make an even crust). Set aside while making the cake batter. No pre-baking required for the crust.
In a medium bowl (not a stand mixer for this step), hand whisk together the sour cream, buttermilk, vegetable oil, eggs, egg white, and vanilla (also the caramel extract, if using) until uniform throughout.
Sift in the cocoa, flour, and cake mix, toss in the chocolate chips. Don't overmix - just whisk until the ingredients are barely combined. Divide evenly between cake pans or cupcake tins and bake for 27-30 minutes for cakes, and 12-15 minutes for the cupcakes. Let cool in the pan for 3 minutes, then flip out onto a cooling rack until room temperature. Wrap in plastic wrap and freeze for at least a couple hours or overnight until you're ready to stack the cake.

In a medium glass microwave-safe bowl, add the heavy cream and salted caramel candy melts. Add to the microwave for 30 seconds and stir. Place into a squeeze bottle when you're ready to assemble your cake or add your drip.

Pulse the shortbread cookies in a food processor until a thin powder forms. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, whip up the butter until it's light and fluffy. Add in the shortbread crumbs, salt, vanilla, caramel extract, and heavy cream. Whip up again until it's all combined.
On low speed, add in the powdered sugar, about 1/2 cup at a time. If the buttercream is too thick, add in a touch more heavy cream. Set mixer to high speed and whip up for 2 minutes to add volume and lighten in color. Taste. Add a touch more salt if you want it to taste more like salted caramel.

If making cupcakes, hollow out the inside of the cupcake and add in about 2 tablespoons caramel filling. Frost with a piping tip and top with more caramel drizzle and a Sandies cookie or Twix candy for garnish.
If stacking a layered cake, using a cake turntable, add on a touch of buttercream to act as glue, then place down the first layer of cake onto a cardboard cake round. Add on a touch of buttercream, then pipe a dam around the outside rim of the cake round. Add in about 1/2 cup of caramel filling. Place the next cake round on top and repeat with remaining cake layers.
Crumb coat the cake, then place into the freezer for 5 minutes to set. Add on your drip, then freeze again for 5 minutes. With a Wilton 1M piping tip, pipe a shell design (pulling the ends towards the center of the cake) around the top rim of the cake, then place the Twix pieces on top. Line the bottom of the cake with halved Sandies cookies. Enjoy!