Daim Bar Layer Cake

The ultimate chocolate‑toffee celebration that’s as indulgent as it is approachable.

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Introduction

If you love a cake that marries the buttery crumb of a classic sponge with a glossy, caramel so‑rich filling and a velvety chocolate ganache finish, then you’ll fall in love with this Daim Bar Layer Cake. The recipe draws inspiration from the iconic Instagram‑worthy “Daim cake” trend but gives you a clear, step‑by‑step guide so beginners can confidently deliver a show‑stopper.

Every element— the marrow of muscovado sugar, the silky melting of the caramel, the decadent chocolate ganache, and the crackly shards of Daim— builds layers of texture and flavour that keep each bite exciting. Whether you’re feeding 20 guests at a gathering, looking to create a birthday centerpiece, or simply indulging in a brand‑new challenge, this cake offers a medium‑level challenge that rewards with professional‑sounding results.

In the next sections, we’ll walk through the recipe’s profile, highlight the critical ingredients, give you a faithful step‑by‑step blueprint taken verbatim from the original method, and finish with serving ideas and tasty variations.

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Meal Profile

Feature	Detail
Title	Daim Bar Layer Cake
Difficulty	Medium
Portion	Serves 20 people (≈ 1 large tier + 12 mini pieces)
Hands‑on time	1 hour 45 min
Oven time	40 min
Total time	~2 hrs (plus cooling & chilling)
Description	A luscious Daim‑bar cake layered with carnation caramel toffee and doused in chocolate ganache… it’s a Daim‑good recipe.

So you’ll spend a bit of time whisking, browning, and steaming, but the payoff is a cake that looks as impressive as it tastes. Its layered construction makes it perfect for décor‑heavy occasions: Birthdays, Bridal Showers, or even a DIY wedding cake.

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Ingredient Highlight

The ingredients might seem like a wall of numbers and names, but each plays a pivotal role in forming the distinct mouth‑feel and balanced sweetness of the final product.

1. Carmelite‑Like Carnation Caramel

• Quantity: 550 g (Carnation caramel or dulce de leche)
• Why it Matters: Provides the gooey, goo‑toffee spread between the cake layers. The slow‑cooked sugar content emulsifies into that signature brown‑sugar richness, while the gelatine makes it firm enough to hold against gravity.

2. Daim Bars

• Quantity: 2–3 bars (28 g each), broken into irregular pieces
• Why it Matters: The chocolate‑candy‑crunch sources the final burst of chocolatey crunch. It’s the star on top that echoes the “Daim” in the cake’s name.

3. Dark & Milk Chocolate Accents

• Dark Chocolate: 200 g, roughly chopped
• Milk Chocolate: 200 g (Green & Black’s works great)
• Why it Matters: These chocolate shards compliment the caramel, adding layers of bittersweet and creamy notes. The dark chocolate brings depth while the milk chocolate softens the richness.

4. Almond‑Flour Base

• Ground Almonds: 200 g
• Plain Flour: 150 g
• Baking Powder: 2 tsp
• Why it Matters: The almond flour infuses a subtle nutty undertone and moisture, ensuring the sponge is tender and holds the toffee cushion perfectly.

5. Gelatine Leaves

• 5 leaves (Costa brand recommended)
• Why it Matters: Gelatine to set the caramel into a semi‑solid gel. The trick: gulp the caramel‑gelatine with ice‑water to reduce sugar crystallisation and lock in the glossy texture.

6. Creamy Ganache

• Condensed Milk: 220 ml
• Double Cream: 200 ml
• Why it Matters: A mis‑matched liaison between the rich caramel and the chocolate ganache — this ganache coats each layer in an indulgent, silky coat that glides with every bite.

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Step‑By‑Step Instructions

Below is a faithful transcription of the method, organised into a numbered list. This format mirrors how a seasoned baker might lay out instructions in a notebook, allowing you to keep track without flipping back and forth.

1. Pre‑heat and Prep

• Heat the oven to 180 °C (160 °C fan / gas 4).
• Prepare two 20 cm diameter cake tins: lightly oil the bases, line the bottoms with baking paper, and keep ready.

1. Make the Sponge Batter

• In a large mixing bowl, blend the softened butter (350 g) with the light muscovado sugar (320 g) using an electric mixer until the mixture is pale, light, and fluffy.
• Beat in the eggs, with each one added a little at a time; make sure each absorbs before the next is poured in.
• Stir in the vanilla extract (1 tsp).
• Fold in ground almonds (200 g), plain flour (150 g), baking powder (2 tsp), and a pinch of salt until you get a smooth batter.

1. Bake the Sponges

• Divide the batter evenly between the two prepared tins.
• Level the tops so each cake is even.
• Bake for 40 min until risen, springy, and golden.
• Remove from the oven, let cool 10 min in the tin, then carefully lift and rest on wire racks until fully cooled.

1. Create the Gelatin‑Caramel Spread

• In a bowl, pour the 550 g Carnation caramel.
• Soak the gelatine leaves in cold water for 5 min until soft.
• Place three tablespoons of caramel into a pan with the softened gelatine leaves and a large splash of water. Warm gently (never let it boil).
• Once the gelatine dissolves, stir the mixture into the rest of the caramel until uniform.
• Transfer the bowl to a roasting tin filled with ice cubes and cold water, stirring slowly with a spatula. After ≈ 20 min, the caramel should turn gelatinous.
• Lift the bowl from the ice bath and set aside (this pre‑gelled mixture will be used as the flesh between your cake layers).

1. Construct the Layers

• Use a bread knife to halve each sponge horizontally; you’ll have four thin sponges, each ~5 cm thick.
• Place the first sponge on a serving plate and spread a third of the toffee mixture over it.
• Repeat with the second sponge, then the third sponge.
• The fourth sponge stays uncovered, serving as the final top layer.
• Refrigerate or keep cool to let the toffee firm up.

1. Whip Up the Chocolate Ganache Icing

• Combine condensed milk (220 ml) and double cream (200 ml) in a heat‑proof bowl over a pan of gently simmering water (ensure the water doesn’t touch the bowl).
• Heat until the mixture steams.
• Remove from heat, stir in chopped dark chocolate (200 g). Let sit while the chocolate melts into the cream.
• Cool the ganache, stirring frequently, until it’s thick yet spreadable (about 30 min).
• Once ready, spread it all over the assembled cake with a palette knife.
• Sprinkle the top with broken Daim bars.
• Allow the ganache to set before serving.

1. Final Touches and Chill

• Delay serving until the ganache has fully set and the cake is crisp on the outside yet gooey inside.
• This cake is best enjoyed within 24 hrs of assembly; if you’re doing a special event, have the cake deconstructed at the venue to keep the layers from melting.

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Serving Suggestions & Variations

Take advantage of the modular nature of this cake to create beautiful displays or to adapt it to flavors and dietary preferences.

Presentation

• Classic Tiered Display: Use a turntable or a cake stand to show the stacked sponges, each layer separated by the caramel spread. A drizzle of extra ganache on top creates a glossy finish.
• Individual Mini Cakes: Slice the complete 20‑piece into smaller 1‑inch thick rounds. Drizzle with melted chocolate, sprinkle cacao nibs or crushed nuts for a balanced crunch.
• Upscale Touch: Finish with a dusting of edible gold leaf over the ganache or top with smoked sea salt shards for an unexpected contrast.

Variations

Variation	What to Change	Why It Works
Almond‑Free Version	Substitute almond flour with oat flour (120 g) and add almond extract	Keeps the nutty flavor while accommodating allergies.
Chocolate‑Only Cake	Replace caramel with chopped chocolate & cream mixing (similar to ganache)	Creates a dark chocolate storming-toffee hybrid that still layers wonderfully.
Low‑Sugar	Swap muscovado sugar for erythritol (320 g). Use a sugar‑free caramel if available.	Maintains the caramel texture while cutting sugar content dramatically.
Nut‑Rich	Sprinkle toasted hazelnuts or pistachios into the sponge batter	Adds a woody crunch that complements the chocolate.
Vegan	Use plant‑based butter, no‑egg cake fixers, maple syrup (instead of condensed milk), coconut cream	Makes the cake completely plant‑based while retaining structure.

Pairings

• Coffee: A strong cappuccino or a robust espresso brings out the caramel notes.
• Hot Chocolate: Third‑world‑style rich hot chocolate with a splash of vanilla suits the chocolate ganache.
• Cocoa‑Flavoured Wine: A barrel‑aged port can accent the dark chocolate and caramel together.

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Conclusion

The Daim Bar Layer Cake offers a comprehensive baking experience that combines classic sponge baking, caramel chemistry, and chocolate ganache artistry. The recipe is intentionally medium‑level: it requires attention to detail when setting the caramel’s gelatine but won’t leave you overwhelmed. The results—a cake that is crisp on the exterior, creamy and gooey in the middle, and crunch‑laden at the top—have the power to wow any crowd.

Whether you’re a beginner eager to explore complex textures or an intermediate chef looking to practice your plating skills, this recipe can fit your skill level without overreaching. Just remember to let each component cool properly: the caramel must gel, the ganache must thicken, and the cake must rest before assembly.

Once you hit the sweet spot of texture, the cake becomes an invitation for commentary: “Where did you learn this trick?” and “Could you make it dark chocolate only?” That word‑of‑mouth buzz cements a recipe as a family favourite.

Feel free to experiment—add your favourite nuts to the sponge, offer whole‑grains in the chocolate ganache, or serve with a small scoop of vanilla ice‑cream. With this Daim Bar Layer Cake as your starting point, you’ll be well on your way to mastering layered desserts and creating memorable culinary moments. Happy baking!