Cajeta cake squares (molten caramel cake)

Everyone loves molten chocolate cakes, right? Well, we sure do. And while we're big fans of chocolate, especially in its cakey-melted form, I always couldn't help wonder how it would be like to create a caramel version of the famous cake. Thus, what you see here was born.
We had some cajeta (goat milk caramel) on hand and made these lovely squares. Of course, the cake is perfectly good to make with regular dulce de leche as well. Anyway you'll have it, it will surely be a special treat :).
Recipe inspired from here.

Last year: Scottish cardamom griddle scones with butter and honey.



Ingredients (for a 30 X 40 cm tray):

• 250 g plain flour
• 450 g white sugar
• 170 g butter
• 200 g yogurt
• 2 eggs
• 1 tablespoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/3 teaspoon salt
• 200 ml cajeta (recipe here) (or dulce de leche - recipe here)

For the sauce:

• 3 tablespoons cajeta
• 100 ml liquid cream
• 2 tablespoons sugar

Preheat oven to 180 degrees C.
Mix the flour with the baking soda, salt and cinnamon.

Melt the butter over low heat and mix it with the sugar. Allow to cool a bit, then add the eggs.

Mix well, then pour it over the flour. Mix, then add the yogurt:

Mix very well and the batter is done. Line up a 30 X 40 cm tray with baking paper. Pour the cake composition in it and level with a spoon (if necessary). Get the cajeta or dulce de leche and drop large tablespoonfuls of it into the cake batter:

Put it in the oven and bake for 25-30 minutes. The areas with cajeta will still remain moist, don't worry, that's normal (and delicious). Take the cake out and leave it in the same tray it was baked in.

Make the sauce: put all of the ingredients in a small pot over low-medium heat:

Stir until very well mixed and heated (3-4 minutes) and the sauce is done. Pour it and spread it all over the cake, in the tray. It's ideal to do this while the cake is still hot.

It's done. Now slice and get ready for the most caramel-infused mess you've ever tasted! :) Dig in!

P.S: the cake keeps well at room temperature, covered, for up to 4-5 days.