Choc iced caramel cake
SERVES 10 COOK 35 MINS Deliciously gooey and rich, you won’t be able to resist a second slice!
240g butter, softened 450g plain flour 15g baking powder 500g sugar 4 eggs 2 tsp vanilla extract 300ml milk 90g dark chocolate, suitable for melting CARAMEL CREAM 2 x 400g cans sweetened condensed milk 120ml water 2 tbsp unsweetened cocoa powder 300ml whipped cream
1 Preheat oven to 180°C. Butter 2 x 24cm-round cake tins with a little of the butter. Dust with flour. 2 Sift flour and baking powder together. 3 Beat butter and sugar together in a bowl using electric beaters until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla. 4 Mixing by hand, add half the flour mixture and half the milk, beating well after each addition. Add remaining flour and milk and mix thoroughly until smooth. Beat using electric beaters, if desired, for 1 minute. 5 Divide batter between prepared cake tins and bake for 30-35 minutes, or until puffed and golden. Remove from oven and leave for 10 minutes before removing cakes from tins. Allow to cool completely. 6 CARAMEL CREAM Pour sweetened condensed milk into a saucepan with the water and cocoa and heat gently until simmering. Simmer for 10 minutes or until smooth, deep golden brown and rich. Cool thoroughly, then gently fold through the whipped cream. 7 To assemble, trim the cake for the lower level if necessary, so that the upper cake will sit flat on top. Place the lower cake on a wire rack and spoon about two-thirds of the caramel cream over the cake. Sandwich with the second cake. 8 Heat dark chocolate and, using a fork, drizzle ribbons of chocolate across the surface. Top with remaining caramel cream. Chill until ready to serve.
Edited extract from Bake Your Cake & Eat It Too by Tamara Milstein-newing (New Holland Publishers, $29.99). Available from all good bookstores or newhollandpublishers.com