CHOCOLATE, PEANUT AND CARAMEL SPONGE

60ml cocoa powder 125ml hot water 5ml vanilla essence 250ml cake flour 125ml castor sugar 10ml baking powder

a pinch of salt 60ml sunflower oil 4 extra-large eggs, separated

extra 80ml castor sugar

FILLING AND TOPPING

180g butter 250ml castor sugar 80ml golden syrup 125ml smooth peanut butter

60g butter peanut brittle for decorating Mix the cocoa powder with the hot water and cool. Add the vanilla essence.

Sift the flour, castor sugar, baking powder and salt into a bowl.

Make a well in the centre and add the oil, egg yolks and the cocoa mixture and mix to a smooth batter.

In a separate bowl, beat the egg whites until stiff, then gradually beat in the extra castor sugar.

Fold this into the chocolate mixture.

Spoon the batter into two 20cm cake pans lined but not greased and bake in a preheated oven at 180°C for 25-30 minutes.

Invert the pans onto a cooling rack and leave to cool in the cake pans.

When completely cold, run a knife around the edge of the pans and remove the cakes.

FILLING AND TOPPING: sugar and golden syrup in a pot. Stir over a low heat until the sugar and butter have melted.

Bring to the boil and simmer, stirring constantly, until the mixture turns a golden caramel colour and thickens. This will take about 20 minutes.

Remove from the heat and cool completely.

Spread one half of the cake with half the caramel mixture.

Cream together the peanut butter and butter and spread on top of the caramel.

Put the remaining cake on top and cover with the remaining caramel. Decorate with crushed peanut brittle.