Chocolate caramel cake

30-60 minutes 600 kcal or less afternoon tea baking powder butter cake cake recipes caramel and chocolate sponge chocalate cake choclat cake chocolate cocoa powder cream cricket tea double cream dulce de leche egg eggs for a crowd muscovado sugar plain flour sandwich cake

N/A

Source

Ingredients

300g butter , plus extra for greasing

300g light muscovado sugar

3 large eggs

1½ tsp baking powder

85g cocoa powder

225g plain flour

225ml soured cream

300ml pot double cream

5 tbsp dulce de leche or caramel sauce

25g caramel flavoured chocolate , finely chopped (we used Lindt)

Method

Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.

Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.

When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.