Moist and dense chocolate fudge cake which has a unique taste, topped with a chocolate caramel buttercream icing. Can also be microwaved for 30 seconds and eaten with fresh cream or ice cream as an extra special treat.
Makes: 1 cake
280g self raising flour, sifted
175g golden caster sugar
3 tablespoons cocoa powder
3 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
150ml corn oil
Chocolate Caramel Buttercream
280g golden icing sugar
80g cocoa powder
3 tablespoons caramel
1 squirt golden syrup
2 tablespoons milk
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Cake: Preheat the oven to 180 degrres C. Grease and flour two 18cm round sandwich tins.
Combine all of the cake ingredients in the bowl of an electric mixer. Beat well for 5 minutes. The consistency will be more like a batter, so don't panic! Divide the cake mixture between the prepared tins.
Bake for 25 to 35 minutes, or until a skewer inserted in the centre comes out clean. Remove and cool on a wire rack. Once cakes are cooled they can be stored overnight or can be decorated straightaway.
Chocolate Caramel Buttercream: Beat together all of the buttercream ingredients until smooth and spreadable.
Use the buttercream to sandwich the cooled cakes together, then pipe or spread over the top and sides of the cake.