Chocolate and caramel cake
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- FOR THE SPONGES
- 225g plain flour
- 350g golden caster sugar
- 85g Cadbury Bournville Cocoa Powder
- 1½tsp baking powder
- 1½tsp bicarbonate of soda
- 2 large eggs
- 2tsp vanilla extract
- 250ml semi-skimmed milk
- 125ml vegetable oil, plus extra for greasing
- TO DECORATE
- 175g Asda Best for Baking Cakes
- 225g icing sugar
- 100g Askeys Treat! Toffee Flavour Topping or other caramel sauce
- 50g dark chocolate, chopped
- 30g Maltesers
- 50g Asda Fudge Chunks
- 100g bar Extra Special Salted Butterscotch Milk Chocolate, broken into shards
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 x 20cm round deep-sided cake tins.
To make the sponge mixture, put the flour, caster sugar, cocoa, baking powder, bicarb, eggs, vanilla extract, milk and oil into a large mixing bowl. Using an electric hand mixer, beat until smooth and well combined. Add 200ml boiling water to the mixture, a little at a time, and mix until smooth.
Divide the mixture between the cake tins and bake for 25-35 mins, or until the tops of the sponges spring back when pressed gently. Leave in the tins to cool fully.
Meanwhile, make the icing. Beat the Best for Baking Cakes with the mixer until light and fluffy, then beat in the icing sugar, a little at a time. Once fully combined, beat in the toffee-flavour topping. Chill in the fridge.
Turn the cooled sponges out of the tins and peel off the baking paper. Put one onto a cake stand or board and top with ⅓ of the icing. Put the other sponge on top, then spread the top and sides of the cake with the remaining icing, to cover. Chill in the fridge for 20 mins to firm.
Put the chopped dark chocolate in a small nonmetallic bowl. Microwave for 20 secs at a time, stirring in between, until melted.
Drizzle the melted chocolate over the top of the cake, using a spoon to drip some of it down the sides.
Decorate the top of the cake with the Maltesers, fudge and butterscotch chocolate shards. Allow at least 15 mins for the melted chocolate to set, then slice the cake to serve.