Name: Chocolate Cake
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 24
Ingredients: CAKE; 1 cup cocoa powder; 1 cup boiling water; 380g can caramel Top ‘n’ Fill 250g unsalted butter, chopped, at room temperature; 2 1⁄2 cups caster sugar; 6 eggs, at room temperature; 2 cups self-raising our; 1⁄2 cup plain our; Extra cocoa powder, to decorate; CARAMEL BUTTERCREAM; 150g unsalted butter, chopped, at room temperature; 1 1⁄2 cups icing sugar mixture

Chocolate Cake

With a delicious caramel buttercream!

Serves 24

Prep

35M

Cook

55M

Total

1H 30M

A chocolate cake with a tasty caramel twist!

Ingredients

CAKE

1 cup cocoa powder

1 cup boiling water

380g can caramel Top ‘n’ Fill 250g unsalted butter, chopped, at room temperature

2 1⁄2 cups caster sugar

6 eggs, at room temperature

2 cups self-raising our

1⁄2 cup plain our

Extra cocoa powder, to decorate

CARAMEL BUTTERCREAM

150g unsalted butter, chopped, at room temperature

1 1⁄2 cups icing sugar mixture

Method

Grease a 23cm x 33cm (6cm deep) roasting pan. Line base and sides with baking paper, extending paper 3cm above pan.

2 Sift cocoa into a bowl. Gradually whisk in water until smooth. Cool.

3 Whisk caramel in a separate bowl until smooth.

4 Beat butter and sugar in a small bowl of an electric mixer until fluffy. Transfer to large bowl of an electric mixer. Beat in eggs, one at a time, until combined.

5 Stir in cocoa mixture and 3⁄4 cup of caramel until smooth (may look curdled). Fold in combined sifted ours. Pour into prepared pan. Smooth over top.

6 Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 20 minutes. Remove from oven. Transfer to a wire rack to cool.

7 To make buttercream, beat butter in a clean, small bowl of an electric mixer until fluffy. Beat in sugar, 1⁄2 cup at a time. Stir in remaining caramel.

8 Spread frosting over cake. Dust with sifted extra cocoa. Cut into 24 squares.