Ingredients
225g unsalted butter, chopped
1½ cups caster sugar
½ cup brown sugar, firmly packed
2 cups milk
1/3 cup cocoa powder
1 tsp bicarbonate of soda
4 eggs, lightly beaten
22/3 cups self-raising flour
¾ cup bottled salted caramel sauce, warmed and cooled
SALTED CARAMEL FROSTING
250g unsalted butter, chopped, at room temperature
2½ cups icing sugar mixture
¾ cup bottled salted caramel sauce
Method
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Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
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Combine butter, both sugars, milk and combined sifted cocoa and soda in a large saucepan. Stir over a medium heat until sugar is dissolved and butter is melted. Transfer to a large bowl. Cool mixture slightly. Add eggs and flour. Whisk until smooth. Divide evenly between prepared pans. Smooth over tops.
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Cook both pans in a moderately slow oven (160C) for about 1 hour, or until cooked when tested. Stand in pans for 30 minutes. Turn out onto wire racks to cool completely.
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To make salted caramel frosting, beat butter in a small bowl of an electric mixer until pale and creamy. Gradually beat in ½ cup sugar at a time, until well combined. On low speed, beat in salted caramel.
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To assemble, trim tops of cakes to sit flat. Cut each cake in half horizontally.
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Place one cake layer on a serving plate. Spread with ¾ cup frosting. Repeat layering with remaining cake layers and frosting, finishing with a cake layer, cut-side down. Spread remaining frosting over top.
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Pour cooled salted caramel over the top, allowing it to drizzle down the side.
