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  1. Home
  2. Food
  3. Chocolate Cake

Chocolate Cake

With a delicious caramel buttercream! - by Sarah-Jane Hallett and Mel Burge
  • 01 Aug 2017
Chocolate Cake
Prep: 35 Minutes - Cook: 55 Minutes - Serves 24
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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

  1. 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.

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