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
150g unsalted butter, chopped, at room temperature
1 1⁄2 cups icing sugar mixture
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.