Name: This Chocolate and Caramel Drizzle Cake is the ultimate showstopping dessert
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 12
Ingredients: 225g butter, chopped; 1½ cups caster sugar; ½ cup firmly packed brown sugar; 2 cups milk; ¹⁄³ cup cocoa powder; 1 tsp bicarbonate of soda; 4 eggs, lightly beaten; 2²⁄³ cups self-raising flour; ½ cup caramel spread, to serve; CARAMEL FROSTING; 250g butter, softened; 2½ cups icing sugar mixture; ½ cup caramel spread

This Chocolate and Caramel Drizzle Cake is the ultimate showstopping dessert

A blissful sweet fusion for moments worth celebrating.

Skip to Recipe

Serves 12

Prep

30M

Cook

1H 30M

Total

Ingredients

225g butter, chopped

1½ cups caster sugar

½ cup firmly packed brown sugar

2 cups milk

¹⁄³ cup cocoa powder

1 tsp bicarbonate of soda

4 eggs, lightly beaten

2²⁄³ cups self-raising flour

½ cup caramel spread, to serve

CARAMEL FROSTING

250g butter, softened

2½ cups icing sugar mixture

½ cup caramel spread

Method

Step 1

Grease two 20cm round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

Step 2

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.

Step 3

Cook in a 160°C preheated oven for about 1 hour, or until cooked when tested with a skewer. Stand in pans for 30 mins. Turn out onto wire racks to cool completely.

Step 4

FROSTING Beat butter in a small bowl of an electric mixer until pale and creamy. Beat in icing sugar, ½ cup at a time, until well combined. On low speed, beat in caramel spread.

Step 5

Trim tops of cakes to sit flat. Cut each cake in half horizontally.

Step 6

Place one cake layer on a serving plate. Spread with one-quarter of the frosting. Repeat layering with remaining cake layers and frosting, finishing with frosting.

Step 7

To serve, place caramel spread in a heatproof jug. Stir in 1 tbsp boiling water to thin the consistency slightly. Spoon caramel over top of cake, allowing it to drizzle down the side.

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