CHOCOLATE CARAMEL CAKE

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Chocolate caramel cake image

This rich cake makes an impressive centrepiece for any summer tea party

Provided by Emma Lewis

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 10

300g butter , plus extra for greasing
300g light muscovado sugar
3 large eggs
1½ tsp baking powder
85g cocoa powder
225g plain flour
225ml soured cream
300ml pot double cream
5 tbsp dulce de leche or caramel sauce
25g caramel flavoured chocolate , finely chopped (we used Lindt)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
  • Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
  • When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium

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