I'm still finding things in the cupboard that I need to use up, and this time it's a tin of Carnation Caramel. This cake is one I've been wanting to try for ages - someone posted the recipe on a forum I follow. It was my turn to host the Book Club this month, so thought this would be perfect to have with a cuppa [best china of course!]
The caramel is used in the cake and in the topping. Without it, this recipe would make a great plain chocolate cake.
Preheat oven 180C/gas4
Grease and line 2x18cm sandwich tins.
Sift 175g sr flour with 3 tbspns cocoa and 1 tspn bicarbonate of soda into a bowl.
Measure 150ml sunflower oil [or other oil, maybe corn or rapeseed] in a large jug and add 150ml milk. Add 2 beaten eggs and 1 tspn of vanilla extract to this is and beat together.
Beat 2 tbspns from a 397g of Carnation Caramel till nice and smooth, then whisk them into the mixture in the jug.
Add the liquid mixture to the flour one and gently mix together - this is a wet mixture.
Spoon equally into the 2 tins and bake for 20-25 mins.
Cool the cakes in their tins, then turn onto a wire rack.
For the topping and filling - melt 125 dark chocolate over simmering water or in a microwave. Add 1 tspn vanilla extract and the rest of the caramel to the chocolate and beat well till it's smooth and glossy. Add 1 tbspn of sifted icing sugar and mix in.
Put one of the cakes on a plate and spread with a good amount of the chocolate icing. Top this with the other cake and spread the rest of the chocolate icing over the top.
Leave the cake to set before you cut it.
I sprinkled some finely chopped nuts on top, but it's not really necessary. The cake has a lovely caramel flavour which mixes really well with the chocolate. It's very rich, so we all had a small slice!