This is such a gorgeous cake and perfect for a family get-together. The caramel and chocolate fudge icing go together so well and the caramel sponge is just amazing. Start by making the caramel. There is a separate recipe for this in the Millionaire Flapjack recipe on my website. If you want to use shop bought caramel, that is fine.
Ingredients:
225g baking margarine
225g white sugar
4 large eggs
225g self-raising flour
Half teaspoon baking powder
2 tablespoons caramel
Frosting:
230g icing sugar
60g butter
35g cocoa powder
3 tablespoons milk
3 - 4 tablespoons caramel
If you are making your own caramel, allow it to cool in a bowl while you make the sponge mix.
Whisk the margarine and sugar together until light and fluffy. Then add the eggs and whisk again, followed by the flour and baking powder. Whisk until you are sure that there are no pockets of flour left. Then fold in 2 tablespoons of caramel and stir well. You don’t want too much caramel, as it will make the sponge heavy, but just enough to give you a delicate flavour.
Split the cake mixture between two 20cm cake tins, which have been lined with baking paper, and bake for 25 minutes at 180 degrees. Allow the cakes to cool on a cooling tray and then make the frosting.
Whisk the icing sugar, butter, cocoa powder and milk for at least 4 minutes, until the frosting is soft and fluffy.
Then sandwich the cakes together with a layer of caramel and half the frosting and put another layer of frosting on top of the cake. I thought having more caramel on the top layer would make it too sweet, but drizzle some on yours if you feel the need.
If the caramel has set, microwave it for around 10 seconds, so it is easier to spread on the cake.
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