Layered Choc-Caramel Chokito Cake Recipe | New Idea

Ingredients

• 1/3 cup Dutch-processed cocoa powder
• 375g unsalted butter, chopped, at room temperature
• 2 cups firmly packed brown sugar
• ¼ cup golden syrup
• 6 eggs
• 3 cups self-raising flour
• 1 ¼ cups buttermilk
• 1/3 cup Hershey’s caramel syrup
• 3 x 55g Chokito chocolate bars, diagonally sliced
• Extra caramel syrup, to serve
• GANACHE
• 300ml carton of pure cream
• 2 x 200g blocks of dark cooking chocolate, broken into pieces