Chocolate caramel cake - Master recipes
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,...
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Ingredients
- 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) -
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