I came up with this recipe when I did not want to ice the whole cake and just use caramel and cream for one of my husbands birthday.
There was none left that is a good sign. Its simple, easy and straightforward and super delicious.
Ingredients for the Chocolate Cake:
3 Cups Flour
320ml Castor Sugar
1 and a 1/2 Cups Cocoa Powder
1 and a 1/2 Teaspoons Baking Powder
Pinch of Salt
1 and a 1/2 Cups Boiled Water
1/2 Cup Sunflower Oil
2 Cups Full Cream Milk
5ml Vanilla Essence
Ingredients for the Icing:
250ml Fresh Cream Whipped
2 Cans of Caramel
Some Chocolate is Optional
Method for the Chocolate Cake:
Put the oven on 180Degrees.
In a mixing bowl, add the flour, cocoa powder, castor sugar, baking powder and salt and mix with a whisk.
Now in a jug add the sunflower oil, boiling water, full cream milk and vanilla essence and mix well till combined.
Now slowly add the wet ingredients from the jug to the dry ingredients while mixing, till it is all mixed well.
Add the eggs to the cake mixture and mix well till the mixture is smooth.
In 3 small round cake tins spray with cook&spray and put the cake mixture into each cake tin in even amounts.
Bake in the oven for 45min. till the cake tester comes out clean.
Let the 3 layers of cake cool down.
Method for the Icing:
Put some caramel on one layer.
Now add the other half of the can of caramel on the second layer.
Now add the 2nd can of caramel to the whipped cream and mix well.
Now add the cream and caramel mixture on the top layer, the excess cream and caramel mixture can be served aside with a slice of cake.
Sprinkle some grated chocolate on top.
Serve & Enjoy!