Recipe of Chocolate Caramel Cake

Ingredients

• 400g Butter.
• 350g Light muscovado sugar.
• 95g Cocoa powder.
• 240g Plain flour.
• 4 Large eggs.
• 6 Table Caramel sauce.
• 45g Caramel flavoured chocolate, finely chopped.
• 2 Table spoon baking powder.
• 245ml Soured cream.
• 350ml Pot double cream.

Procedure

Heat the oven at about 190C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment then beat the butter and sugar together until pale and creamy. Add the eggs one at a time beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix finely to combine, then stir it in half the soured cream. Alternating between adding the flour and soured cream, mix all things until just combined. Spoon into the prepared tins, then smooth it over the surface with a spoon.Bake it for 35 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean.Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.When it is ready to serve, spread the double cream with Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with he chocolate. Chill it and enjoy the delicious caramel cake.Its serving is of 14 persons.