Chocolate cake with caramel icing
| Recipe By: | Candice Le Noury |
| Serves: | 6-8 |
| Cooking Time: | 25 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 600 g Canola oil
- 245 g flour, plus extra for dusting
- 85 g good-quality cocoa
- 3 tsp baking powder
- 4 Free-range eggs, beaten
- 1 1/2 cups buttermilk
- 50 g Butter
- 1 tsp vanilla extract
- 3 Tbsp instant coffee
- 62.5 ml 1,5 L milk
- 200 g sugar for the egg whites
- icing sugar, for dusting
- 1 tsp caramal essence
- 500 ml low- fat or soya cream
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Cooking Instructions
- Preheat the oven to 180°C.
- In a bowl, mix 400 g white sugar, the flour, cocoa and baking powder. In a separate bowl beat the eggs, buttermilk.
- Melt 125 g of butter and allow to cool before adding to the flour mixture. Beat for 2 minutes.
- Add the vanilla and coffee, then stir.
- Divide the batter between two greased 23 cm cake tins and bake for 20 to 25 minutes, or until a skewer inserted comes out clean. Allow to cool.
- Heat 60 g butter, the milk and brown sugar in a saucepan and stir. Boil for 2 minutes, pour into a bowl and add half the icing sugar.
- Beat for 2 minutes, then cool. Beat in the remaining icing sugar and caramel essence. Cool.
- Simmer the remaining white sugar with 3 T water in a saucepan until it dissolves. Add 100 g butter and boil until it takes on a rich caramel colour.
- Remove from the heat and add the cream, stirring continuously. Allow to cool.
- Sandwich the two layers together with the caramel icing, then pour over the fudge sauce.
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