How to create an eggless choc-caramel masterpiece
This choc cake with creamy choc icing is topped with choc-caramel flakes and, when you cut into it, choc sauce oozes out. Here’s how to create this delicious treat.
Ingredients
1¾ cups plain flour
1 cup caster sugar
¼ cup Dutch cocoa powder
1½ tsp bicarbonate of soda
½ tsp fine salt
½ cup vegetable oil
2 tsp vanilla extract
1½ tsp white vinegar
1 cup water
Cadbury Flake and Flake Caramilk bars, roughly broken, to serve
Icing
75g unsalted butter, at room temperature
1 cup pure icing sugar
¼ cup Dutch cocoa powder
1 tsp vanilla extract
1 Tbsp milk
Chocolate sauce
200g dark chocolate, chopped
300ml thickened cream
2 Tbsp honey
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper.
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Sift flour, caster sugar, cocoa, bicarb and salt into a bowl. Whisk the oil, vanilla, vinegar and water in a second bowl, then stir into the flour mixture. Spoon into prepared pan and bake for 35-40 minutes, until a skewer can be inserted into the centre and removed cleanly. Stand in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
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For icing, combine butter, icing sugar, cocoa and vanilla in a bowl and beat well. Add milk and beat until very smooth. Set aside for 5 minutes.
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Meanwhile, to make the chocolate sauce, melt chocolate gently in a heatproof bowl over a saucepan of simmering water. Bring cream and honey to the boil in a small saucepan, whisking until smooth. Whisk into melted chocolate.
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Use a melon baller to make holes in the top of the cake (reserving cake balls for another use), then pipe or spoon in the chocolate sauce, reserving leftover sauce. Top cake with icing and scatter with roughly broken Flakes. Served with reserved chocolate sauce.
Image: Better Homes & Gardens