Chocolate & Caramel Cake

This spectacular cake is simple to make and assemble and wonderfully delectable to eat. I find Scorched almonds are an easy, effective and delicious decoration.

Serves 12

125g butter, cubed

200g quality dark chocolate, coarsely chopped

150ml milk

1 cup firmly-packed soft brown sugar

2 tsp vanilla extract

2 large eggs, separated

150ml sour cream

1 1/2 cups self-raising flour, sifted

1 tsp baking powder, sifted

1/2 can (200g) Caramel condensed milk, stirred until smooth

250g packet Scorched almonds, to decorate


100g quality dark chocolate, coarsely chopped

1/2 cup cream

1 Preheat oven to 180°C. Grease two 20cm springform cake tins; line bases with baking paper. Place butter, chocolate and milk in a bowl set over a saucepan one-quarter full of simmering water until melted. Or microwave, to melt. Add sugar and stir until smooth.

2 Remove from heat to cool slightly. Stir in vanilla, egg yolks and sour cream, followed by flour and baking powder. Whisk egg whites in a clean bowl until stiff peaks form. Gently fold egg whites into the cake mixture.

3 Divide the mixture between prepared tins. Bake for 30 minutes or until firm to touch. Remove and transfer to a wire rack to cool completely.

4 Make the ganache by melting chocolate and cream together in a bowl. Stir until smooth. To assemble, sandwich cakes together with caramel. Spread ganache over top of the cake and decorate with Scorched almonds.