Chocolate cake with caramel frosting

By tinaw100

Ingredients

• Cake:
• Melted butter, to grease
• 200 g butter, at room temperature
• 155 g (3/4 cup, firmly packed) brown sugar
• 1 tsp vanilla extract
• 2 eggs, at room temperature
• 265 g (1 3/4 cups) self-raising flour
• 35 g (1/3 cup) cocoa powder
• 185 ml (3/4 cup) milk
• 70 g (1/2 cup) pecans, coarsely chopped
• 100 g (1/2 cup) caster sugar
• Caramel frosting:
• 250 g butter, at room temperature
• 100 g (1/2 cup, firmly packed) brown sugar
• 2 tbs golden syrup
• 1 tbs milk

Details

Servings 12
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
2. Use an electric beater to beat together the butter, brown sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Sift the flour and cocoa over the butter mixture. Use a large metal spoon to fold in the milk until well combined.
3. Spoon the cake mixture into the prepared pan and smooth the surface. Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack to cool completely.
4. Meanwhile, to make the caramel frosting, use an electric beater to beat together the butter, sugar and golden syrup in a medium bowl until light brown and fluffy. Add the milk and beat until well combined.
5. Use a large serrated knife to cut the cake in half horizontally. Place the bottom half of the cake on a cake stand or serving plate and spread with half the caramel frosting. Top with the remaining cake and spread with the remaining caramel frosting.
6. Sprinkle the top of the cake with pecans. Place the caster sugar in a medium frying pan and stir over low heat for 3-5 minutes or until sugar dissolves and caramelises. Remove from heat. Set aside for 2-3 minutes or until bubbles subside and toffee cools slightly. Use a spoon to drizzle cake with toffee.