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Chocolate cake with caramel frosting
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Indulgent chocolate cake with heavenly frosting. Unforgettable!
Ingredients:
  • Melted butter, to grease
  • 200g butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 4.40 gm vanilla extract
  • 2 eggs, at room temperature
  • 265g (1 3/4 cups) self-raising flour
  • 35g (1/3 cup) cocoa powder
  • 185ml (3/4 cup) milk
  • 70g (1/2 cup) pecans, coarsely chopped
  • 100g (1/2 cup) caster sugar
  • 250g butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 53.60 gm golden syrup
  • 20.60 gm milk
Instructions:
  • Preheat oven to 180°C. Grease a 22cm round cake pan with melted butter and line with non-stick baking paper.
  • In a medium bowl, blend the butter, brown sugar, and vanilla with an electric beater until creamy. Add eggs one by one, beating well after each, until combined. Sift in the flour and cocoa, then use a large metal spoon to gently fold in the milk until fully combined.
  • Transfer the cake batter into the pan, ensuring the surface is even. Bake in a preheated oven for 40 minutes or until a skewer comes out clean. Let it rest for 5 minutes before flipping it onto a wire rack to cool.
  • In a medium bowl, use an electric beater to whip up a light brown and fluffy mixture with butter, sugar, and golden syrup for the caramel frosting. Then, add milk and beat until well combined.
  • Slice the cake in half horizontally using a large serrated knife. Place the bottom half on a cake stand or serving plate, spread half of the caramel frosting, then add the remaining cake layer and spread the rest of the caramel frosting on top.
  • Top the cake with pecans. In a medium frying pan, stir caster sugar over low heat for 3-5 minutes until sugar dissolves and caramelizes. Remove from heat and let it sit for 2-3 minutes until bubbles subside and toffee cools slightly. Drizzle the cake with the toffee using a spoon.

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