- 50g Cocoa Powder
- 120ml Boiling Water
- 100g Caster Sugar
- 100g Sugar and Crumbs Salted Caramel (available here @linzimariecakesupplies.co.uk)
- 3 Eggs
- 150ml Olive Oil
- 150g Self Raising Flour (Substitute this for Gluten free flour)
- 150g Chocolate Chips (Substitute with Dairy Free Chocolate Chips)
- For the Frosting and Decoration
250g Margarine (Substitute Stork Baking Block)
150g Salted Caramel Icing Sugar
250g Icing Sugar
2 Tsp Vanilla Essence
Small amount of brown food colouring if you want to give your frosting a caramel colour
100g Chocolate Chips (Substitute with Dairy free Chocolate Chips)
2D Piping Nozzle and a disposable piping bag
Start by preheating your oven to 170 degrees, then line and grease three 8 inch cake tins.
Mix together your cocoa powder and boiling water to make a chocolate paste. In a separate large bowl, pour in the Caster Sugar, Salted Caramel Icing Sugar, Eggs and Olive Oil. Mix well until you have a thick yellow mixture.
Next add your chocolate paste to the yellow mixture and combine until brown.
Add your Flour and give a final mix until you have a runny cake batter. Pour in your Chocolate Chips and stir well.
Pour the cake batter into your cake tins and bake in the middle of the oven for approx 20 minutes.
Once baked, tip onto a wire rack to cool.
To make your delicious caramel icing, pop the margarine, vanilla essence and icing sugars into a large bowl and mix well until smooth. You can also add a little brown food colour (or cocoa powder) if you would like to give it a caramel colour.
Spread the icing over thickly over the first layer of cake, then place the second layer on top. Repeat this with the second layer and place the third layer on top and press down firmly.
Melt your Chocolate in a glass bowl over a pan of boiling water. Melt it over a very gentle heat and constantly stir it.
Once melted, pour the chocolate over the top of your cake and spread it out right up to the edges.
Snip the end off your disposable piping bag and push the 2D piping tip firmly into the end of it. Fill the bag with your remaining caramel icing.
Pipe your icing around the edge of the cake in-between the layers so you have a pretty finish.
Then pipe small circles of icing on the top layer to look like mini roses, for each rose just start in the middle and pipe in a circular motion going outwards.