225g Salted Butter
225g Caster Sugar
4 Eggs (Large)
220g Self Raising Flour
2 Teaspoons Baking Powder
40g Cocoa Powder
Chocolate Cake Topping (1 bar 150g)
Can of Carnation Caramel
175g Salted Butter
250g Icing Sugar
Mix the eggs, flour, caster sugar, butter, baking powder and cocoa powder in a bowl, then beat for approx 2 minutes.
Spoon into two greased cake tins and cook for 25-30 mins at 180C (fan).
Allow to cool, then cut the sponges in half horizontally. A good way to do this is to put something under the base to push the cake up and then use the edge of the tin as a guide.
Mix up the butter and icing sugar, then divide the mix into three. Spread each sponge with caramel and butter icing and stack.
Finally, melt the chocolate topping (never chocolate 'flavoured') in the microwave and pour over, smoothing with a knife.
Hello Rob
ReplyDeleteReally nice looking cakes but I'm actually trying to get in contact with you regards a watch. CAV511H Tag Heuer Grand Carrera Calibre 17.
Its a limited edition of 250, issued only in UK I believe.
I'm looking to sell mine if you are interested.
Serviced in Mar 2020.
Its in good to very good condition (and Im pretty fussy)
Not sure if you even read these posts but thought I'd try as it was a recent post.
Email me on darrenstallan@hotmail.com.
Regards
Darren
Hi Darren, didn't you buy this like three days ago?
ReplyDeleteRob