- 1 1/2 cups self raising flour
- 1/2 cup cocoa powder
- 15sp bicarbonate of soda
- 125g unsalted butter choped into 1 inc squates
- 1 cup caster sugar
- 4 eggs, lighlty beaten
- 3/4 cup sour cream or buttermilk
Salted Caramel Frosting
- 150g cream chese
- 75g icing sugar
- 100g butter room temperature
- 35g sweetened condensed milk caramel
- 75g dark chocolate buttons
- 1/4 cup single gream
Preheat oven to 180C. Butter and flour a round 23cm pan.
Place the flour, cocoa and soad in a food porcessor bowl. Add butter and sugar. Using the pulse action, process for 20 seconds or until the mixture is fine and crymbly. Add combined eggs and sour cream to bowl, porcess for 10 seconds or unti the mixture is sooth.
Spoon into prepared tin:smooth surface. Bake 45 minutes or until skewer comes out clean wehn inseted in center of cake or when edges shrinks back . Turn onto wire rack to cool. While cake is still hot, use a 50cm long thread split the cake in half by placng the thread in the middle of the cake around the parameter of the cake making sure its in the same place. pull the thread towards you making sure the thread goes through the entire cake. do not divide the pieces and leave until completely cool. if storing for later use wrap in cling film as is and only seperate whenn ready to ice.
Cake can be made up to three days in advance, wrapped in cling film two to three times and aluminium foil and placed in the fridge
SALTED CARAMEL FROSTING
Bring the single cream to almost boiling point. Pour on top of the dark chocolate buttons. Mix until completley melted. set aside
In a small bowl beat cream cheese. In another bowl cream the butter then add the icing sugar. Add Cream cheese and mix lightly until incorporated. Add the melted dark chocolate and sweetened condensed milk caramel. Mix until just combined. Place in the fridge for 2 hours to set. Pipe.
