- 25g cocoa powder
- 250g butter, softened
- 200g dark brown sugar
- 2 eggs
- 1tbsp golden syrup (or honey)
- 185g flour, self raising (or add baking powder to plain)
- 125ml milk
Ingredients: CREAM AND CARAMEL
- 250g mascarpone cheese
- 300ml cream (35%)
- 60g butter
- 100g brown sugar
- 60ml milk
- 240g icing sugar
Preheat oven to 180-190C. Grease deep 20cm round cake pan or springform, line base and side
with baking paper. Sift cocoa into a bowl, add remaining ingredients.
Beat on low speed until combined. Increase speed to medium, beat until mixture has just changed
in colour. Pour mixture into prepared pan.
Even the cake surface. Bake for about 1 hour. Stand cake 10mins. Turn, top-side up, onto wire
rack to cool.
Directions:CREAM AND CARAMEL
Heat butter, brown sugar and milk in a small saucepan, stirring constantly, without boiling, until
sugar dissolves. Remove from heat. Add icing sugar.
Stir the icing sugar until smooth. Whisk mascarpone and cream in small bowl until soft peaks are
formed. Ensure not to overbeat the mascarpone ream mixture as it could curdle.
Split cake into three layers, either with separator or large serrated knife. Centre one layer on
Spread with a third of the mascarpone cream and a third of the caramel icing.
Repeat with second layer, half of the remaining mascarpone cream and half of the remaining
caramel icing. Top with remaining cake layer. Cover top cake layer with remaining mascarpone
cream then drizzle with remaining caramel icing. Swirl for marbled effect. Refrigerate for
about 30mins or until icing is firm.