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175 g (6 oz) SR flour
2 ½ tbsp cocoa powder
1 tsp bicarbonate of soda
150 g (5 oz) caster sugar
2 medium eggs
150 ml (5 fl oz) each of corn oil and milk
125 g (5 oz) dark chocolate (70% cocoa solids)
2 tsp vanilla extract
1 x 397 g can Carnation Caramel
1 tbsp icing sugar
Preheat oven to 180 C, 350 F or gas mark 4. Line bases of 2 x 18 cm (7 in) round sandwich tins with baking paper.
Sift flour, cocoa and bicarbonate of soda into a bowl and stir in sugar.
Use a fork to mix eggs, oil, milk and 1 tsp of vanilla together. In a small bowl, beat 2 tbsp of caramel until smooth and whisk into egg mix. Combine egg mix with dry ingredients, stirring well. Pour into tins and bake for 20 to 25 minutes, until springy to the touch. Cool cakes in tins and then turn out onto a wire rack and remove baking paper.
Melt chocolate in short bursts in the microwave, stirring until smooth. Add remaining caramel and vanilla and beat well, until smooth and glossy. Sift in icing sugar and mix thoroughly.
Place one cake on a plate and spread with a generous layer of frosting. Top with other cake. Spread remaining frosting over top and sides of cake and down the sides to cover completely. Leave to set before cutting into slices.
(Serves 12)
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