Chocolate and Caramel Cake
By Liz JarmanPage views: 20062Caramel cake with a chocolate swirl... tempted? We are! Thanks Liz for this recipe.
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2 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 40 mins
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Serves
8
125 grams Butter
1 cup of Chelsea White Sugar
1 Egg
1 Cup of Milk
1 Tbsp Chelsea Golden Syrup
1 tsp Baking Soda
Dash of Vanilla
1 1/2 heaped cups of plain flour
1 tsp of Baking Powder
Pinch of salt
1 Tbsp of Cocoa powder
Chelsea Chocolate Icing to top
Cream the butter and Chelsea White Sugar until pale, then add the egg and beat well.
Heat milk, Chelsea Golden Syrup and baking soda in a pot or microwave. Add this to the creamed mixture and mix all together thoroughly. Add vanilla, then sifted flour and baking powder.
Pour 2/3rds of the mixture into a 20 cm cake tin and to the remaining mixture, add the cocoa. Pour on top of mixture in baking tin and swirl around a bit with a skewer. Bake in oven at 170 deg C for 40 - 45 minutes, or until cake springs back when touched.
Ice with Chelsea Chocolate Icing when cold. This recipe can be made in a roasting pan by doubling the ingredients.
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