This exquisite Chocolate and Caramel Cake is a definite showstopper!
225g Plain flour
350g Golden caster sugar
85g Cocoa powder
1 1/2 Baking powder
1 1/2 Bicarbonate of soda
2 Large free range eggs
125ml Vegetable oil
2 tsp Vanilla extract
200ml Boiling water
350g Soft butter
350g Icing sugar
300g Caramel Sauce
Step 1 Preheat the oven to 160ºC Fan. Grease and line two 20cm removable bottom cake tins.
Step 2 For the cake, place all of the cake ingredients (except the boiling water) into a large mixing bowl.
Step 3 Using a hand mixer beat the mixture until smooth and well combined.
Step 4 Add the boiling water to the mixture, a little at a time, and mix in until smooth.
Step 5 Divide the cake mixture between the cake tins and bake in the oven for 25-35 minutes, or until the top of the cake is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Step 6 Remove the cakes from the oven and allow them to cool completely whilst they are still in the tins.
Step 7 For the icing, beat the butter using the Desire Hand Mixer until light and fluffy (approx. 5-8 minutes).
Step 8 Beat in the icing sugar, a little at a time. Once the butter and sugar are fully combined beat in the caramel sauce.
Russell Hobbs was founded in the UK in 1952 by Bill Russell and Peter Hobbs, whose combined design and engineering flair allowed them to launch a company that remains a leading brand to this day. Over the years, Russell Hobbs has built up a legacy of design and innovation that placed the brand at the heart of the consumer’s home. The first automatic switch off kettle, the first automatic coffee maker and even the first plastic kettle were all Russell Hobbs innovations.