Chocolate Caramel Cake

I had a container full of caramel left in the fridge from my previous caramel cake. I didn't know what to do with and didn't want to repeat the same caramel cake over again...That's when I saw the recipe for chocolate caramel cake on Nigella Lawson's site. And, voila here goes my version of the Chocolate Caramel Cake!!I have tweaked the original recipe here and there....

Ingredients:

Recipe Source: Nigella Lawson

Instant Coffee - 2 tsp

Cocoa - 2 tbsp

Boiling water - 2 tbsp

Butter, softened - 175 gms

Caster sugar - 175 gms

Eggs - 2, medium

Caramel syrup - 200 gms

Self-raising flour - 200 gms

Milk - 4 tbsp

Method:

Preheat the oven to 180C.

Butter a cake tin. Mix the coffee and cocoa in a cup, add the hot water and mix to a paste.

Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste into a bowl and beat until smooth.

Pour the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly.

Cool in the tin for 5 minutes, and leave to cool.

The cake tasted bitter-sweet and quite sticky too. Nevertheless, I was surprised as it was liked by everybody at home, even with it's bitter-sweet taste.

Comments

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