Chocolate and Salted Caramel Cake

Ingredients

• 400 g NESTLÉ BAKERS' CHOICE Dark Melts
• 400 g butter, chopped
• 550 g brown sugar
• 250 mL hot water
• 100 g NESTLÉ BAKERS' CHOICE 100% Cocoa
• 6 eggs, lightly beaten
• 300 g sour cream
• 450 g plain flour
• 150 g self-raising flour
• 0 CHOCOLATE GANACHE:
• 2 pkt 290g NESTLÉ BAKERS' CHOICE Dark Melts
• 300 mL thickened cream
• 0 CARAMEL FILLING:
• 2 can NESTLÉ Sweetened Condensed Milk 395g
• 100 g butter, chopped
• 150 g brown sugar
• 2 tbsp golden syrup
• 3 tsp sea salt flakes

Instructions

1. 1

   Preheat oven to 160ºC/140ºC fan forced. Grease and line two 22cm round cake pans.

2. 2

   Combine NESTLÉ BAKERS' CHOICE Dark Melts, butter, sugar, water, and NESTLÉ BAKERS' CHOICE 100% Cocoa in a large saucepan over low heat; cook, stirring constantly, until the mixture is smooth and the chocolate has melted. Cool 10 minutes then transfer mixture to a large bowl.

3. 3

   Combine eggs and sour cream; add to the cooled chocolate mixture with sifted flours, mixing well; divide mixture evenly among prepared pans. Bake 1½ hours or until a skewer inserted into the centre of each cake comes out mostly clean. (There maybe a little moist cake mixture on metal skewer when inserted into centre of cake, this is normal for mud cake - do not overcook). Stand cakes in pans 15 minutes to cool slightly, before transferring the cakes to wire racks to cool completely.

4. 4

   To make Chocolate Ganache, combine NESTLÉ BAKERS' CHOICE Dark Melts and cream in medium heatproof bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Set aside until cool and thickened, stirring occasionally.

5. 5

   To make Caramel Filling, combine NESTLÉ Sweetened Condensed Milk, butter, brown sugar and golden syrup in medium saucepan; cook over low-medium heat, stirring constantly, about 7-10 minutes or until mixture has thickened and caramel in colour, stir though salt. Set aside to cool to room temperature.

6. 6

   Use a serrated knife to split each cake in half; place a cake layer on a serving plate. Spread with one-third of the caramel filling. Repeat with two more cake layers and caramel filling. Top with the remaining cake layer. Spread Chocolate Ganache over top and sides of cake.