This is a lip-smacking chocolate cake that can be eaten at any time during the day, although personally I like it in the afternoon to enjoy with friends along with an espresso. In the evenings I serve it slightly warm with hot fudge sauce and ice-cream.
- 300g butter, plus extra for greasing
- 300g light muscovado sugar
- 3 large egg
- 85g cocoa powder
- 1½ tsp baking powder
- 225g plain flour
- 225ml soured cream
- 300ml pot double cream
- 5 tbsp dulce de leche or caramel sauce
- 25g caramel flavored chocolate, finely chopped
- Heat oven to 180oC/gas 4.
- Lightly grease 2 x 23cm loose-bottom round cake tins and line bottoms with baking paper.
- Beat together the butter and sugar until creamy.
- Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour.
- Mix well to combine, add in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined.
- Spoon into the prepared tins and smooth over the surface with the back of a spoon.
- Bake for 30 minutes or until the cakes are firm to touch and a skewer inserted into the centers comes out clean. Leave to cool in the tins for 5 minutes , then turn out onto a rack and cool completely.
- When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.