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Amarula, Chocolate & Caramel Cake

Servings 12 slices

Ingredients

For the sponge

  • 120 g Cocoa powder
  • 250 ml Boiling water
  • 6 Eggs
  • 440 g Caster sugar
  • 120 ml Vegetable Oil
  • 500 g Self raising flour
  • 1 tsp Baking powder
  • A pinch of Salt
  • 5 tbsp Amarula

For the buttercream

  • 4 tbsp Amarula
  • 900 g Icing sugar
  • 450 g Baking spread

For decoration

  • 150 g Carnation Caramel
  • 200 ml Double cream
  • 3 tbsp Amarula
  • 2 tbsp Icing sugar
  • Sprinkles of your choice

Instructions

  1. Mix the cocoa powder with the boiling water and leave to cool

  2. In a large mixing bowl, use an electric or hand whisk to mix the eggs, caster sugar and vegetable oil until frothy. Then, add the cocoa powder mixture and whisk it in
  3. Gently fold in the self raising flour, baking powder, salt and 2 tbsp of the Amarula
  4. Separate the mixture into three greased and lined 22cm cake tins and bake on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes (check they are done by inserting a skewer or thin knife into the centre, it should come out clean). Remove from the tins and leave them on cooling racks to cool completely

  5. To make the buttercream mix together the baking spread, Amarula and icing sugar until smooth

  6. Stack up the sponges, drizzling 1 tbsp Amarula on each sponge before spreading them with some of the buttercream
  7. Cover the cake in a base coat of buttercream and put it in the fridge for 1 hour to set
  8. Cover the cake with the rest of the buttercream and smooth it out as best you can using a palette knife or scraper
  9. Put the Carnation Caramel into a piping bag and carefully pipe blobs on the edge of the cake so it drips down. Then cover the whole top of the cake with a thin layer of the caramel
  10. Whip up the double cream along with the Amarula and the icing sugar, pipe it around the edges of the cake

  11. Add sprinkles in the centre of the cake, and chocolate decorations as desired