- 300g butter, plus extra for greasing
- 300g light muscovado sugar
- 3 big eggs
- 1½ tsp baking powder
- 85g cocoa powder
- 225g easy flour
- 225ml soured cream
- 300ml pot double cream
- 5 tbsp dulce de leche or caramel sauce
- 25g caramel flavoured chocolate, finely chopped (we faded Lindt)
Warmth oven to 180C/160C fan/gasoline 4. Lightly grease 2 x 23cm free-bottom cake tins and line with a circle of baking parchment. Beat collectively the butter and sugar till faded and creamy. Add the eggs, one after the other, beating neatly between every addition, then add the baking powder, cocoa and a third of the flour. Combine neatly to combine, then gallop in half the soured cream. Alternating between alongside with the flour and soured cream, mix everything till comely mixed. Spoon into the willing tins, then gentle over the floor with a spoon.
Bake for 30 mins or till the cakes are firm to the contact and a skewer inserted into the centres comes out elegant. Hurry away to frigid in the tins for five mins, then flip out onto a rack and frigid fully.
If you’re willing to motivate, whip the double cream with 2 tbsp Dulce de leche till gentle peaks create. Screech 1 cake on a serving plate and unfold with half the cream, then drizzle at some level of the last Dulce de leche. Top with the quite a bit of cake, then unfold the last cream on top. Sprinkle with the chocolate. Kick back till willing to motivate.