Caramello cake
"With fudgy layers of chocolate cake and caramel buttercream laced with hidden hints of gooey Caramello, this is the ultimate choc-caramel creation! For the full flavour effect, take it out of the fridge about 30 minutes beforehand and serve at room temperature...."
INGREDIENTS
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450g butter
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300g dark cooking chocolate, finely chopped
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315g (1 1/2 cups) caster sugar
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6 eggs
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565g (3 3/4 cups) plain flour
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75g (1/2 cup) self-raising flour
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30g (1/4 cup) cocoa powder
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185ml (3/4 cup) buttermilk
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55g (1/4 cup) caster sugar, extra
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2 tablespoons caramel spread, warmed slightly (see Notes)
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375g unsalted butter, at room temperature
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600g (4 cups) icing sugar mixture
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380g jar caramel spread (see Notes)
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2 x 200g pkt Cadbury Dairy Milk Caramello chocolate, broken into squares, halved
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100g dark chocolate (85% cocoa), finely chopped
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25g butter
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