Chocolate Caramel Birthday Cake

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This recipe for a chocolate caramel birthday cake is super simple and the best birthday present you could possibly give!

Prep Time30

Cook Time50

Course: Cakes

Servings: slices

Preheat the oven to 180°C and line x2 20cm round cake tins with sunflower oil and parchment paper.
Place the butter in a bowl of an electric mixer fitted with a whisk attachment, beat the butter on high speed until white and fluffy. This can take 5 to 10 minutes.
Swop the whisk attachment for the paddle attachment and add the sugar. Whisk on high speed until combined.
Add the eggs, one at a time. Make sure to beat for at least one minute between each addition, and scrape down the sides of the bowl before adding the next egg.
Sift together the flour, cocoa powder, and salt.
Combine the milk, vanilla, and brewed coffee in a jug.
Add the wet and dry ingredients to the egg mixture by alternating between them. Make sure there are no lumps by scraping down the side of the bowl as you go.
Pour the batter into the prepared cake tins and bake in a preheated oven for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cakes to cool before icing.

To make the icing, combine the butter, icing sugar, and cocoa powder in a bowl of an electric mixer fitted with a paddle attachment.
Beat on medium speed until the mixture comes together. Slowly add the cream, whipping on high speed between each addition. Continue until you have added all of the cream and the icing is nice and fluffy.
To assemble the cake, level the layers with a knife. Then place one layer onto a cake plate and spread an even layer of caramel over this layer.
Place the second layer of cake on top of this.
Spread the icing over the top and sides of the cake using a palette knife. Swirl the icing using the palette knife. Enjoy!