Charly’s Decadent Chocolate Caramel Cake

I used Nougat Liqueur, really delicious, different take on chocolate cake, enjoy !!

250g sugar

250ml water

125g cake flour

2 ½  tsp baking powder

pinch of salt

250g butter

125g sugar

200g dark chocolate

5 eggs

125ml liqueur of your choice (I love Amarula or Tia Maria)

200g dark chocolate

1 can Nestle Caramel Treat

To make the syrup, dissolve the sugar in the water and bring to the boil.

Cool and then chill while you prepare the rest of the recipe.

Preheat oven to 180°C.

Spray a large deep ring cake tin with cooking spray. (Use an old-fashioned cake ring with a hole in the middle, not a chiffon pan.)

Sift the flour, baking powder and salt together.

Melt the butter, sugar and chocolate together in a glass bowl or double boiler over hot water.

Allow to cool and then transfer the chocolate mixture to a bowl.

Beat in the eggs one by one, beating well after each addition.

Add the liqueur and beat well again. Fold in the flour mixture.

Pour into the prepared cake tin and bake in the oven for 45 minutes.

When the cake is done, remove from the oven, pour the syrup over it and leave to cool in the cake tin.

For the topping, melt the chocolate in a bowl over hot water and mix it into the Caramel Treat. (Don't snack!)

When the cake is cold, turn it out of the pan. Allow any excess syrup to run off.

Spread the icing over the cake with a palette knife. This is a lot of icing. Use it all - you won't regret it.

This cake lasts very well and doesn't need refrigeration.