Ingredients
1 1/2 cups self-raising flour 2 cups plain flour 2 cups caster sugar 1/2 cup cocoa powder 1 teaspoon bicarbonate of soda 1 1/2 teaspoons sea salt flakes 4 eggs 1 1/2 cups buttermilk 1/2 cup vegetable oil 2 teaspoons vanilla extract 395g can caramel top ‘n’ fill Sea salt flakes, to decorate Chocolate frosting 1/4 cup cocoa powder, sifted 250g butter, softened 1/2 cup pure icing sugar, sifted 400g dark chocolate, melted, cooled
Method
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease two 6cm deep, 20cm (base) round cake pans. Line base and sides with baking paper. Step 2 Sift flours, sugar, cocoa, bicarbonate of soda and 1/2 teaspoon salt into a large bowl. Using an electric mixer, beat on low speed until combined. Add eggs, buttermilk, oil, vanilla and 1 cup cold water. Increase speed to medium. Beat for 3 to 4 minutes or until mixture is smooth. Step 3 Divide batter between pans. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Step 4 Make Chocolate frosting: Whisk cocoa and 1/4 cup warm water in a bowl until cocoa has dissolved. Using an electric mixer, beat butter and sugar until pale and fluffy. Beat in chocolate, then cocoa mixture until combined. Step 5 Combine caramel and remaining salt in a bowl. Using a serrated knife, trim tops of cakes. Cut each cake in half horizontally. Transfer the base of 1 cake to a plate. Spread with 1/3 of the caramel mixture. Top with 1 cake layer and spread with 1/2 the remaining caramel mixture. Repeat layering with 1 cake layer and remaining caramel mixture. Top with remaining cake layer. Spread top and sides of cake with chocolate frostfood It is important to take care of our bodies by eating well . Here are a recipe books that will help you prepare good , tasty meals
