Chocolate Caramel Cake For the big chocolate cake:

• 280 grams (2 cups) self-raising flour • 400g (2 cups) caster sugar • 93.75g (¾ cup) unsweetened cocoa powder • 2 teaspoons baking powder • 1 ½ teaspoons baking soda • 1 teaspoon salt • 225ml (1 cup) milk • 112.5ml (½ cup) vegetable oil • 2 eggs • 2 teaspoons vanilla extract • 225ml (1 cup) boiling water

Method

1. Preheat oven to 175 degrees C (350 degrees F). Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring

2. For the cake: 3. Add flour, sugar, cocoa, baking powder, baking soda, salt to a large bowl or

the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

4. Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre comes out clean.

6. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For the cupcakes: Recipe by Laura Allen

• 83g (2/3 cup) unsweetened cocoa powder • 1 tsp baking soda • 225ml (1 cup) boiling water • 112.5 g (½ cup) butter, melted • 75ml (1/3 cup) vegetable oil • 350g (1¾ cups) granulated sugar • 1 ½ tsp vanilla extract • ¾ tsp salt • 2 large eggs

• 2 large egg yolks • 112.5ml (½ cup) heavy cream • 245g (1¾ cup) all-purpose flour

Method

1. Preheat oven to 175 degrees C (350 degrees F). Prepare muffin tins with 24 paper liners.

2. In large mixing bowl whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until well blended; allow to cool for 5 minutes. Meanwhile, in another large mixing bowl add the melted butter, vegetable oil, sugar, vanilla and salt and beat until well combined. Stir in eggs and eggs yolks, mixing after each addition, just until combined. Blend in cocoa mixture and then blend in heavy cream. Slowly mix in flour and stir until combined.

3. Divide batter evenly among the 24 muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until toothpick inserted into center comes out clean. about 18 – 20 minutes. Remove from oven and let cool for a few minutes before transferring to wire rack to cool.

For the caramel sauce Yield: Makes about 2.5 cups

Ingredients

• 168.75g (¾ cup) butter • 225g (1 ½ cups) brown sugar, firmly packed • 2 tbsp water • ¼ tsp salt • 1 Tbsp vanilla extract • 1-2 – 168.75ml (¾ cup evaporated milk)

Method

1. Add butter, brown sugar, water, and salt to medium saucepan over medium heat. Stir continuously until the better melts.

2. Once the better has melted bring the mixture to a boil. Boil for about 5 minutes, stirring occasionally. Remove from heat and stir in vanilla and 1/2 cup evaporated milk. Stir until smooth. Add more evaporated milk if you'd like a thinner consistency.

3. To store, pour mixture into a mason jar and refrigerate for up to a week. Re-warm it in the microwave for a few seconds before serving.

Creamy Chocolate Frosting Recipe by Tracy Larsen This recipe makes enough to ice a 20cm cake and 24 cupcakes. Prep time: 15 mins Ingredients

• 700g icing sugar • 70g cocoa powder or light chocolate powder (I used Cadburys options light

highlights chocolate powder) • 180g butter • 150g evaporated milk • 2 teaspoons vanilla extract

Method

1. In a medium bowl, sieve together the icing sugar and cocoa; set aside. 2. In a large bowl, cream butter until smooth, then gradually beat in sugar

mixture alternately with evaporated milk. 3. Blend in vanilla 4. Beat until light and fluffy 5. If necessary, adjust consistency with more milk or sugar

ASSEMBLING THE CAKES For the cake:

1. Turn the cakes upside down 2. Spread caramel sauce over the top of one of the cakes 3. Place the other cake on top 4. Frost the cake 5. Add chocolate sprinkles if desired

For the cupcakes:

1. Cut a small piece out of the centre of each cupcake. 2. Spoon caramel sauce into the hole. 3. Frost with chocolate frosting