1 ½ teaspoons baking powder
1 ½ teaspoons bicarb soda baking soda
½ teaspoon salt
2 eggs large, room temperature
1 ½ teaspoon vanilla bean paste or vanilla extract
½ cup canola oil
1 cup milk
1 cup boiling water
For the filling
1 ½ cups salted caramel sauce thick caramel sauce, homemade or store-bought.
For the frosting
80 grams butter melted (⅓ cup)
1 teaspoon vanilla bean paste
½ cup salted caramel sauce thick caramel sauce, homemade or store-bought.
⅔ cup cocoa powder sifted
4 cups icing sugar sifted
¼ teaspoon salt flakes optional
6-8 tablespoons milk
Instructions
For the Chocolate Cake
Pre-heat oven to 160 °C and prepare 3 x 20 cm cake tins by greasing and lining with baking paper.
Add the dry ingredients into a large mixing bowl and whisk to combine. Add the eggs, vanilla, oil and milk and whisk together until just combined.
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