Squidgy salted caramel chocolate cake

Preparation

This triple layer chocolate cake is made even more decadent with a sticky, creamy salted caramel sauce. Resistance is futile!

1. Preheat the oven to 180°C, fan 160°C, gas 4 and line three 20cm loose-based sponge tins with baking paper. To make the cake, mix together the light brown sugar, flour, cocoa powder, baking powder and a pinch of salt, breaking up any lumps. In a separate bowl whisk together the eggs, oil, yogurt and vanilla extract. Add the wet ingredients to the dry ingredients and whisk until you have a smooth batter. Divide among the tins and bake for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool for 15 minutes in the tins, then remove to a wire rack to cool completely.

2. Make the sticky caramel sauce by putting the caster sugar and golden syrup in a pan with 100ml of water. Heat gently until the sugar has dissolved and then bring to a simmer. Simmer until you have a dark golden caramel, then add the butter and salt. Stir to combine, then when the butter has melted add the cream. Continue to cook for a couple of minutes, then set aside to cool and thicken.

3. For the chocolate icing, beat the butter until soft then sift in half the icing sugar. Beat until well combined, then sift in the remaining icing sugar and cocoa powder for richness. Finally add the vanilla extract with 100g of the cooled caramel and the milk and beat to combine.

4. Level the top of each cake. Place one of the cakes on a plate or cake stand and top with a layer of buttercream, then add a layer of the sticky salted caramel. Sandwich another cake on top and repeat with the buttercream and caramel, then top with the final cake. Use the remaining buttercream to decorate the top and sides of the cake, using a palette knife to ensure a smooth, creamy coating.