Found this recipe on goodtoknow website. OMG its so easy to make and yes cuts down on the saturated fat!!!! This chocolate cake recipe is based on an American recipe and uses oil instead of butter. I use ready make caramel from carnation and it makes the filling really easy to make.
- 175g self raising flour
- 21/2 tbsp cocoa powder
- 1 tsp bicarbonate soda
- 2 eggs
- 130g castor sugar
- 150ml milk
- 150ml corn oil
- 2 tsbp vanilla extract
- 125g dark chocolate (70% cocoa solid)
- 397g can Carnation caramel
- 1 tbsp icing sugar
Preheat oven to 180C/160C for fan oven.
Base line 2x8" sandwich tins with baking parchment
Sift the flour, cocoa powder and bicarbonate soda into a bowl and stir in the sugar.
In a jug, measure the oil and milk, then add the eggs, one tsp vanilla extract and mix together with a fork until combined. Beat 2 tbsp of caramel until smooth and whisk into the egg and oil mixture.
Combine the wet with the dry ingredients and mix well. The cake mix will be quiet wet. Pour the mixture into the tins and bake in the centre of thge oven for 20 minutes until springy to the touch.
Cool the cake in the tins for 5 minutes and then turn out onto a wire rack. Remove the baking paper and cool completely.
Melt the chocolate in a short bursts in the microwave, stirring until smooth. Add the remaining caramel and vanilla to the chocolate and beat well until smooth and glossy. Sift in the icing sugar and combine thoroughly.
Place one half of the cake onto a plate, spread with a generous amount of the frosting and top with the other sandwich half. Spread the remaining frosting over the top of the cake and down the sides to cover completely. Leave to set and cut into slices.