Summary: Oh this is sweet perfection! Chocolate for Mr Ask and carmel for me. If you are unfamiliar with the term dulce de leche, Wikipedia explains that dulce de leche is a sweet prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar. Literally translated, it means “candy of milk”. In the past I’ve been known to boil an unopened can of condensed milk to create this but now that Nestlé Caramel Top ‘n Fill exists I’ve stopped this somewhat dangerous practice.
Ingredients
- 250g salted butter, softened
- 340g brown sugar
- 3 eggs
- 350 ml greek yoghurt
- 1/2 tsp vanilla
- 85g unsweetened cocoa
- 280g plain flour
- 1 1/2 tsp bicarb soda
- 1 qty dulce de leche icing
- 2 tblsp caramel ice cream topping
Instructions
- Preheat the oven to 170C
- Grease and line the base of two 20cm round sponge tins.
- Either use a mixer or a large bowl and electric beaters to cream the butter and sugar. It should be light and fluffy, it took me 5 mins.
- Add in the eggs, one at a time, beating well after each one.
- Mix together the vanilla and yoghurt and set aside.
- Add the cocoa and 1/3 of the yoghurt mix to the batter and beat to combine.
- Mix together the flour and bicarb. Add half the flour mix and 1/3 of the yoghurt mix to the batter and beat to combine.
- Add the remaining flour mix and remaining yoghurt and beat to combine.
- Divide batter between the two tins and gently level.
- Bake for 30-40minutes or until a skewer comes out clean.
- Allow to cool in the tin and cool completely on a rack before icing.
- Cut each cake in half to create four layers. Spread icing between each layer and smooth onto the top. Drizzle with caramel topping.
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