Ingredients
Sauce
100g butter
100g soft dark brown sugar
100ml cream
100ml condensed milk
10g sea salt
Cake
275g flour
275g sugar
90g cocoa powder
1 tbs fine instant coffee
2 tsp baking powder
1 ½ tsp bicarb
1 tsp salt
225ml buttermilk
110ml veg oil
2 eggs
2tsp vanilla paste
150ml boiling water
Serve with crème fraiche and fruit
Method
1. Sauce -boil together for approx. 5 minutes
2. Mix all the dry ingredients together
3. In a separate bowl, using a whisk, mix the wet ingredients
4. Add wet to dry, then spoon into a deep 225mm greased lined cake tin
5. Bake at 180c for approx. 50 minutes
6. When the cake comes out allow to cool for 5mins in the tin. Poke holes in the top and pour on the carmel.
