100g butter

100g soft dark brown sugar

100ml cream

100ml condensed milk

10g sea salt


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


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.