Chocolate Cappuccino and Salted Caramel Cake #MakeitwithAmasi

Serves 8-10

Ingredients : Cake

Set oven to 180 degrees Celsius

Grease 2 x 20cm cake tins lined on the base

250ml Amasi

125ml sunflower oil

2 extra large eggs

1tsp vanilla extract

Mix the above we ingredients together

2 cups sugar

1 3/4 cups of flour

3/4 cup cocoa powder

1tsp baking powder

2tsp bicarbonate of soda

Sieve the dry ingredients together

Mix the wet and dry ingredients together (will form a thick paste)

Stir in 1cup hot coffee

Divide the batter between the two tins and bake in the oven for about

45minutes

Filling 1

1 x tin Caramel Treat or Dulce de Lech

½ teaspoon salt flake ( like Maldon Salt)

Icing

125g unsalted butter

500g icing sugar

1/4 cup cocoa powder

30ml good coffee powder dissolved on a little boiling water then cooled

Milk if needed to get a good consistency

Cream the butter and add the icing sugar and cocoa

Stir in the cooled coffee and loosed with a little milk if needed

Take the two layers of cooled cake

Place the bottom layer onto a plate

Spread a layer of icing to cover the surface

Spoon some tinned caramel into the centre and spread….sprinkle with a few sea salt flakes

Top with the layer of cake and add some of the coffee flavoured icing and the remaining caramel and sprinkle with sea slat flakes

Top with a third layer onto which the remaining caramel layer is added.

 

Enjoy!