You guys I have a problem . . . well more than one actually . . .

Problem number 1 – I can not stop eating this cake!

Not really a problem in itself is it but it does bring me to problem number 2.

There is a smell coming from my fridge . . .

Fear not, the cake is well and truly protected safe and sound in its cake box, phew (seriously)

You guys this cake ↑

I can. not. stop. eating. it!

Fo real!

Not only is it 2 cakes rolled into one then finished with the best (and easiest) frosting of all time, but its 2 incredible cakes rolled into one. Chocolate and Caramel go together so perfectly. The richness of the chocolate balances out the sweetness of the carmel with such perfection its like living in a dream. A delicious, delicious dream.

A dream that will have you forsaking all other foods in favour of this incredible cake.

I mean it even covers all the basic food groups, fresh strawberries for antioxidants and fibre, flour for carbohydrate, milk for calcium, eggs for protein and coffee for . . . brain function???

I admit I have forsaken all other foods in favour of this cake . . .

I mean who wouldn’t?

But now I may be slightly afraid of my fridge (←read totally, absolutely am!)

I may have taken to (← read totally and without question am) getting my 3 year old darling daughter, who is seriously keen to play mamas little helper, to retrieve required items from scary stinky fridge.

What?

Well, what would you do?

Go on a mission to find the source . . . yeah I don’t think so people. That is a job for spunky husband and being his birthday week and all I hate to put him to work.

Plus if I ask him to find the source of the problem he may see how much of his birthday I have consumed without him . . .

Best. Wife. Ever . . . right?! 😉

Caramel and Chocolate Layer Cake with Whipped White Chocolate Frosting and finished with a mountain of fresh strawberries . . .

Best. Wife. Ever

Caramel and Chocolate Layer Cake with Whipped White Chocolate Frosting

Serves 16

Ingredients –

For the Chocolate Cake –
This recipe very slightly adapted from Sweetapolita

3/4 cup plain flour

1/2 cup brown sugar

1/4 cup cocoa powder

3/4 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon cornstarch

1/2 teaspoon salt flakes

1/3 cup buttermilk

1/4 cup coffee, hot (I use decaf)

3 tablespoons butter, softened

1 egg

2 teaspoons vanilla extract

For the Caramel Cake –

1 cup plain flour

2/3 cup brown sugar

1/4 teaspoon salt flakes

1 teaspoon baking powder

1 egg

1 teaspoon vanilla extract

1 teaspoon caramel essence

1/2 cup milk (I use skim)

1/3 cup plain greek yoghurt (I always, always use Chobani)

1/4 cup butter, softened

For the Frosting –

This recipe from Dashing Dish

1 box instant  pudding mix (I used white chocolate)

8oz whipped cream or cool whip/dream whip

1 cup  milk (I used skim)

Strawberries (optional but highly recommended)

Method –

For the Chocolate Cake –

Preheat oven to 175’C (350’F)

Line your cake pans with baking paper (I used 2 x 6 inch cake pans) and set aside.

In a medium bowl sift all dry ingredients.

Add remaining “wet” ingredients and whisk until just combined.

Pour batter even into your prepared cake pans and bake for 20-25 mins. Until a toothpick or skewer comes out with just a few crumbs attached when inserted into the centre.

All the cake to cool in the pans for 5 mins then invert onto a wire rack to cool completely.

For the Caramel Cake –

Preheat oven to 175’C (350’F)

Line your cake pans with baking paper (again I used 2 x 6 inch cake pans) and set aside.

In a small bowl or jug combine milk, egg, yoghurt and butter and stir to combine.

Add vanilla extract and caramel essence and stir to combine.

In a large bowl sift flour, sugar, baking powder and salt and stir to combine.

Add milk mixture to the dry ingredients and stir until just combined.

Pour batter evenly into your can pans and bake for 20-25 mins, until a tooth pick comes out with just a few moist crumbs attached when inserted into the centre.

Allow to cool in the pans for 5 mins before inverting onto a wire rack to cool completely.

For the frosting –

In a medium bowl pour milk, add pudding mix and whisk until smooth (about 1 min is all it takes :))

Add in your whipped cream/cool whip and carefully fold until well combined.

Do not dive head first into the bowl . . . you will seriously, seriously want to!

Refrigerate frosting until your cake is ready to be assembled.

To assemble your cake –

Place one layer of chocolate cake onto a plate, top with a good dollop of frosting spreading to the edges.

Next add a layer of caramel, top with a good dollop of frosting spreading to the edges then repeat with final layer of chocolate then caramel cake layers.

Cover the entire cake with a very thin layer of frosting and freeze (or refrigerate) for 15-30 mins. This will ensure the crumbs stay in place when you add the final layer of frosting.

Cover the cake with the rest of your frosting then finish with a heaping mound of strawberries.

I’m not even sorry

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Nutritional Info (approx per serve cake with frosting) obtained using myfitnesspal.com –

Cal – 165
Fat – 2g
Carbs – 33g
Protein – 4g
Fiber –  1g