Chocolate butterscotch cake




1.Preheat oven to 180°C (160°C fan forced). Grease deep 20cm-round cake pan, line base and side with baking paper.
2.Sift cocoa powder into large bowl, add remaining ingredients. Beat with electric mixer on low speed until combined. Increase speed to medium, beat until mixture has just changed in colour. Pour mixture into pan.
3.Bake about 1 hour. Stand cake in pan 10 minutes, before turning, top-side up, onto wire rack to cool.
4.Meanwhile, make mascarpone cream Whisk cream and cream in small bowl until soft peaks form. Do not overbeat the mascarpone cream mixture as it could curdle.
5.Make caramel icing. Heat butter, brown sugar and milk in small saucepan, stirring constantly, without boiling, until sugar dissolves, remove from heat. Add icing sugar, stir until smooth.
6.Split cake into three layers. Place one layer on serving plate, spread with one third of the mascarpone cream and one third of the icing. Repeat layering, top with remaining cake layer. Cover top with remaining mascarpone cream, then drizzle with remaining icing, swirl for marbled effect. Refrigerate 30 minutes or until icing is firm.

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