My daughter loves chocolate and caramel, so her birthday cake had to contain at least those two ingredients. I added some hazelnuts for a bit of crunch and a lovely nutty flavour. Hazelnuts can be substituted with macadamias, walnuts or your own favourite nuts. I prefer a darker, chocolatey look, so will have to use dark chocolate next time.
Preheat oven to 180˚C. Grease a 23cm round baking tin and line with baking paper.
Place butter and chocolate in small plastic bowl and microwave on standard setting for 2 x 30 seconds. Stir until fully melted and let it cool.
Mix butter and chocolate
Mix flour and sugar in large mixing bowl.
The three elements
Stir beaten eggs into chocolate mixture, then pour mixture into flour and sugar and mix well. Stir in the caramels and hazelnuts.
Batter with caramel and hazelnuts
Pour the mixture into the cake tin and place in preheated oven. Bake for 30-35 minutes or until skewer comes out clean.
Leave the cake to cool in the tin for 20 minutes before turning out onto a wire rack.
Leave to cool completely and dust with icing sugar or decorate with chocolate frosting and hazelnuts. For the frosting, I used 1/2 tub Betty Crocker chocolate frosting, mixed with 200g Nutella and a few drops of vanilla essence.