The caramel flavour in this old-fashioned Caramel Chocolate Cake recipe comes from golden syrup. Although caramel with fleur de sel or dulce de leche are standard these days, it’s refreshing to come back to a more down-to-earth baking style. The1970s housewives who contributed this recipe to a now vintage cookbook have provided an unpretentious, uncomplicated glorious rich cake that tastes quite similar to a sticky date pudding. To finish the cake, I went with a simple chocolate glace icing, and a sprinkling of finely chopped walnuts for a little bit of crunch.
Recipe adapted from Misses Bernice & Trixie Shaddick, in the Nyamutin Farm Cookbook (1973).
You will need: a 20cm (8 in) round cake tin