Chocolate Caramel Pecan Cake

 

 Chocolate Caramel Pecan Cake

1.5 cups Flour
1 large Egg
120g Unsalted Butter, room temperature
1 cup berry Sugar
1 teaspoon Baking Powder
1 teaspoon baking Soda
1 cup Whole Milk, room temperature (microwave to heat)
2 tablespoons Golden Syrup (lyles)
2 tablespoons Cocoa (brute)
1 1/2 teaspoons Cinnamon
Pinch Salt
Handful of pecans, finely chopped (optional)
Chocolate Icing:
Icing sugar (enough to form a thin paste)
2 teaspoons butter, softened
2 tablespoons cocoa
Water
DIRECTIONS:
Preheat the oven to 350F Grease a 9 inch round cake tin X 3" deep (I like the fat daddios pans) with non-stick spray.
Cream butter and sugar together until mixture is pale and fluffy creamy. Beat in the egg. Combine the flour, baking powder, baking soda and salt together. Slowly add the milk and flour mix alternately while beating constantly on low-medium speed. Batter will not appear perfectly smooth (you want this texture)
Warm the golden syrup in the microwave for about 15 seconds before adding to the batter. Pour 1/2 the mixture into a bowl and stir in the cinnamon and cocoa until well mixed. Pour the chocolate batter into the cake tin first, smooth the surface, then add the caramel layer. Smooth over the top with your spatula and bake for 45-55 minutes. The cake is ready if the top springs back when pressed, the centre doesn’t wobble and the sides of the cake have shrunk away from the edge of the tin. Allow to cool in the tin, then turn cake onto a wire rack to cool completely.
Glaze the cake with just a thin layer of a simple, traditional chocolate icing. Sprinkle finely chopped pecans on top for a little crunch and texture.