Makes 1 large cake

Preparation time: 25 minutes

Baking time: about 25 minutes

Oven temperature: 180°C

• 250 ml milk

• 60 ml melted butter

• 10 ml vanilla essence

• 25 g (60 ml) cocoa

• 4 eggs

• 420 g (500 ml) castor sugar

• 280 g (500 ml) flour

• 20 ml baking powder

• pinch of salt

GARNISH

• 1–2 tins peppermint-flavoured caramel

• 100 g dark chocolate

• 80 ml cream

1 Preheat the oven. Grease two 23cm cake tins or a bundt cake tin with non-stick cooking spray and line with baking paper (if possible). Heat the milk and butter together until melted. Remove from the heat, add the vanilla and allow to cool slightly. Whisk in the cocoa until smooth and set aside.

2 Whisk the eggs until light and fluffy. Whisk in the sugar, a spoonful at a time, until all the sugar is added and the egg mixture becomes even thicker. (Daleen uses a stand mixer, but an electric beater will also work.)

3 Sift the flour and baking powder on top of the egg mixture and carefully fold together to retain as much air as possible. (If you use a stand mixer, lower the hook and switch on.) Once the flour starts folding in, slowly add the milk mixture until everything comes together nicely. Divide the batter between the cake tins and bake for 25–30 minutes or until a skewer comes out clean. Cool on a wire rack. If you’ve used a bundt tin, adjust the baking time according to the size of your tin. One cake needs to bake for longer than two layers.

4 To finish, cut the cooled ring cake in half and fill with the caramel. Melt the dark chocolate and cream and stir until smooth; allow to cool slightly and drizzle over the cake.

Variation Spread a thick layer of caramel over the two cake layers and the top, then garnish with grated Peppermint Crisp.