200g butter, at room temperature
155g (¾ cup, firmly packed) brown sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
265g (1 ¾ cups) self-raising flour
35g (⅓ cup) cocoa powder
185ml (¾ cup) milk
70g (½ cup) pecans, coarsely chopped
100g (½ cup) caster sugar
250g butter, at room temperature
100g (½ cup, firmly packed) brown sugar
2 tablespoon golden syrup
1 tablespoon milk
1. Preheat oven to 180?C. Brush a round
22cm (base measurement) cake pan with
melted butter to lightly grease. Line the base
and side with non-stick baking paper.
2. Use an electric beater to beat together the
butter, brown sugar and vanilla in a medium
bowl until pale and creamy. Add the eggs, 1
at a time, beating well after each addition
until just combined. Sift the flour and cocoa
over the butter mixture. Use a large metal
spoon to fold in the milk until well combined.
3. Spoon the cake mixture into the prepared
pan and smooth the surface. Bake in
preheated oven for 40 minutes or until a
skewer inserted into the centre comes out
clean. Remove from oven and set aside for 5
minutes before turning onto a wire rack to
4. Meanwhile, to make the caramel frosting,
use an electric beater to beat together the
butter, sugar and golden syrup in a medium
bowl until light brown and fluffy. Add the milk
and beat until well combined.
5. Use a large serrated knife to cut the cake
in half horizontally. Place the bottom half of
the cake on a cake stand or serving plate and
spread with half the caramel frosting. Top
with the remaining cake and spread with the
remaining caramel frosting.
6. Sprinkle the top of the cake with pecans.
Place the caster sugar in a medium frying
pan and stir over low heat for 3-5 minutes or
until sugar dissolves and caramelises.
Remove from heat. Set aside for 2-3 minutes
or until bubbles subside and toffee cools
slightly. Use a spoon to drizzle cake with