Step 1

Preheat oven to 150°C.

Step 2

Grease a 22cm cake tin and line the base and sides with baking paper.

Step 3

Melt butter, cream, caramel, sugar and chocolate in a large saucepan over a medium heat. Stir until chocolate is melted and the mixture is smooth. Leave to cool.

Step 4

Whisk in eggs. Sift flours and fold through caramel.

Step 5

Pour into prepared cake tin. Bake for 30 mins then cover loosely with foil and cook for another 30 minutes or until an inserted skewer comes out almost clean.

Step 6

Leave to cool in the tin for 15 minutes before turning onto a wire rack to cool completely.

Step 7

For the icing, melt chocolate, cream and butter in a small bowl in the microwave for 60-90 seconds. Keep stirring until the chocolate is melted and combined. Refrigerate for at least one hour or until cold. Whisk until pale and fluffy.

Step 8

Spread icing over the cooled cake and drizzle with caramel sauce.