Step 1

Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 5cm above edges on long sides.

Step 2

Combine flours and sugar in a large bowl. Make a well in centre. Combine oil, egg, milk and vanilla in a jug. Pour into well. Using a wooden spoon, stir until just combined (don’t over-mix).

Step 3

Spread half the cake mixture into prepared pan. Drizzle with half the caramel sauce and sprinkle with 2 teaspoons cinnamon sugar. Dollop small spoonfuls of remaining cake mixture over caramel sauce and carefully spread to cover caramel sauce. Bake for 25 minutes or until a skewer inserted in the centre comes out clean.

Step 4

Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds with a metal spoon, until smooth. Cool for 30 minutes.

Step 5

Transfer hot cake to a serving plate. Using a teaspoon, scoop out ten 2cm-deep holes from top of cake. Discard cake scraps. Brush top of cake with melted butter. Sprinkle with remaining cinnamon sugar. Stand for 10 minutes. Spoon a little of the remaining caramel sauce into each hole in cake. Drizzle with chocolate sauce. Serve immediately.