Chocolate Caramel Cake (Annie's)

Annie (Annette) was a friend of my parents’ in the 70s and this recipe was originally transcribed from my mum’s handwritten notes. I made a few modifications because I wanted to make it in a bundt tin.

The icing recipe came from a 1980s Australian Womens Weekly cookbook.

Ingredients

  • 125 g butter (softened at room temperature)
  • 200 grams (1 cup) sugar
  • 1 egg (well beaten)
  • 225 grams (1 1/2 cups) plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 cup (250 ml) milk
  • 1 tablespoon (20 ml) golden syrup
  • 1 tablespoon (20 ml) cocoa
  • 1 teaspoon cinnamon

Directions

  1. Preheat the oven to 160 degrees (fan forced) and grease a 20 cm round baking tin or a bundt pan.
  2. Cream the butter and sugar together until light and fluffy, then add the egg.
  3. Warm milk and golden syrup together until the golden syrup melts into the milk. Add bi carb soda while warm.
  4. Sift the flour with the baking powder.
  5. Alternate between beating the flour mixture and milk mixture into the butter mixture, about a half cup at a time, ending with the flour.
  6. Remove half the batter to a separate bowl and add cocoa and cinnamon to remaining batter, mix well.
  7. Dollop the two batters into the pan, alternating so that they form a marbled effect. You can drag a skewer through to further mix if you wish. Flatten the top of the batter with a spatula.
  8. Bake in the centre rack about 40-45 minutes or until a skewer comes out clean.

Optional: If you’re worried the edges of the cake may have overbaked slightly or you just want the cake to be a bit more moist, make a simple syrup by dissolving 1/4 cup brown sugar in 1/4 water over low heat, stirring often. Gently spread the syrup over the outside of the cooled cake with a pastry brush. Let absorb for at least 30 minutes before icing.

Original instructions preserved for posterity:

Cream butter and sugar and add egg. Melt golden syrup and milk. add soda while warm, beat into cream mixture. Sift the flour with baking powder. Pour 1/2 the mixture into a greased tin and add cocoa and cinnamon to remaining mixture, blend well. Pour over other mixture. Bake moderate oven 45 minutes.

Caramel Icing

  • 30 grams butter
  • 1/2 cup (100 grams) brown sugar
  • 1 tablespoon (20 ml) milk
  • 1 tablespoon (20 ml) yoghurt, sour cream or more milk
  • 1/3 cup (50 grams) icing sugar

Combine sugar, butter and milk in a saucepan, stir constantly over heat without boiling until sugar dissolves (approximately 2 minutes). Bring to the boil, remove from heat and add yoghurt. Mix well, then stir in sifted icing sugar. Add more milk to adjust consistency if needed. Ice the cake by drizzling around the top - this quantity should make enough to drip down the sides a little.