Salted Caramel Chocolate Fudge Cake

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Great British Chefs


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A little butter to grease two cake tins

125 g caster sugar

100 g soft brown sugar

4 large eggs

1 teaspoon vanilla bean paste, extract or powder

240 ml vegetable oil or mild, light olive oil

200 g self-raising flour

75 g cocoa powder (e.g Green and Blacks)

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

A pinch of sea salt

2 tablespoons plain, natural yoghurt

250 g unsalted butter (at room temperature)

500 g icing sugar

3 tablespoons caramel sauce (I used Bonne Maman Confiture de Caramel)

200 g good quality dark chocolate

125 ml double cream

2 tablespoons caramel sauce

Some sprinkles or chopped fudge pieces to decorate

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