(Serves 24-28 portions)
Sponge (by Peggy Porschen)
250g plain chocolate335ml milk570g soft light brown sugar210g butter, softened 4 large eggs365g plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch of salt 15g cocoa powderSalted Carmel Buttercream (by Ren Behan)
250g butter, softened500g icing sugar3 tbsp. caramel sauceGanache
150ml double cream175g plain chocolate1 tbsp. caramel sauce
Preheat oven to 160C.
Grease three round cake tins (23-25cm diameter) and line with greaseproof paper, do this also round the side of the tin, this helps to avoid the crispy edges from forming.
Sponge:Bring to the boil the milk w…