Use 2 cake tins of about 20 cm each.

  • 2 boxes of Ina Paarman’s Kitchen Chocolate Cake Mix
  • 500 ml strong black coffee
  • 500 ml sunflower oil
  • 6 large eggs
  • 100 g chocolate chips

Preheat your oven to 180 °C. Follow the instructions on the pack. Once the cakes have been baked and cooled, decorate with the following:

  • 125 g (135 ml) soft butter
  • 250 g (480 ml) icing sugar
  • 20 g (50 ml) cocoa
  • 25 ml milk
  • 2 tins of caramel
  • chocolate finger biscuits

Put butter in the blender. Sift together icing sugar and cocoa and add to butter. Blend well and add milk until smooth. Spread caramel between the cake layers and the icing around the cake. Stick the biscuits on the outside.

What you should know
The top layer of the cake will be crunchy – that’s as it should be.