Cake

1. Preheat the oven to 325F (180C°).
2. Grease a 20 x 20 cm square tin well and dust lightly with cocoa powder, tapping out the excess.
3. Sift 1 1/3 cups self-raising flour, 1 1/4 tsp baking powder, and a pinch of salt together into a bowl and set aside.
4. In another bowl, mix 1/2 cup sifted cocoa powder, 100 ml hot water, and 150 ml hot milk until smooth and glossy.
5. Let it cool slightly so it doesn’t scramble the eggs later.
6. Cream 90 g butter and 1 cup castor/caster sugar together until pale and fluffy.
7. Add 3 x-large eggs, one at a time, beating well after each addition so the mixture stays smooth.
8. Stir in 1 tsp vanilla essence.
9. Beat in 2 tbsp buttermilk or sour cream, then add the cooled cocoa mixture.
10. Mix gently until combined.
11. Add the sifted dry ingredients along with 2 tbsp vegetable oil, mixing on low speed just until everything comes together. Don’t overmix or the cake will lose its softness.
12. Pour the batter into the prepared tin and smooth the top.
13. Bake for 30 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
14. Let the cake cool in the tin for about 10 minutes, then turn it out onto a wire rack and cool completely before icing.

Ganache and Finish

1. Place 150 g dark chocolate, 1 tsp butter, and 2 1/2 tbsp fresh cream into a microwave-safe bowl.
2. Microwave at 50 percent power in 30-second bursts, stirring each time, until melted and smooth.
3. Let it cool slightly so it thickens but still spreads easily.
4. Spread the ganache over the cooled cake using a palette knife.
5. Mix 1/2 tin Nestlé Caramel Treat with 1 tbsp fresh cream until smooth.
6. Spoon into a zip-top bag, snip a small corner, and pipe over the ganache.
7. Keep it simple or swirl if you’re feeling fancy.