Ingredients
Method
1.Preheat the oven to 150°C (130°C fan-forced). Grease and line the base and side of a deep 22cm round cake pan, bringing paper 5cm above the side of the pan.
2.In a medium saucepan, combine butter, chocolate, sugar and water. Whisk over low heat until the chocolate is melted and sugar is dissolved. Transfer mixture to a large bowl; cool for 15 minutes.
3.Whisk in vanilla and eggs, then combined sifted flours. Pour mixture into prepared pan. Bake for about 2 hours. Cover cake loosely with foil if it is over-browning.
4.Cool the cake in the pan covered with a clean tea towel.
5.To make caramel frosting, melt butter in a small pan, stir in brown sugar and milk, then bring to boil. Cook, stirring, for about 3 minutes, cool. Add enough sifted icing sugar mixture to give a spreading consistency, and stir until smooth.
6.Spread cold cake with caramel frosting.
This cake can be made four days ahead.
Note
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