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Ingredients

• 3 eggs
• 100 g caster sugar
• 1 tsp vanilla extract
• 100 g plain flour
• 175 g unsalted butter
• 2 tbsp milk
• 350 g icing sugar
• 175 g dark chocolate
• 100 g granulated sugar

Directions

Start by drawing 4 18cm circles on grease proof paper -- cut squares of parchment containing each circle and at least an inch around the edge.

Whisk 3 eggs and 100 g caster sugar together in a bowl with an electric whisk for 10 minutes or until the mixture is light and foamy and the whisk leaves a trail. Fold 1 tsp vanilla extract and 100 g plain flour into the egg mixture using a metal spoon. Take 1/4 of the mixture and spread it onto one of the sheets of grease proof paper so that it matches the 19cm circle. Place the grease proof sheet onto a baking tray and cook for 5-8 minutes on Gas mark 6 (200C/400F) or until golden brown. Repeat with the rest of the mixture. Cool the cakes on a wire rack but do not remove from the grease proof sheets.

Beat 175 g unsalted butter with 2 tbsp milk and 350 g icing sugar until pale and fluffy. Melt 175 g dark chocolate and add this to the butter mixture using an electric whisk.

Place 100 g granulated sugar in a heavy based saucepan and heat gently, stirring occasionally, until it dissolves. Boil gently until the syrup is a pale golden colour then remove from the heat. Pour this syrup over one layer of the cake (be careful at this stage as the sugar syrup will burn you if it touches your skin). Leave to harden slightly then mark into 8 sections with a knife.

Once the syrup has fully hardened remove all the cake layers from their sheets of grease proof paper. Sandwich the layers together with the chocolate butter cream, finishing with the caramel-topped layer. Use the remaining butter cream to cover the sides of the cake.