Chocolate Twix Cake

Ingredients for sponge cake:
Eggs 4
Sugar 4 ounces
Flour 3 ounces
Coco 1 ounce
Baking powder 1/2 tsp 

Ingredients for caramel:
Sugar 1 cup
Water 1/4 cup
Cream 1 cup
Marie biscuits crushed 2 cups


Ingredients for butter icing:
Butter 3 ounces
Coco 1 tbsp
Icing sugar 1 cup (heaped)
Hot water 1 tbsp

Ingredients for chocolate sauce:
Chocolate 2 ounces
Cream 2 tbsp
Butter 1 tsp

Method for preparing the cake:

• Bake the sponge cake in a 9 inch pan; afterwards, cut the cake into 3 parts. Spread butter icing on part one (the downside), sprinkle with crushed biscuits, pour caramel sauce and cover with second layer of cake. Repeat the same over the second layer of cake and cover with the third layer of cake. Spread the butter icing over the entire cake and decorate with the melted chocolate.

Method for caramel sauce:

• Put sugar and water in a small pot over the flame and cook until melts. When the mixture reaches golden colour, add cream and cook until thickens.

Method for butter icing:

• Beat butter and icing sugar till light and fluffy. Add coco powder mixed with hot water into a paste.

Method for chocolate sauce:

• In a sauce pan, melt chocolate, cream and butter - cook until thickens.

(Recipe by Chef Shireen Anwar)