Ingredients
For the cake:
90g (about 3/4 cup) plain flour (all-purpose)
1 tsp baking powder
1/8 tsp salt
60ml (1/4 cup) milk
1/2 teaspoon vanilla extract
60g (1/4 cup) sugar (preferably caster/superfine)
60g (1/2 stick) unsalted butter, softened
1 medium egg
For the caramel:
1 cup heavy cream
1/2 teaspoon vanilla extract or bean paste
Heaped 1/2 teaspoon sea salt flakes
1/2 cup (160 g) light corn syrup or golden syrup (I used Lyle’s Golden Syrup)
1 cup (200 g) sugar
4 tbsp (60 g), butter, cubed, at room temperature
For the milk chocolate ganache:
200g (7 oz) milk chocolate, finely chopped
150ml (2/3 cup) pure/pouring cream (or heavy whipping cream in the US, min 35% fat unthickened)
Optional: crushed Twix bars to place between the cake and caramel, to giv
Preparation
