• Sift together flour and baking powder.
• In a separate bowl, beat oil and sugar. Add vanilla.
• Mix in one egg at a time and beat well. Add in the milk.
• Gently fold the dry ingredients into the wet one using a silicon spatula. Don’t overmix. Fold in chocolate and caramel chips.
• Line two 8” baking pans with parchment paper, and grease the sides of the pan with oil. Pour the batter in both the pans.
• Pre heat oven at 180 C for 12 mins approx (or depending on your oven. use an oven thermometer for accuracy).
• Bake the cakes for 35 mins or until the skewer comes out clean. Take it out of the oven, unmould, and let it cool completely on a cooling rack.

Icing prep

• While the cake bakes, prep the icing. In the double boiler, mix in the cream and chocolate and heat until the chocolate starts melting. Whisk it well until the chocolate melts and then let it come to room temperature. Refrigerate it for 30 mins. Take it our and whisk again.

Icing the cake

• Generously add chocolate icing on one cake, put the other cake on top of it and cover with the remaining ganache.
• Add toppings of choice. I used Cadbury crackle bar and chocolate sticks. Pipe the remaining ganache as desired.

  Enjoy!!!