Caramel Cake With Dark Ganache

For the cake: Preheat oven to 175 degree centigrade. In a bowl cream together butter and brown sugar. Add caramel syrup and curd and beat until incorporated. The batter may look curdled, but it is fine. Add milk.

Mix together flour, baking soda, baking powder, salt in a bowl. Add to the butter mixture. Pour the batter in two 6 inch greased and dusted pans. Bake it for 30-40 minutes. Allow cake to cool

For Caramel Syrup: In a saucepan combine 2 cups of sugar and 1/2 cup of water. Bring it to boil. Keep stirring it. The syrup will bubble and change to a darker brown.

Add 1 cup of water slowly till the caramel is completely dissolved. Let it boil for 2-3 minutes. Remove from flame and allow it to cool. The syrup will thicken once cool. Refrigerate.

For the caramel sauce: Boil butter, dark brown sugar, cream on low heat for 6 mins. Add vanilla essence and simmer for 1 more minute. Turn off the gas and let it cool for 1-2 hours before using to drizzle the cake etc.

Warm the cream for 2 minutes on low flame. Pour over grated compound and rest for 2 minutes. Whisk gently and add the butter too. Let it rest for a bit. Meanwhile whip 200 gm of chilled non diary whipping cream to soft but firm peaks.

Take both cakes. Drizzle Hershey's Chocolate sauce between the layers. With a spatula apply Whipped cream and keep in fridge for 30 mins. Drizzle the caramel sauce on the whipped cream and sprinkle dark choco chips. Keep the other layer on top and apply the whipped cream on the sides and top.

Refrigerate for 30 minutes. Lastly pour the ganache on the top and decorate with choco chips and whipped cream roses. Store the ready cake in fridge and remove one hour before serving.