Heat oven to 180C/160C fan/gas 4.
Grease and line bases of 2 x 20cm
sandwich tins with baking parchment.
For the Vanilla & chocolate sponges, mix
all the ingredients, apart from the cocoa,
together with an electric whisk. Scrape
half the mix into a second bowl and
whizz in the cocoa. Scrape into the tins
and bake for 20-25 mins until a skewer
poked in comes out clean.
Repeat step 1 for the Caramel &
caramel-choc sponges, again leaving
cocoa out of the first mixing, then
splitting the mix in half and whizzing the
cocoa into one batch. Cook as above.
While sponges are cooling, melt the
dark and milk chocolate together in a
bowl over a pan of barely simmering
water. Remove from the heat, stir in the
cream and cool or chill until spreadable.
When the sponges are cool, spread
a third of the caramel over the Vanilla
sponge and top with the Caramel sponge.
Spread over another third of the caramel
and top with the Caramel-choc sponge,
then the final third of caramel and top
with the Chocolate sponge (don’t panic
if you mix up the layers, the cake will still
look great when you cut in). Spread the
chocolate icing over the whole cake to
serve. It will keep in a cool place in an
airtight container for up to 3 days.