Chocolate Cake With Caramel Topping

• 1 cup heavy cream
• 2 oz dark chocolate, coarsely chopped
• 1 1/3 cup butter, softened
• 1 cup sugar
• None Pinch salt
• 4 None eggs
• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 3 level tsp baking powder
• 1/4 cup cocoa powder
• 8.75 oz soft caramel, coarsely chopped

1. Preheat the oven to 325u0b0F. Heat 1/2 cup of cream in a saucepan and stir in the chocolate until melted.
2. Beat together the butter, sugar and a pinch of salt until the mixture becomes light and fluffy. Stir in the eggs one at a time. Mix together the flour, cornstarch, baking powder and cocoa. Fold dry ingredients into the butter mixture, then add the melted chocolate. Stir in the 3.5 oz of chopped caramels and pour the mixture into a greased and floured 10 inch ring cake pan. Smooth the batter and bake for 45 mins, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool and then remove from the pan.
3. Heat the remaining 1/2 cup of cream and stir in the remaining caramels until melted. Simmer the caramel cream for about 5 mins over medium heat, stirring often. Leave to cool for about 5 mins, then pour it over the cake. Allow to set before serving.

heavy cream, chocolate, butter, sugar, salt, eggs, allpurpose, cornstarch, baking powder, cocoa powder, caramel

Taken from recipes-plus.com/api/v2.0/recipes/18131 (may not work)