Baking Heaven

Chocolate and salted caramel cake


For the sponges

250g (9oz) unsalted butter, at room temperature
150g (5oz) golden caster sugar
100g (3½oz) light brown sugar
4 large free-range eggs, beaten (weigh the eggs to ensure you have the same weight as the butter: 250g (9oz))
200g (7oz) self-raising flour
1 tsp baking powder
50g (2oz) cocoa powder
40ml (1½fl

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