Chocolate Butterscotch Layer Cake with homemade Golden Syrup

I love the flavor of Butterscotch! Key ingredient - the Golden Syrup!

Ingredients:

For the Cake:

* 2tbsp Raspberry or Strawberry Jelly

* 1cup Milk

* 2cups Self Raising Flour

(1cup All purpose flour + 1 1/2tsp Baking powder + 1/4tsp Salt = 1 cup Self Raising flour)

* 1cup Cocoa Powder 

* 1cup Granulated Sugar 

* 1cup Brown Sugar, firmly packed 

* 1/2cup Unsalted Butter, melted and cooled 

* 1tsp Vanilla Extract 

* 6 Eggs, lightly beaten

For the Frosting:

* 2 + 1/2cups Whipping Cream 

* 3tbsp Golden Syrup, at room temperature  

* 2tbsp Brown Sugar 

* 1/2tsp Vanilla Extract 

For the Topping: 

* 200ml Cream (1cup less 2tbsp)

* 1 + 1/8cup Chocolate Chips (dark) or chocolate coarsely chopped 

Caramel Shards (see recipe here)

Directions:

1. Preheat oven to 350degrees. Grease 3 8" cake pans and layer the bottom of each pan with parchment paper. Grease parchment paper as well. Set aside. 

2. Combine the milk and the jelly in a bowl, and whisk well to combine. 

3. Add the dry ingredients in a bowl, and whisk well with a hand whisk to combine. 

4. Beat the butter, vanilla, eggs, and milk and jelly mixture together using a stand mixer with paddle attachment. 

5. Add the dry ingredients to the wet ingredients in the stand mixer, in three batches. Mix just until combined. 

6. Divide the batter evenly into the three prepared pans. Bake at 350degrees for 24-26 minutes. Once the cake is done leave in the pans (on a wire rack) to cool for 10 minutes. Then invert cakes on to the wire rack to cool fully. 

7. To make the butterscotch cream combine the whipping cream, golden syrup, sugar and vanilla in a bowl and whsik with an electric mixer until stiff peaks form. You can chill it until you are ready to use it.

8. To make the chocolate ganache place the cream and chocolate in a heat proof bowl. Place the bowl over a pot of boiling water, and whisk using a hand whisk, until the chocolate mixture is smooth and mixed. 

9. Make the Caramel shards ahead of time and store in an airtight container. 

10. To put the cake together place the first layer of the cake on the cake stand. Place 1/3 of the butterscotch cream on the first layer. Then place the second layer on the stand adding another 1/3 of the butterscotch cream. Add the 3rd layer and add on more butterscotch cream. Place the cake in the refrigerator to cool for 20 minutes. Then pour the ganache over the cake. Add the caramel shards over the ganache and leave the cake to set. 

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