Butterscotch, Caramel and Chocolate Checkerboard Cake

Ingredients :

Butterscotch and Caramel Cakes :

225g Butter
225g Soft brown sugar
1 tbsp golden/corn syrup
4 Large eggs
225g Self raising flour
2 tbsp Milk
2 tbsp Caramel Syrup for one half
2 tsp Butterscotch flavouring for the other half

Chocolate Cake :

110g Butter
110g Caster sugar
1 tbsp golden/corn syrup
2 Eggs
55g Self raising flour
55g Cocoa powder
1 tbsp Milk

6-8 tbsp Caramel Sauce for joining cake rings

Butterscotch Butter Cream for inside and outside decoration:

440g Icing sugar
110g Butter
3+ tbsp Milk
A few drops of butterscotch essence


Preheat oven 160c/140c Fan/325F/Gas Mark 3.

Grease three tins and line bottom with baking paper. Quantities are for three 7 inch /18cm cake tins.

Cream the sugar and butter together. Beat in the syrup. Whisk in the eggs one at a time. Fold in the flour.
 Divide into two. You can weigh each one to make sure you have the same weight of mixture in both, for two even bakes.

Add butterscotch and 1 tbsp milk to one and add the caramel syrup and 1 tbsp milk to the other.

Make up the chocolate cake batter using the same method but fold in the flour and cocoa. Add milk to soften batter.

Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Allow to cool.

Chill cakes before cutting out circles to reduce crumbing.
 You can use a special tin or simply use a glass for the centre circles, score with a knife and then cut out.
 For the outer circle use a saucer or small bowl to draw around and cut out. Do the same for all three.

Put the colour circles into three different colour sets before you begin to assemble. In the past I have got the wrong combo
 and not got 3 different colours in each layer and it is very, very messy to take apart. Warm the caramel sauce lightly and
 brush or spoon onto the cut surfaces. Compared to using jam or jelly this was quite a sticky operation. Insert circles back
 into cakes making three layers. Chill for 10 minutes.

Simple butter cream – whisk butter, and icing sugar and flavouring together. Add tbsp of the milk at a time until smooth enough
 to spreadable Spread the icing on top of the first and second layers and place the final layer on top. Spread on a crumb coat 
of icing. Return to fridge and chill until firm. Finish with final layer of buttercream. The cake was finished with a gold shimmer
 spray and some gold stars. Leave for the buttercream to firm slightly before cutting. This cake also freezes well.