Caramel Ombre Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 4 x 18cm (7 inch) Victoria sandwich tins.

Mix the flour and Bicarbonate of Soda together thoroughly and divide equally between 2 bowls. Mix the dark brown sugar into one of the bowls and then divide this mixture between 2 more bowls.

Stir the ground almonds into one of the dark sugar mixtures and set both bowls to one side.

Divide the other portion of flour and Bicarbonate of Soda between another 2 bowls. Mix the caster sugar and coconut into one portion, and the light brown sugar and ground Brazils into the other.

Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside.

In a jug, mix the buttermilk, eggs and melted butter together. Make a well in the centre of each mixture and divide the liquid ingredients evenly between each bowl. Add the Caramel Flavour to the ground almond mixture, and the melted chocolate to the other dark brown sugar mixture.

Mix the individual cake mixtures and spoon each into separate cake tins. Smooth the tops and bake in the oven for about 20 minutes until golden and just firm to the touch. Cool in the tins for 5 minutes before turning on to wire racks to cool completely.

To decorate, use half of the tin of canned caramel. Spread the chocolate layer with some of the canned caramel. Top with the caramel flavoured sponge, and spread with more caramel. Sit the Brazil nut sponge on top and spread with more canned caramel, then top with the coconut sponge layer. Transfer the cake to a serving plate.

Whip the cream until softly peaking and carefully spread round the sides and on top of the cake. Lightly beat the remaining canned caramel until soft and smooth then drizzle over the top of the cake. Sprinkle with the sliced Brazil nuts. Your cake is now ready to serve and enjoy!