Ingredients:
- 3 cups white sugar
- 1 ½ cups butter
- 5 large eggs
- 3 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- 1 teaspoon vanilla extract
Icing:
- 1 (16 ounce) package brown sugar
- 1 cup butter
- ¼ teaspoon salt
- ⅔ cup evaporated milk
- 1 (16 ounce) package confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
Method:
- Preheat the oven to 180°C. Grease and line 3 cake tins of varying sizes. Beat the eggs and Illovo sugar until light and creamy. Slowly fold in the warm brown butter.
- Fold in the dry ingredients and gently add the milk and vanilla. Divide the mixture between the cake tins and bake for 20 minutes (10 cm cake tins) or 30 minutes (15 cm+ cake tins). Cool in the tins before removing.
- To make the caramel ganache buttercream, bring the cream to a simmer in a saucepan and pour over the chocolate. Allow to stand for 1 minute, then mix until smooth and glossy.
- Place a sheet of clingwrap directly on the surface and chill until completely cooled. Whisk the butter until light and fluffy, slowly adding the icing illovo sugar.
- Whisk in the chocolate until well combined and fluffy. Ice the cakes and top with white chocolate curls and spun sugar.