Chocolate buttercream cake with caramel cap

Ingredients for 8 servings:

• 3 eggs
• 100 g sugar
• 1 vanilla pod(s), the pulp
• 100 g flour
• 175 g dark chocolate
• 175 g butter
• 250 g powdered sugar
• 2 tbsp milk
• 100 g sugar
• 4 tbsp water

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Draw circles with a diameter of approximately 19 cm (dessert plate size) on baking paper. 2 circles will fit on a baking sheet! For the bases, beat the eggs and sugar for about 10 minutes until creamy. Mix the vanilla seeds and flour and fold in. Spoon 1/4 of the batter onto each circle and smooth it out. Bake in a preheated oven at 200°C (convection oven) for 5 minutes until golden brown, then let cool. For the filling, melt the chocolate and let cool slightly. Beat the butter with milk and powdered sugar until light and pale. Stir in the chocolate. For the caramel topping, bring the sugar and water to a boil and reduce to a golden syrup (takes about 10 minutes). Immediately pour the syrup onto one of the cake layers and let cool. When the caramel has hardened slightly, cut the base into 8 slices (this works well with household scissors). Place one of the other layers on a cake plate. Cover with chocolate buttercream. Place the next layer on top, spread with more cream, and so on. Finally, place the 8 caramel caps on top of the cream. Spread the remaining cream around the edges of the cake. Decorate as desired and refrigerate for at least an hour.