Ingredients

Method

• 2 cup milk
• 250 g butter
• 2 T vanilla extract
• 8 free-range eggs
• 350 g caster sugar
• 480 g flour
• 8 T cocoa
• 2 T baking powder
• For the topping:
• 125 g butter
• 1 x 250 g full-fat cream cheese tube
• 250 g icing sugar, sifted

Method

Ingredients

1. Preheat the oven to 180°C. Line the inside of a beer-can box with greaseproof paper. Cover the bottom and sides with a layer of foil.

2. Gently heat the milk and butter in a saucepan until the butter melts, but do not allow to boil or you will lose moisture. Stir in the vanilla.

3. Beat the eggs and sugar until light and creamy. Sift the flour, cocoa and baking powder into a bowl. Gently fold the flour into the egg mixture.

4. Stir in the milk and butter until incorporated. Pour the batter into the prepared box and bake for 20 minutes. Cool and spread with the topping. Cut into squares to serve.

5. To make the topping, place the butter in a small saucepan and gently melt – the milk solids will gradually turn golden brown, which gives the butter a caramel flavour.

6. Pour into a glass bowl and chill for 15 minutes, or until set. Spoon into the bowl of a stand mixer, add the remaining ingredients and beat until creamy.

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Photography: Toby Murphy
Food assistant: Thando Manyoni