1
Preheat the oven to 190 °C (170 °C fan, gas 5). Grease two 20 cm sandwich tins with oil and line the bottoms with parchment paper. Sift the flour, cocoa and baking powder into a large bowl, then add the sugar and mix. In a jug, whisk together the oil, Greek yogurt, milk, cold strong coffee and eggs until smooth. Gradually incorporate the wet ingredients into the flour mixture, whisking until a smooth batter forms. Gently fold in the white chocolate chips.
2
Divide the batter between the tins and bake for 30‑35 minutes, until a skewer inserted into the centre of each sponge comes out clean. Remove from the tins and let cool completely on a wire rack.
3
Meanwhile, prepare the buttercream. Beat together the salted butter, powdered sugar and cocoa for 5‑8 minutes until smooth and creamy. Melt the dark chocolate in a bowl over a pot of simmering water or in the microwave in short 30‑second intervals. Fold the melted chocolate into the buttercream until fully combined. Transfer three‑quarters of the cream into a pastry bag fitted with a large round tip.
4
Place one sponge on a plate and pipe a border of buttercream around its edge, arranging dots around the circumference. Spread the remaining 2 tbsp of cream in the centre of the cake with a spoon or spatula.
5
Mix the salted caramel sauce with milk and a pinch of salt. Spread half of the caramel in the centre to cover the cream layer. Sprinkle the top with crumbs of half the cookies. Chill for 30 minutes until the cream firms slightly.
6
Place the second sponge on top of the first. Repeat piping dots around the top of the cake, this time filling the entire circumference with cream dots. Drizzle the salted caramel over the cream dots. Break the remaining cookies into halves or quarters and scatter them on top of the cake, then grate a little dark chocolate, if desired.

Source: bbcgoodfood.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App