Chocolate butterscotch cake by Chef Phinias Kuchicha at Chobe Chilwero lodge

Chocolate butterscotch cake

25g cocoa powder
250g butter, chopped
1 cup dark brown sugar
2 eggs
1 tablespoon golden syrup
1 ¼ cups self raising flour
½ cup milk

 Preheat oven to 160C.   Grease and line cake tin
Whisk all ingredients together and pour into tine.
Leave cake in pan to stand for 10 minutes
Bake for 1 hour, leave to cool

Mascarpone cream:
1 cup mascarpone cheese
300ml cream

Whisk together until soft peaks, do not over whisk or it will separate

Icing:
60g butter
½ cup dark brown sugar
¼ cup milk
1 ½ cups icing sugar
Heat butter, brown sugar and milk in saucepan.  Add icing sugar and stir until smooth.

Divide cake in three layers, spread with mascarpone cream and top with caramel icing.