Atomic Caramel Tart

Ingredients

• 470 g white sugar
• 415 g flour
• 415 g unsweetened cocoa powder
• 15 ml baking soda
• 7 ml baking powder
• 5 ml salt
• 2 eggs
• 235 ml milk
• 120 ml vegetable oil
• 10 ml vanilla extract
• 235 ml boiling water
• 85 g cocoa
• 60 g dark chocolate
• 30 ml boiling water
• 30 ml granulated sugar
• 156 ml whipped cream

Mix the dry ingredients well in a large bowl. Sift the dry ingredients together through a strainer.

Add the egg, milk, vanilla and vegetable oil, and mix well. Add the boiling water and mix until the batter has lots of tiny bubbles. The batter will be very thin.

Pour the batter into two greased 23 cm round pans.

Bake in an oven preheated to 180 °C for 30 minutes (about 20 minutes in a convection oven), or until a toothpick shows the cake is done. Don’t overbake the cake, as it could become very dry and lose all its moisture.

Let the cakes cool completely, then remove them from the pans.

Melt the chocolate by placing it in a double boiler.

Mix the sugar and cocoa in a small bowl, then add the boiling water.

Stir the sugar/cocoa/water mixture into the melted chocolate.

Quickly add the cream and mix until smooth.

Immediately spread this mixture over the cake, making sure there is a good amount between the two layers. Refrigerate so the fudge hardens, without worrying about how runny it is.

Store in the refrigerator.

Serve after chilling. Cut a slice and warm it in the microwave for about 20 seconds. The fudge will melt and soak into the cake. You can serve it with ice cream if you like.