Chocolate Butterscotch Cake - cooking recipe

Ingredients

1/4 cup cocoa powder
1 cup butter, chopped
1 cup dark brown sugar
2 None large eggs
1 tbsp honey
1 1/4 cups self-rising flour
1/2 cup milk
None None Mascarpone Cream
9 oz mascarpone cheese
1 1/4 cups heavy cream
None None Caramel Icing
4 1/2 tbsp butter
1/2 cup dark brown sugar
1/4 cup milk
1 1/2 cups powdered sugar

Preparation

Preheat oven to 350\u00b0F. Grease a deep 8 inch-round cake pan and line base and sides with parchment paper.
Sift cocoa powder into a mixing bowl. Add remaining ingredients and beat until combined. Increase speed to medium and beat until mixture turns pale. Transfer to prepared pan and bake for 1 hour. Let cool in pan for 10 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the mascarpone cream, whisk mascarpone and heavy cream to soft peaks. Set aside.
To make the caramel icing, heat butter, brown sugar and milk in a small saucepan, stirring constantly, until sugar dissolves. Remove from heat and add powdered sugar, stirring until smooth.
Cut cake into 3 layers. Place 1 layer on a serving plate and spread 1/3 of mascarpone cream then 1/3 of icing over top. Repeat layering then top with remaining cake layer. Cover top with remaining mascarpone cream then drizzle with remaining icing. Swirl to make a marbled effect. Chill for 30 mins, or until icing is firm.