Ingredient

• 2 x 350g packets frozen chocolate cake
• 1 cup thick caramel (dulce de leche), plus extra, to serve
• 1 cup milk
• 70g sachet chocolate mousse mix
• 300ml carton thickened cream
• 1/3 cup chocolate-coated almonds, coarsely chopped

Direction

1. Unwrap and slightly thaw frozen cakes. Use a large serrated knife to cut each cake in half horizontally.
2. Place the iced half of 1 cake in a 20cm square baking dish. Use two-thirds of the base of 1 cake to cut and fill any gaps in the dish to completely cover the base.
3. Spoon caramel over the top of the assembled cake and use the back of the spoon to gently spread all over (the cake may not be fully covered).
4. Combine the milk and mousse mix in a bowl and prepare the mixture following the packet directions. Spread over the caramel layer and smooth the surface. Place in the fridge for 1 hour or until set.
5. Place the remaining iced cake half, iced side up, on top of the mousse layer. Use two-thirds of the remaining cake base to cut and fill any gaps. (Save the offcuts for a treat!)
6. Use electric beaters to whisk the cream in a bowl until firm peaks form. Spread over top of the cake. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.
7. To serve, sprinkle with chopped chocolate almonds and drizzle with extra caramel.