Caramel Speculoos Chocolate Cake

Preheat the oven to 160C. Line 2 9in circle pans with parchment paper. Mix the cake batter, adding the ingredients in the order listed. Bake for 30-40min (or until tester comes out clean). While cake is baking, make butterscotch. Put the ingredients in a small sauce pan over low heat until the sauce has thickened and darkened in colour. Let cool. Now make the caramel sauce. Put the sugar in a heavy- bottomed sauce pan over medium heat. When the sugar begins to melt, start stirring, pushing melted bits toward the center. Stir gently until the sugar has completely melted. Remove from heat and stir in half the cream (the mixture will bubble up violently – be careful!). Don’t worry if it seizes. Just return it to low heat until the sugar has all melted again. Add the remaining cream, vanilla, and salt. Set aside. While the cake cools make the frosting. Put the butter, caramel sauce, and powdered sugar in a medium bowl and mix with electric mixer until smooth. Add in 1/2 sleeve worth of cookie crumbs. Stir with wooden spoon. Once cake has cooled completely. Level cakes and prepare to assemble. Start with 1 layer of chocolate cake. Add the butterscotch, then 1/2 of the remaining cookie crumbs. Add the other chocolate cake layer. Frost entire cake. Pour remaining caramel sauce over the top. Sprinkle with remaining crumbs and you’re done. Enjoy =)