Millionaire Shortbread Cake

Pre-heat the oven to 180°C/160°C Fan and line three 20cm/8" round cake tins with baking parchment. 

Beat together the butter and light brown sugar until light and fluffy. Add in the eggs, flour and baking powder and beat until combined. Divide the mixture between the three cake tins and bake for 25-30minutes. The cakes should be lightly golden in colour and a skewer should come out clean. 

Leave the cakes to cool in their tins for 5-10 minutes and then remove and leave to cool fully on a wire rack. While the cakes are cooling you can start on the buttercream. Beat the butter for a couple of minutes to soften it and then gradually add in the icing sugar until it is fully combined and the texture is smooth.

Add the Cocoa Powder to the buttercream and continue mixing. Make sure you get all of the cocoa powder incorporated. If the buttercream feels too stiff, add a tsp of boiling water to loosen it up.

Assemble the cake - on the first layer of the cake, pipe the chocolate buttercream using a a star nozzle and then drizzle some of the toffee sauce on top. Repeat again with the second layer. 

If you want to make your own sauce - why not try our Salted Caramel Sauce Recipe.

On the top layer, pipe on the rest of the chocolate buttercream and drizzle over some more toffee sauce. Add some Millionaires Shortbread Bites and sprinkle on some crushed Lotus biscuits. 

Delicious