Rich layers of chocolate cake, combined with stout beer and caramel make for an extra-dreamy dessert indulgence.
Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line and grease 3 x 20cm round cake tins.
Mix the cake mix, oil, beer and eggs gently together in a medium bowl and whisk (by hand or electric mixer) for 2-3 minutes, until smooth and creamy.
Divide the cake mixture evenly into the 3 greased and lined cake tins.
Bake in the centre of the oven for 20-22 minutes or until a rounded knife inserted into the centre of the cake comes out clean. Cool in the tins for 5 minutes then turn out onto a wire rack and leave to cool completely.
Place 1 cake onto a platter or serving plate. Spread cake with 1/3 of the icing. Drizzle with 3 tablespoons of the caramel sauce. Top with another cake, 1/2 of the remaining icing and remaining 3 tablespoons caramel sauce. Top with remaining cake and remaining icing. Garnish with chunks of chocolate covered caramels.
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