To make this cake I sandwiched together four caramel mud cakes to achieve a cube. The recipe is here www.taste.com.au/recipes/12743/caramel+mud+cake. Tweaked it a bit to make it failsafe – I reduced the vanilla to 1 tsp and used normal brown sugar not the dark. (Note: this recipe is amazing gluten free).
Covered with a butter icing coloured with Hopper natural colour. The question mark is Queens royal icing and the dots are Nestlé white melts.
