This chocolate caramel cake is easy to make and you can serve with or without the tasty plum topping.
Cut and quarter plums, slice into bite size pieces. Place pieces into a sauce pan with water. Heat on low heat until plums have softened. Add sugar and vanilla. Stir to get a coating on plums. Set to cool.
Preheat oven to 350 F.
Grease and flour a 8 inch round cake pan with butter.
Beat together eggs, sugar, oil and milk until smooth.
In a separate bowl whisk together flour, cocoa, baking powder and salt. Add to egg mixture and mix until well incorporated. Stir in vanilla.
In a mixing bowl, beat eggs, sugar, oil and milk.
Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well.
Bake for 30 - 35 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out and let cool completely on a wire rack.
In a medium size pot bring to boil sugar and lemon juice. Once sugar starts to turn an amber colour remove from heat and add heavy cream whisking until well incorporated. Whisk in butter and set to cool.
Spread caramel glaze over top of cake and top with fruit topping. Serve and enjoy.