Preheat the oven to 180°C.
Grease and Line a 24 cm round cake tin with baking paper.
Sift the flour, sugar, salt, and bicarbonate of soda into a bowl.
In a small pot, heat the butter, water, oil and cocoa. Boil for a few minutes and whisk until well combined. Allow to cool slightly.
Pour over the flour mixture and mix lightly.
Whisk the eggs and buttermilk together. Add to the flour mixture and fold together until well combined.
Pour the batter into the tin and bake in preheated oven for ± 35 – 40 minutes.
Turn out onto a cooling rack. Allow to cool completely before icing.
Sandwich the cakes together with half the caramel, sprinkle with half peppermint crisp crumble.
Spread remaining caramel on top of the cake. Sprinkle with more peppermint crisp crumble.
Reprinted with permission of Bits of Carey.
To visit Bits of Carey's
blog, click here.