Chocolate caramel cake

Chocolate caramel cake

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(26 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 12

This rich cake makes an impressive centrepiece for any summer tea party

Nutrition and extra info

Additional info

  • Sponge is freezable
Nutrition info

Nutrition per serving

kcalories
597
protein
5g
carbs
51g
fat
43g
saturates
25g
fibre
1g
sugar
32g
salt
0.74g

Ingredients

  • 300g butter, plus extra for greasing
  • 300g light muscovado sugar
  • 3 large eggs
  • 1½ tsp baking powder
  • 85g cocoa powder
  • 225g plain flour
  • 225ml soured cream
  • 300ml pot double cream
  • 5 tbsp dulce de leche or caramel sauce
  • 25g caramel flavoured chocolate, finely chopped (we used Lindt)

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Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
  2. Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
  3. When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

Recipe from Good Food magazine, August 2009

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Comments

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codeswitcher18's picture

I made this for a colleague's 30th birthday and it disappeared within one cake session! The sponges are a little denser than I am used to making for normal chocolate cake, but that makes it more like chocolate fudge cake consistency - and it's delicious!!!
Make sure you don't do what I first did, and grease 20cm cake tins - I had wondered why I had so much mixture, when I noticed it's 23cm instead...d'oh!
And I crumbled a Ripple bar all over the top, too - heavenly.

Kerry Vidler's picture
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I made this cake for our "Afternoon Tea" themed meeting at the Clandestine Cake Club... Once I had finished making it, it looked delicious and on route in the car it toppled over and the cream on top got stuck to the top of my lid etc and when I got it out it was broken and didn't look appetising at all... It was a real hit and everyone loved it, at the end of the meeting I went to save a piece for my husband and it had all gone!
It was a really nice, rich cake and it was a shame that I had the accident with it.

Carolbunn's picture

Choclate carimal cake is one of my favorite and I tried this similar recipe that is mentioned above, for my family they were quite impressive.
http://www.cellublue.com/

ceciliafranlund's picture
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uugh! I did not like this recipe! I was supposed to bake this cake for my mother-in-law's birthday, Beeing a perfectionist I followed the recipe and measured everything accordingly to the recipe. I baked it for 30 minutes at set temperature and it was no where near done! It took 60 minutes for it to set and it was horribly dry and crumbly.
Me thinking it beeing something wrong with my oven threw away the cake and tried again. Same thing happened and instead of almost burning it I cooked for 38 minutes. It came out incredibly sticky and underdone, flat and sour tasting. I served it anyway. Looked like a five year old baked it and tasted really weird...

joyviles's picture

Can you bake this cake the day before and store it in the fridge, wrapped up?

miriams132's picture
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This cake was a hit with all my uni buddies. The cake was rich and moist, simply AMAZING! It is an expensive recipe but perfect for special occasions. Thanks heaps, will be making this again :)

antoniacarroll's picture
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Amazing cake - light and fluffy but also really chocolatey. I didn't have sour cream, so I substitute it with yoghurt with a teaspoon of bicarb mixed into it - felt a bit like a science experiment, as the yoghurt all frothed up, but perhaps that's what helped the cake rise and make it less rich? Will definitely make again with yoghurt. I also ran out of cocoa and had to use half cocoa half hot chocolate powder (about 50% cocoa content), but I don't think this added/detracted too much difference to the overall outcome. Oh and I also used half white sugar, half dark brown muscovado.

mscupcake's picture
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Kyra - did you not think the cake was rich enough?? I don't follow your topping - you added double cream AND some other cream? AND additional chocolate? As well as extra chocolate in the cake? Blimey! lol

kyrawippich's picture
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Hahaha, yeah, it was crazily rich! I served it with insulin-injections ;) next time (tonight), i will use only 100ml of double cream and 200ml of normal cream. I'll still add the chocolate chunks, though... My guests loved it!

kyrawippich's picture
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The flavour of the cake is awesome! But bloody hell!! It's rich as...!! The second time I made it, I used only 2/3 of the recipe (200g butter, 200g sugar, 2 eggs,...) and used a 26cm wide round tin.
I added 100g of chocolate chunks to the batter and baked it for 35min.
For the topping I used 250g double cream, 200ml cream and 120g of different chocolates (caramel-chocolate, white chocolate, black chocolate) and chopped and added it with 2 spoons of caramel sauce.
All this, I put on top of the cake... I decorated it as above with some more chocolate and added some more caramel sauce.
I called my cake "Choco-Caramel-Cream-Bomb"! :)

eleanormayo's picture
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This is a great cake, always goes down a storm.....

mscupcake's picture
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Ohh this is gorgeous! My tins are a bit small so the cakes are very thick - I cooked some separately (shame ... was my taster ;) ) but it has risen nicely and is lighter than I expected following some of the comments here. I had to translate to oz so maybe I used a bit less cocoa than some cooks.

Anyway, it's on my list of favs now!

lisahudson's picture
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I made this cake for a bbq, everyone loved it, I was also asked to forward the recipie on, it went down really well! I also found that the sponge needed much longer in the oven than the time stated. Will definately make this one again!

brummykp's picture
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I cooked this as an Easter treat for my other half who'd given up chocolate - he loved it, and my mom helped herself to two slices despite claiming she doesn't like chocolate cake! The sponge is very easy to make, but I did have to cook it for much longer than stated. Will definitely make again!

bluemuma1's picture
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this cake is amazing!! very dense but moist definately a treat and looks fab xx

sheepmugs's picture
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This is a nice cake but the sponge is very dense, almost like a brownie consistency and not exactly what I was expecting. Very big and filling too!!

staceydelahaye's picture
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Made this for my friends baby shower. It was a massive hit, abasolutely gorgeous although quite filling, so you don't need much!

samjlynch's picture
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Went down amazingly well with my guests last night... So much so I had to put a couple of slices aside so that i could get a taste before it all went! I agree... Diet disaster... But you've got to let yourself have some luxuries on a diet or else you'll never stick to it :-)

bananaman17's picture
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Can't deny it, this was a massive success for a summer evening dinner party. However, I had a bit of trouble getting the "sponge" cakes right. I had to put them back in the oven for a bit more than recommended.

I didn't have any shop-bought caramel, so I mad my own butterscotch (by heating a cup of sugar with half a cup of water and adding cream when caramel turns amber).

And I used cream cheese mixed with icing sugar for the cream filling.

It went down a treat.

midshipman's picture
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my 7 and 5 year old boys made it with my gf - not only did they love helping but it tasted absolutely gorgeous. light sponge and delicious filling. im going to make it to accompany a christmas day cup of tea

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