Chocolate caramel cake

Chocolate caramel cake

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(27 ratings)

Prep: 20 mins Cook: 30 mins

Easy

Serves 12
This rich cake makes an impressive centrepiece for any summer tea party

Nutrition and extra info

  • Sponge is freezable

Nutrition: per serving

  • kcal597
  • fat43g
  • saturates25g
  • carbs51g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.74g
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Ingredients

  • 300g butter, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g light muscovado sugar
  • 3 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g cocoa powder
  • 225g plain flour
  • 225ml soured cream
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 300ml pot double cream
  • 5 tbsp dulce de leche or caramel sauce
  • 25g caramel flavoured chocolate, finely chopped (we used Lindt)

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.

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Comments, questions and tips

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eleanormayo
10th Jan, 2012
5.05
This is a great cake, always goes down a storm.....
mscupcake
2nd Sep, 2011
5.05
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
3rd Jul, 2011
5.05
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
26th Apr, 2011
4.05
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
12th Mar, 2011
5.05
this cake is amazing!! very dense but moist definately a treat and looks fab xx
sheepmugs
14th Sep, 2010
3.05
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
23rd Aug, 2010
5.05
Made this for my friends baby shower. It was a massive hit, abasolutely gorgeous although quite filling, so you don't need much!
samjlynch
13th Jun, 2010
5.05
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
9th Jun, 2010
5.05
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
20th Dec, 2009
5.05
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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