Chocolate caramel cake

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• samjlynch

  13 June 2010

  samjlynch rated and commented on this recipe

  

  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 :-)

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• buxombabe

  23 August 2010

  buxombabe rated and commented on this recipe

  

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

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• sheepmugs

  14 September 2010

  sheepmugs rated and commented on this recipe

  

  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!!

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• x lou x

  12 March 2011

  x lou x rated and commented on this recipe

  

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

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• BrummyKP

  26 April 2011

  BrummyKP rated and commented on this recipe

  

  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!

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• Lisa Hudson

  03 July 2011

  Lisa Hudson rated and commented on this recipe

  

  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!

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• MsCupCake

  02 September 2011

  MsCupCake rated and commented on this recipe

  

  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!

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• Belkey

  10 January 2012

  Belkey rated and commented on this recipe

  

  This is a great cake, always goes down a storm.....

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• kyra-swiss

  12 April 2012

  kyra-swiss rated and commented on this recipe

  

  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"! :)

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• MsCupCake

  15 April 2012

  MsCupCake commented on this recipe

  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

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• antofanto

  10 June 2012

  antofanto rated and commented on this recipe

  

  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.

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• Mimsicle

  11 June 2012

  Mimsicle rated and commented on this recipe

  

  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 :)

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• yummyjoy

  03 February 2013

  yummyjoy commented on this recipe

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

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• Cecilia

  10 June 2013

  Cecilia rated and commented on this recipe

  

  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...

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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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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 20 mins

Cook 30 mins

Sponge is freezable

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)

PER SERVING

597 kcalories, protein 5.0g, carbohydrate 51.0g, fat 43.0 g, saturated fat 25.0g, fibre 1.0g, sugar 32.0g, salt 0.74 g

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