Chocolate & caramel layer cake

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• kiara1894

  10 marzo 2011

  kiara1894 commented on this recipe

  im speechless

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• Jessica

  10 marzo 2011

  Jessica rated and commented on this recipe

  

  Just made this after seeing it in the magazine, had to take photos and send to my friends as it came out BRILLIANTLY! I was really surprised that it didn't taste too sickly, probably thanks to the yoghurt in the sponge? It was so yummy and the quantities on the ingredients were spot on. Brilliant for a party, although my work colleagues are the ones who will be benefiting from this one!

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• Judy

  14 marzo 2011

  Judy rated and commented on this recipe

  

  This was incredibly easy to make and tasted wonderful. Added white chocolate decorations as I made it for a birthday cake. Couldn't get caramel sauce so bought condensed milk and made my own by adding butter, brown sugar and honey. Definitely a winner!!

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• Alice McPalace

  15 marzo 2011

  Alice McPalace rated and commented on this recipe

  

  definately gets 9 out of 10, and the almonds and yoghurt worked really well in the sponges, however, i think a little bit of icing sugar would work well in the ganache just to soften the richness of the dark chocolate a little. But looks amazing and has the wow factor.

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• denys

  16 marzo 2011

  denys rated and commented on this recipe

  

  great cake. Think it needs some liquid added to the chocolate mixture thogh as the mixture was very thick and wouldnt spread. I couldnt get the pre-made caramel so boiled a tin of condensed milk for 2 hours like we used to do to make banoffee pie. Turned out to be a very tall cake!! Like the one in Roald Dahl's Matilda!

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• Paula

  19 marzo 2011

  Paula rated and commented on this recipe

  

  Made this as a birthday cake. Really easy to make and not too sweet. Ended up looking just like the magazine picture. Would make this again for a special occasion.

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• Sarah_clk

  22 marzo 2011

  Sarah_clk rated and commented on this recipe

  

  Really really lovely cake recipe. Really moist and light. I just used the vanilla and chocolate part of the recipe to make a giant cupcake. I creamed the sugar and butter first then added the eggs one at a time followed by the flour/almond (I didn't have quite enough almonds so made the weight up with flour) and yogurt rather than putting everything in at once... it was a lovely mixture. Took longer to cook than in the recipe but think that was because of the mould that I used. I decorated with a chocolate ganach and vanilla butter icing. Highly recomended... I'm going to try it again with a neopolitan theme... I'll substitute the vanilla yogurt for strawberry and see how it goes ;-)

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• Vonnie

  22 marzo 2011

  Vonnie commented on this recipe

  I would love to have a go at this cake but cant use Almonds as my daughter has a nut allergy. Can you just make it up with flour and not put almonds in? Has anyone else tried it?

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• Jessss

  22 marzo 2011

  Jessss commented on this recipe

  Over 1000 calories!!!!!!!!:O!

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• helen

  23 marzo 2011

  helen commented on this recipe

  I love to make cakes and to bake in general, and i can anticipate responses of "if you're trying to eat healthily, stop eating cake." This recipe seems almost excessively laden with saturated fat, and in one serving, its calories take up more than half of your recommended daily allowance. Wow. I just hope it's for a REALLY special occasion.

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• pink_lady12

  25 marzo 2011

  pink_lady12 commented on this recipe

  Fantastic cake! Worked really well. I made it for my husband's birthday. Absolutely delicious and not sickly. Vonnie...I added more flour instead of almonds so my husband could take left overs into school for his colleagues. It was still a huge success!

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• joanie

  25 marzo 2011

  joanie commented on this recipe

  Gosh, the calories i want to make it but i watch labels and calories

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• jemma_baby86

  27 marzo 2011

  jemma_baby86 rated and commented on this recipe

  

  Im not sure how everyone else did it but mine didnt look so straight still looked and tasted brilliant

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• nibdoyle

  27 marzo 2011

  nibdoyle rated and commented on this recipe

  

  I made this cake for a double birthday party this weekend, and it was a huge hit. It looked spectacular and tasted great.

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• allatsea

  04 abril 2011

  allatsea rated and commented on this recipe

  

  I made this cake at the weekend and the recipe worked perfectly. For me though, the cake was all a bit much ...it's enormous and despite tasting really nice, after one slice I felt slightly sick!! It's probably worth skipping breakfast AND lunch to make space for a slice of this one!!

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• Karen

  05 abril 2011

  Karen rated and commented on this recipe

  

  I made this cake for a party of 20 people and it went down a storm - I had lots of compliments about it. The cake looked amazing - shame I could not have any as I'm off chocolate and cakes for lent! Just means I have to make another one after Easter :) Only thing I would say (similar to comment above) is that the chocolate layer was very very thick and I was unable to spread it properly in the cake tin, and as a result it came out of the oven looking very lumpy and uneven, although this was all hidden once iced. Fab wow cake and one I will definitely bake again for special occasions.

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• littleglove

  05 abril 2011

  littleglove rated this recipe

  

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• Rachel B

  07 abril 2011

  Rachel B commented on this recipe

  Incredible! This is one of the most ambitious cakes I've made, and it has turned out brilliantly! I don't have an electric whisk, so creamed the sugar and butter first, before adding the rest of the ingredients - worked wonderfully. Incredibly indulgent, using Guernsey double cream - I don't think it will last too long! Definitely one I'll be making again.

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• Rachel B

  07 abril 2011

  Rachel B rated this recipe

  

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• AJ Airey

  07 abril 2011

  AJ Airey rated and commented on this recipe

  

  Layer 3 split in two <sob> Still, the icing has held it together reasonably well. Can't wait for my husband to come home, so we can eat it!

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http://www.bbcgoodfood.com/recipes/1161646/

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Ingredients

FOR VANILLA & CHOCOLATE SPONGES

• 225g very soft butter , plus extra for greasing
• 225g golden caster sugar
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla extract
• 5 tbsp cocoa powder

FOR CARAMEL & CARAMEL-CHOC SPONGES

• 225g very soft butter , plus extra for greasing
• 175g light muscovado sugar
• 50g dark muscovado sugar
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla extract
• 1 tbsp cocoa

TO ASSEMBLE

• 397g can caramel (stocked near the condensed milk in stores)
• 140g dark chocolate
• 140g milk chocolate
• 300ml double cream

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 1 hr

Cook 55 mins

Freeze before filling and icing

Ingredients

FOR VANILLA & CHOCOLATE SPONGES

• 225g very soft butter , plus extra for greasing
• 225g golden caster sugar
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla extract
• 5 tbsp cocoa powder

FOR CARAMEL & CARAMEL-CHOC SPONGES

• 225g very soft butter , plus extra for greasing
• 175g light muscovado sugar
• 50g dark muscovado sugar
• 175g self-raising flour
• 85g ground almonds
• 1 tsp baking powder
• 3 eggs
• 150ml pot natural yogurt
• 1 tsp vanilla extract
• 1 tbsp cocoa

TO ASSEMBLE

• 397g can caramel (stocked near the condensed milk in stores)
• 140g dark chocolate
• 140g milk chocolate
• 300ml double cream

PER SERVING

1036 kcalories, protein 15g, carbohydrate 99g, fat 67 g, saturated fat 35g, fibre 3g, sugar 75g, salt 1.25 g

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