Chocolate & caramel layer cake

Chocolate & caramel ombre cake

  • 1
  • 2
  • 3
  • 4
  • 5
(74 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 1 hr Cook: 55 mins Plus cooling

Skill level

Moderately easy

Servings

Cuts into 12 slices

For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza

Nutrition and extra info

Additional info

  • Freeze before filling and icing
Nutrition info

Nutrition per serving

kcalories
1036
protein
15g
carbs
99g
fat
67g
saturates
35g
fibre
3g
sugar
75g
salt
1.25g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
  2. Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
  3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
  4. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
susiemorgan's picture

I made this cake last week for a birthday/leaving present. I was surprised at how easy it was to make, and everyone loved it - it fed the entire staff and patients at work!! Having had trouble with oozing caramel filling before in other cakes, I made a Dulce de Leche Buttercream and piped an outer ring on each layer to contain the caramel, with great success! I'll certainly make it again.

Kathyc216's picture

Eager to try my new baking tins and liners (only two tins unfortunately) I thought I'd have a go at this recipe. It takes a while to make all four layers if you only have two pans, and as previously mentioned the layers with added cocoa rose more than the other two and, as also mentioned, one of these layers split in two. I didn't go with the caramel filling (used a little buttercream instead). The chocolate topping worked well, it all held together and the finished article looked great and it certainly got some oooo's and ah's when I cut it. It tasted fabulous and will serve far more than 12 (which brings the calorie per serving down I'm pleased to say!). Will be making good this again, that's for sure.

jennyhw's picture

I made this for my daughters birthday and it looked and tasted fab!! I used M&S salted caramel sauce in between the layers which was a good consistancy and nobody found it too sweet. I did only cut very thin slices and it easily made 18 pieces. The sponges were lovely and moist. Will def make again.

han123's picture

I thought this cake looked amazing but it looked like quite a big undertaking without an 'occasion' to bake it for. So I only cooked the caramel and choc-caramel layers in a traditional sandwich style cake, still added the caramel in the middle and covered the top in melted chocolate. This made it a lot quicker, less sickly and the tiniest bit healthier... Absolutely delicious!!!! The entire family loves it! I love the addition of the yogurt, makes it so moist without the mixed results I've had with other recipes using soured cream! Amazing, couldn't recommend more...could sell this!

lynmerry's picture

This cake is great. I made it for my husbands birthday and got major brownie points!! It took longer to make than it said as I could only cook two layers at a time, plus allowing time for them all to cool properly before stacking, but once cooled properly it was really easy to put together and looked so impressive when it was cut. It is a seriously sweet chocolate cake, but works well as cake with tea, or as a pud with some cream (coz there aren't enough calories already!!!)

Ilovethunderstorms's picture

I made this cake for a friends birthday last weekend. It started as a disaster; I only had very limited time, and was over-optimistic - I ended up in the car for an hour with the layers of the still warm cake slopping about all over the place! Despite this, it turned out amazingly well - once it had had chance to cool, I popped it all back together again, slathered it in the icing, and it looked and tasted great. It was really moist, all the layers tasted different (and delicious), and it looked as good as the picture. A real winner of a cake that you will make again and again - my only tip is, give yourself more than three hours in which to do it...!

minicoopergirl's picture

Have made this before from another recipe but only making a three layer cake, ingredients vertually the same as this, I was wondering if anyone has tried making an all chocolate, sandwiching together with blackcurrant jam to have a black forrest gateau/cake going on if so did it work ..interested to know

sarahwparkes's picture

This is just the BEST - better eaten with a fork than fingers though as it's very sticky!!!

kellyhood88's picture
  • 1
  • 2
  • 3
  • 4
  • 5

excellent!!

melissa4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

AMAZING CAKE! Slightly long winded to make, but don't let that put you off.

TIP: You only need half of the chocolate frosting!

tastycakes's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love baking on a Sunday afternoon, and my colleagues love eating cake on a Monday morning. Unfortunately, a couple of extremely busy weekends meant I had to skip a couple of weeks so I decided to give this recipe a go by way of an office treat.

The only problem I found was that my cake tins were too short to fully accommodate what turned out to be a rather tall cake but I easily fixed that with a little improvisation and the cake arrived at work in one piece.

I was sure it would take my colleagues a good couple of days to get through a cake of this size and richness but by lunchtime on Tuesday all that were left were a few tiny crumbs.

They pronounced it my best one yet and loved that each layer of the cake had a different flavour. Great recipe!!

mama2two's picture

I am from the US so a lot of the ingredients are not called the same here. I am trying to find out what POT NATURAL YOGURT is to us here. Is it a dairy yogurt? Is it plain? It's basically the only thing I haven't figures out. Does anyone know? help please! :)

noonienoo's picture

I would just use dairy yoghurt or possibly easier is buttermilk/sour cream i have used that before and it turned out the same

mrscoyne's picture

Natural yogurt is basically plain dairy yogurt. Hope this helps.

elaineml0044's picture

I've made this a couple of times for celebrations and every time its turned out great. Fairly easy but very impressive, its always well received.

cambridgeginger's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my mum's Bible study group, they absolutely loved it! You know it's good when a bunch of ladies (mostly on diets) can't get enough ;)

Was very easy to make, and the results were spectacular!

It was quite sweet, and had to be careful as the sponges were a little sticky (they didn't want to come off my wire rack), so be careful when moving them around.

scaryjon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Worst cake I have ever tried to make. I made eight sponges in total, the first two took nearly 40 mins to cook, the next two burnt.

So the next 4 turned out great, but then the cake fell over when the caramel was put on it. Managed to save three of the sponges only for it to taste like sweetened sick.

Dont worry about the calories, you'll burn them off in sheer anger trying to make it. "Moderatley Easy"- riiiiiiight

snavenasus's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous and so easy. I followed the recipe to a T and the only thing as others have mentioned was the chocolate ganache was a little stiff when cooled but 10 secs in the microwave and the problem was solved. So many calories though so I sent it with husband to work.

asha3010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Unfortunately this recipe did not work for me. The vanilla sponge was a bit dense - not sure if it was because of the almond flour that I prepared. Also, the chocolate sponge did not taste as 'chocolaty' as I had hoped.

Because I was not satisfied with these sponges, I did not proceed with the rest of the recipe.

Pages

Questions

Tips