Chocolate & caramel layer cake

Chocolate & caramel ombre cake

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(72 ratings)

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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

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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

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Comments

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anne-rachael's picture
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Rach - try ground rice instead of ground almonds - I use it when I can't afford almonds, plus a little almond essence/flavouring if necessary. Ground rice has the same consistency and I've not made this recipe with it, but plenty of others and it always works.
Apart from that, I've had some trouble with the length of time in the oven, but that might well be my oven ... otherwise, gorgeous!

red_rach's picture

Does anyone have suggestions of what to use instead of ground almonds as I can't eat nuts? Thanks

mrs-mac's picture
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Wow what a cake. Made this for my son's 18th birthday, he loved it. The cake looked and tasted wonderful. I found that the caramel made the layers rather slippy, so I discreetly put a wooden skewer in the middle- through all the layers and broken to same height as the cake- and hid it under some chocolate curls. Nearly two years later he's still talking about this cake. Yes it has over a 1000 calories a slice but it is a special occasion cake after all and I got more than twelve slices out of it.

thefifimachine's picture
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I made this cake for my boyfriend's birthday celebrations recently. Everyone who had a slice loved it. It is quite a rich cake however and so we were left with quite a lot of it (not that I'm complaining!) It got lots of oohs and aaahs when it was cut open as it looks so impressive.

I didn't use all the caramel and had some spare so I piped his name on the top of the cake. It looked very good.

mandinga's picture
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Very nice, and a very impressive-looking outcome with little skill required. However, I thought 20cm tins would make for a very strange looking cake which would be difficult to slice and eat so I used 24cm tins instead - perfect looking cake!

zerbert's picture

I made this for our Bake Off at work and I'm pleased to say it won! It was wonderful.

patsylaura's picture
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Vonnie, my daughter also has a nut allergy so i use rice flour instead of ground almonds. I made the cake today and my family loved it! Pats

dommglover's picture
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Just made this, absolutely incredible!!!

foodiept's picture
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Wowed! I made this for a 49th birthday, looked amazing and taste amazing! Anyone bothered about the calories needs to calm down as it will definitely feed more than 12 ppl! Infact I think I got about 23 slices out of it and even those were pretty big!

I will defy try it again! Really great recipe, I did find it quite heavy though so next time I would adapt one of my own sponge recipes with the ingredients used in this for the flavours

angharad79's picture
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Easy to make, easy to assemble and tasted delicious. It does make a lot of cake and I had to do a cake run to friends and family with the leftovers. I had a lot of positive comments about how tasty and moist it was so this recipe is definately saved for future use.

madamecake's picture
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This looks very impressive when cut into, but the caramel flavour in the sponges was lacking. I would be tempted to make a caramel buttercream to sandwich the layers if I made again, instead of just caramel sauce, but I do have a sweet tooth!

hayesh999's picture

My two choc layers didn't rise as well as the other two, layer 2 fell to bits when I assembled the cak and the layers were sliding everywhere from the caramel so it looked liked the leaning tower of pisa. Gutted :'(

suelassman's picture

I am no math whiz. please tell me appropriate U S conversions for this recipe. I am having a tough time finding correct conversions to measuring equivalents I am used to. Can you give me this recipe in cups,ounces etc? I would like to try this recipe. It would be greatly appreciated

rachel4500's picture
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Love love love this recipe!! It is simple to make and always turns out great! I've made it for several birthdays and everyone always loves it. I didn't make any adaptations to the recipe and it was very easy to follow. Would definitely recommend this recipe!

cutie1982's picture

Loved making this and so straight forward too, the moistness was amazing!!!

cakeanyone's picture
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This is a seriously good cake! Extremely moist. Made a couple of small changes: only used 3/4 of the caramel, and for the ganache I used a 284ml pot of cream, 200g milk chocolate and 80g dark chocolate, which was perfect and I'll use this ganache for other recipes.

jennifer_train's picture
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Made this as a 60th Birthday cake for my mother-in-law. Made a slight change to the ganache using less dark chocolate and more milk chocolate to make it more child friendly. Awesome cake, everyone loved it, even people at other tables in the restaurant were commenting on its! Definitely a special occasion cake though as not the healthiest option - you're only 60 once though so was definitely worth it!

nkkingston's picture
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I wish I could give this six stars. Worked perfectly, looked incredible, tasted amazing, stayed moist for a week. Definitely one to share.

clairxclair's picture
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Fantastic cake recipe, the quantities listed make a very decent size cake, I would say at least 16 generous servings rather than the 12 suggested in the recipe....and I love cake! The different colour layers look very impressive and it is really easy to make. I would definitely recommend trying it!

jodes71's picture
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Oh My!! Absolutely a 5 Star Cake!
Made this for a colleagues birthday and everyone raved about it, not only does it look impressive with all the layers, it tastes amazing too. Deliciously moist thanks to the Almond Meal and surprisingly not too sweet. I was tempted to add more caramel to the layers but glad I didn't as it really doesn't need it.
I got around 20 pieces from the cake, I forgot to count, so you get many more than the recipe actually says.
One thing I did differently to the recipe was disolved the cocoa powder in a little water before adding it to the vanilla mixture. It worked well so would recommend doing that to anyone thinking of making this. I also did the same as another reviewer and creamed by butter and sugar, added the eggs one at a time then half the flour, yoghurt and rest of flour instead of throwing it all in together.
Yumm yumm yumm, will be making this again for sure.

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