Chocolate & caramel layer cake

Chocolate & caramel ombre cake

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(74 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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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.

sweeteapie_'s picture

I'm going to try this recipe with coconut added to it. Hopefully it will end up something like the Girl Scouts Samoas!

skjani's picture

I made this cake today for fathers day and my family loved it. I
added about 100mls milk coz the batter was quite thick, however..... though the cake was delicious, it was very flaky, lots of crumbs, could it be the milk? Help please

katysimpson's picture
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Much easier & quicker to make than it looks and tasts delicious. Will definitely make again.

madamscragz's picture

I mnade this for my brother's b-day. His favourite flavors are chocolate and caramel so i though this'd be pretty awesome. IT WAS!
Very sweet and so it lasted a fair while in the fridge but good lord was it tasty.

ericamaude's picture
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I've made this cake a few times now and it has had an amazing reaction each time. I find it very simple to make and it has a really big impact, perfect for birthdays.

njvines's picture
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Made the cake for a birthday cake, but iced it differently. It was delicious. Mixed the caramel into butter icing and used this to cover the cake and then in fondant.
The cake was delcious and very moist. Really lovely recipe.

skakule's picture
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Good as an inspiration. Made it with different (ie. lighter) recipe as I had had a look at the calories and fat content - and it was perfect!

vickyhinde's picture
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I made this for my daughters birthday/Easter celebration. It was OK, not great. I think my almonds were not ground enough, because i could clearly see them in final cake. My vanilla cake stuck to pan, even though i greased it, and just fell to pieces....so my cake was only 3 layers. I put in fridge set, and took out just before serving, big mistake, my advice is to pull out of fridge an hour before serving...good but not the wow factor i was hoping for....

pippidoodle's picture
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I found this an average cake. Quite heavy & claggy. I made it for my partners Birthday & although he loved it, I think it is overrated. I won't be making this again.

grewal's picture
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Took alot of time and effort but was deffiantely worth it. It looked fantastic and when sliced through it was pretty impressive, i felt very smug indeed from all the compliments :-)

I personally wasn't very fond of the ground almond texture but no one else moaned unless they were just being polite, so i just put that down to personal preference.

rachellikescake's picture

I've made this twice for family occasions and it has the wow factor. The family are asking for 'one of your special chocolate cakes for Easter'....this is the sort of recipe that becomes a family heirloom. One note of caution, the first time I made it I put too much cocoa in the dark layer which dried it out a bit, so add it gradually. Its worth the effort

mikelechef's picture
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I made this for a birthday cake competition at work and it was really well recieved. The cakes where moist and the texture was just right. It was easy to make and the icing tasted great, needless to say it lasted about 2 minutes once it was cut up. Will definately be making this show stopper again.

kukskitchen's picture
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It came out brilliant. I made it as a treat for my husband on his birthday. Felt guilty eating knowing how much calories I was hogging though. I had trouble decorating my cake with the suggested topping using piping bag tips, so left it rustic, which looked great anyway. Thanks for the recipe

sarah5098's picture
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Made this as a birthday cake. Absolutely delicious! Fantastic Recipe!

sammendez1's picture
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Gorgeous cake, very moist. My only warning would be make sure you do this when you have PLENTY of time on your hands. I made it in bit of a rush and made the whole thing quite stressful. I baked two sponges at a time as didn't have four tins - that would definitely have helped! :)

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