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Chocolate & caramel layer cake

Chocolate & caramel ombre cake

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(84 ratings)

Prep: 1 hr Cook: 55 mins Plus cooling

Moderately easy

Cuts into 12 slices
For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza

Nutrition and extra info

  • Freeze before filling and icing

Nutrition: per serving

  • kcal1036
  • fat67g
  • saturates35g
  • carbs99g
  • sugars75g
  • fibre3g
  • protein15g
  • salt1.25g
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Ingredients

For vanilla & chocolate sponges

  • 225g very soft butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 175g self-raising flour
  • 85g ground almond
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar
  • 50g dark muscovado sugar
  • 175g self-raising flour
  • 85g ground almonds
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml pot natural yogurt
  • 1 tsp vanilla extract
  • 1 tbsp cocoa

To assemble

  • 397g can caramel (stocked near the condensed milk in stores)

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 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.

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Comments, questions and tips

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Comments (117)

vickyhinde's picture
3

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
2

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.

HGosal's picture
5

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
5

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
4

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
5

Made this as a birthday cake. Absolutely delicious! Fantastic Recipe!

sammendez1's picture
5

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! :)

rozwhite's picture

Have wanted to try this for ages and finally got the chance this Christmas. Can't comment on taste as it was made for someone else, although the ganache icing was yummy. Found recipe very simple and no probs assembling though, layers looked great!

renieuk's picture
5

10 out of 10!

It takes a lot to totally amaze me as there aren't a lot of really new & creative recipes but this one completely WOW'ed me & the family. Impressive to look at and tasted so moist and the flavours of caramel & chocolate were gorgeous.

Made it last New Year's & making it again for Christmas. Could not care less about the calories as we don't eat it everyday. Many thanks.

renieuk's picture
5

10 out of 10!

It takes a lot to totally amaze me as there aren't a lot of really new & creative recipes but this one completely WOW'ed me & the family. Impressive to look at and tasted so moist and the flavours of caramel & chocolate were gorgeous.

Made it last New Year's & making it again for Christmas. Could not care less about the calories as we don't eat it everyday. Many thanks.

kiki85's picture
4

made as birthday cake i was very impresive. easier to make than i thought it would be. it's not to sweet as yougrt in sponge gives the whole cake good balance.

foggyamh's picture
5

LOVED this cake. So did everybody else. It wasn't difficult to make, just time consuming. Tasted, and looked fab!

rfwhite09's picture
5

Amazing - impressed everyone!

Hawie's picture
5

Actually, revisiting the portion/calorie thing... Saying this cake contains 12 portions is the same as saying that a regular sponge sandwich should be cut into 6 - this is, after all, simply 2 sandwiches on top of each other. With the richness of this cake, as well as its depth, it will feed at least 20, which takes calories per slice down to about 600. Still pretty impressive, but a lot less than 1000!

Hawie's picture
5

This was incredibly easy and looked SO impressive - I'm surprised by the calorie comments - no cake is waistline-friendly, in moderation for a birthday... you only need a teeny tiny slice to get enough! I froze the sponges (remember to put bakewell paper between the sponges or they will stick together) and then spread the caramel and made the tower while they were still frozen. The choc icing was very easy to use. Absolutely 5 stars. Easy, delicious, and super-impressive.

booness's picture

Would anybody be able to tell me if this cake will hold another two tiers ontop as a wedding cake? The other two layers would be sponge and lemon drizzle.

msbake's picture

An absolute winner! Made this with white chocolate buttercream from the birthday bug cake recipe instead of the chocolate ganache. The compliments just kept coming!!! Also froze very well :)

helenlapsley's picture
3

I found the cakes very heavy and stodgy . I made the icing at 9am and put it into the fridge and by 7 pm it was still quite runny and ran down the sides of the cake . Certainly didn't look like the picture . Kids loved it warmed for 30 seconds in the microwave.

blulou's picture
4

Add a tablespoon of milk to the choc cake mixes if its a bit thick to make up for addition of extra dry ingredient ie cocoa, more if it still doesnt resemble other cake mix. And for my friend (and others) who feel the need to point out how bad for you cake is, fat sugar etc - all that reduced fat/sugar stuff you eat instead - full of chemicals to make up for it. I'd rather know what I'm eating is real food and only have it occasionally. I'm fed up of people pointing out the obvious, I have the ingredients list and I can read just fine, everything in moderation I say;))

Oh, this is a very nice cake, I'm not a fan of choc cake this is good because its not all choc. I only used half ganache to cover cake and rolled the edges in nuts as they're good for you:D

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