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

Ads by Google

Comments, questions and tips

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

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

rfwhite09's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing - impressed everyone!

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

I made this for a friend's birthday party a couple of weeks ago, I'm still being inundated with compliments and requests for the recipe. I will be making it again soon, it is very simple to make but very impressive, perfect for special occasions.

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

Amazing cake! yes its a hell of a lot of calories but i ended up cutting it into more slices than suggested so wasn' t too filling. After layering the cake with the caramel the layer started to slide around so i poked some straws into it and put it in the fridge. After covering in ganache it looked fabulous and i removed the straws once it had set in the fridge.
I can't wait to make this cake again!

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

I forgot to rate. Its been a month and im still getting great reviews of this cake. One friend went home to her boyfriend and told him this cake had her making noises he never could! This is a legendary cake.

tieganp1's picture

I have made it for my sisters party i made some mastakes lik i adde to much youghurt but it seems to be fine but then i i was asembling it i couldnt get caramel so i made it out of condenced milk , sugar and butter and i layerd the cakes up coved it in the chocolate stuff and the caramell consistantly ooozed out the side so i lef it in th fridge it is now ok but the first thing my sister asked was what is that yellow puss stuff on the side not the best start but fingers crossed it tasted nicee :)

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

Not difficult to make and looked very impressive. Went down very well with work colleagues and certainly a cake to share out between a LOT of people. I thought the two middle layers were the nicest and was slightly disappointed by the chocolate layer however. When adding the cocoa powder to the plain sponge it became very dry so I had to use more than half of the mixture. The final chocolate layer subsequently turned out a bit dry. In future I would use less cocoa powder or put in some melted choc instead.

crazycakeking's picture

after deciding this cake was just too high in calories i split it in two caramel-chocolate& vanilla and chocolate with caramel has anyone else tried this and has it worked? under great anticipation for tomorrow it looks so tasty but im bringing it to work tomorrow! must resist temptation!

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

The 2 chocolate layers didn't cook evenly, even though they looked like they had and so they fell apart while I was assembling the cake. I've tried to use the icing to glue it all together but a good chunk of the cake isnt holding on. However, I have tasted it and it is delicious. My advice would be to give the chocolatey layers longer in the oven, and check them thoroughly before allowing them to cool. And don't eat too much at once. It is a very rich cake.

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

made this for my dad's birthday, people were talking about it a lot longer than the cake lasted! It was amazing!

Pages

Questions

Tips