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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Frantic Flapjack's picture
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Wow, wow and wow again! This was not difficult to make and the end result was fabulous. Gloriously tall and made a fabulous cake for a teenage birthday party.

mrstopley's picture
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Made this as a special request from my husband for his birthday. Turned out fab! Saying that, next time I would only make it with two layers, the two caramel and use half the choc frosting.

mother_ship's picture
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Made this for my son's birthday and it was very straightforward, looked impressive and tasted wonderful!

clareclare18's picture
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I made this for Easter but only made 3 tiers, leaving out the chocolate sponge as I thought 4 layers was a bit excessive. I also adjusted the amount of icing I made, only using half the cream, to try to cut down on the 67g of fat per serving, (that's your whole fat allowance for the whole day!) and it still looked impressive and tasted good.

antistarlet's picture
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Made this for my sister's birthday - everyone loved it. Relatively easy to make too but seems a lot more fancy! Does take a while to do (only had 2x 20cm sandwich tins) but would definitely make again for someone special enough!

sarahll21's picture
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Made this yesterday and it is a very easy to make and looks really impressive. I personally find it too sickly, and I struggled to put the chocolate on without the layers sliding all over the place.
Husband loves it though, even though it is slight wonky.

Linnyma's picture
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Just eaten this with the family for a dessert on Easter Sunday it was absolutely delicious and everyone enjoyed it; it will serve 12 easily, more like 14. I made the cakes and froze them earleir so that i could assemble and decorate the cake on the day. The cakes were very moist and a good taste. Will definately make this again.

vrog's picture
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Easy to make, and a real wow factor when cut. I found it made more than 10 slices as each one was very rich.
Not sure why instructions said to put half in another bowl, then add cocoa to second bowl each time. I put half in sponge tin then added cocoa to the remaining half in the original bowl!

lizfisher56's picture
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Firstly, I had difficulty with chocolate layer as it took longer to cook and then caught a little by the time the middle was cooked - I am prepared to admit that either me or my oven was at fault! I was not too keen on the chocolate icing as I found it a little bitter. Having said all that, my friends loved it and loved the icing, so it seems that it comes down to personal taste. One friend even took some home for her husband and son! I really enjoyed making this cake and will definitely make it again for a gathering.

alexairey's picture
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Layer 3 split in two
Still, the icing has held it together reasonably well. Can't wait for my husband to come home, so we can eat it!

iwlass's picture
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Incredible! This is one of the most ambitious cakes I've made, and it has turned out brilliantly!
I don't have an electric whisk, so creamed the sugar and butter first, before adding the rest of the ingredients - worked wonderfully.

Incredibly indulgent, using Guernsey double cream - I don't think it will last too long!

Definitely one I'll be making again.

karencassidy's picture
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I made this cake for a party of 20 people and it went down a storm - I had lots of compliments about it. The cake looked amazing - shame I could not have any as I'm off chocolate and cakes for lent! Just means I have to make another one after Easter :) Only thing I would say (similar to comment above) is that the chocolate layer was very very thick and I was unable to spread it properly in the cake tin, and as a result it came out of the oven looking very lumpy and uneven, although this was all hidden once iced. Fab wow cake and one I will definitely bake again for special occasions.

dgodber's picture
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I made this cake at the weekend and the recipe worked perfectly.
For me though, the cake was all a bit much ...it's enormous and despite tasting really nice, after one slice I felt slightly sick!! It's probably worth skipping breakfast AND lunch to make space for a slice of this one!!

nibdoyle's picture
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I made this cake for a double birthday party this weekend, and it was a huge hit. It looked spectacular and tasted great.

jemma_baby86's picture
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Im not sure how everyone else did it but mine didnt look so straight still looked and tasted brilliant

joaniehippy's picture

Gosh, the calories i want to make it but i watch labels and calories

pink_lady12's picture

Fantastic cake! Worked really well. I made it for my husband's birthday. Absolutely delicious and not sickly.

Vonnie...I added more flour instead of almonds so my husband could take left overs into school for his colleagues. It was still a huge success!

helenoh's picture

I love to make cakes and to bake in general, and i can anticipate responses of "if you're trying to eat healthily, stop eating cake." This recipe seems almost excessively laden with saturated fat, and in one serving, its calories take up more than half of your recommended daily allowance. Wow. I just hope it's for a REALLY special occasion.

jessss's picture

Over 1000 calories!!!!!!!!:O!

yvonnecooper's picture

I would love to have a go at this cake but cant use Almonds as my daughter has a nut allergy. Can you just make it up with flour and not put almonds in? Has anyone else tried it?

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