Chocolate & caramel layer cake

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• Foodiept

  16 September 2012

  Foodiept rated and commented on this recipe

  

  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

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• Sam

  23 September 2012

  Sam rated this recipe

  

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• dom

  05 October 2012

  dom rated and commented on this recipe

  

  Just made this, absolutely incredible!!!

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• Pats

  07 October 2012

  Pats rated and commented on this recipe

  

  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

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• Zerbert

  09 October 2012

  Zerbert commented on this recipe

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

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• Mandinga

  20 October 2012

  Mandinga rated and commented on this recipe

  

  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!

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• TheFifiMachine

  25 October 2012

  TheFifiMachine rated and commented on this recipe

  

  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.

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• Joyce

  25 October 2012

  Joyce rated and commented on this recipe

  

  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.

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• rach

  10 November 2012

  rach commented on this recipe

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

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• Mrs Scott

  17 November 2012

  Mrs Scott rated this recipe

  

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• Anne-Rachael

  12 January 2013

  Anne-Rachael rated and commented on this recipe

  

  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!

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• kerri-anne

  20 January 2013

  kerri-anne rated and commented on this recipe

  

  OMG, this cake is to die for! It's so moist and tasty and looks fantastic. I'm going to make it again next weekend for my Nephew's 15th birthday, he'll love it :o)

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• Lynnette

  26 January 2013

  Lynnette rated and commented on this recipe

  

  I was looking for a special cake for a very good friend's birthday. I've not done much baking before, but this said it was moderately easy. It really was!! My cake was a little wonky but looked amazing covered in the ganache. I couldn't wait for my friend to cut into it to see if the layers looked as good as the photo on here. I wasn't disappointed. It looked amazing. For a first time cake baker I was over the moon. I got lots of complements and orders!!! There are a lot of calories in this cake but it's not something you eat everyday. Also we were a party of 15, we all had a slice and there was a quater of the cake left. You don't need a massive slice, a little goes a long way. Looking for my next challenge now!

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• snodgrot

  27 January 2013

  snodgrot commented on this recipe

  Right just got to ice it now, "don't think i'll be able to eat this one in one sitting"

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• AGS

  18 February 2013

  AGS rated and commented on this recipe

  

  Unfortunately this recipe did not work for me. The vanilla sponge was a bit dense - not sure if it was because of the almond flour that I prepared. Also, the chocolate sponge did not taste as 'chocolaty' as I had hoped. Because I was not satisfied with these sponges, I did not proceed with the rest of the recipe.

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• Linda

  10 March 2013

  Linda rated this recipe

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• Sue

  13 March 2013

  Sue rated and commented on this recipe

  

  Fabulous and so easy. I followed the recipe to a T and the only thing as others have mentioned was the chocolate ganache was a little stiff when cooled but 10 secs in the microwave and the problem was solved. So many calories though so I sent it with husband to work.

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• scaryjon

  14 March 2013

  scaryjon rated and commented on this recipe

  

  Worst cake I have ever tried to make. I made eight sponges in total, the first two took nearly 40 mins to cook, the next two burnt. So the next 4 turned out great, but then the cake fell over when the caramel was put on it. Managed to save three of the sponges only for it to taste like sweetened sick. Dont worry about the calories, you'll burn them off in sheer anger trying to make it. "Moderatley Easy"- riiiiiiight

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• CambridgeGinger

  21 March 2013

  CambridgeGinger rated and commented on this recipe

  

  Made this for my mum's Bible study group, they absolutely loved it! You know it's good when a bunch of ladies (mostly on diets) can't get enough ;) Was very easy to make, and the results were spectacular! It was quite sweet, and had to be careful as the sponges were a little sticky (they didn't want to come off my wire rack), so be careful when moving them around.

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• EMcC

  01 April 2013

  EMcC commented on this recipe

  I've made this a couple of times for celebrations and every time its turned out great. Fairly easy but very impressive, its always well received.

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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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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 1 hr

Cook 55 mins

Freeze before filling and icing

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

PER SERVING

1036 kcalories, protein 15g, carbohydrate 99g, fat 67 g, saturated fat 35g, fibre 3g, sugar 75g, salt 1.25 g

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