Chocolate caramel cake

Chocolate caramel cake

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(28 ratings)

Prep: 20 mins Cook: 30 mins


Serves 12
This rich cake makes an impressive centrepiece for any summer tea party

Nutrition and extra info

  • Sponge is freezable

Nutrition: per serving

  • kcal597
  • fat43g
  • saturates25g
  • carbs51g
  • sugars32g
  • fibre1g
  • protein5g
  • salt0.74g
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  • 300g butter, plus extra for greasing



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

  • 300g light muscovado sugar
  • 3 large eggs



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

  • 1½ tsp baking powder
    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…

  • 85g cocoa powder
  • 225g plain flour
  • 225ml soured cream



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • 300ml pot double cream
  • 5 tbsp dulce de leche or caramel sauce
  • 25g caramel flavoured chocolate, finely chopped (we used Lindt)



    Chocolate as we know it in pressed


  1. Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.

  2. Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.

  3. When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

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Comments, questions and tips

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kyrawippich's picture
12th Apr, 2012
The flavour of the cake is awesome! But bloody hell!! It's rich as...!! The second time I made it, I used only 2/3 of the recipe (200g butter, 200g sugar, 2 eggs,...) and used a 26cm wide round tin. I added 100g of chocolate chunks to the batter and baked it for 35min. For the topping I used 250g double cream, 200ml cream and 120g of different chocolates (caramel-chocolate, white chocolate, black chocolate) and chopped and added it with 2 spoons of caramel sauce. All this, I put on top of the cake... I decorated it as above with some more chocolate and added some more caramel sauce. I called my cake "Choco-Caramel-Cream-Bomb"! :)
10th Jan, 2012
This is a great cake, always goes down a storm.....
2nd Sep, 2011
Ohh this is gorgeous! My tins are a bit small so the cakes are very thick - I cooked some separately (shame ... was my taster ;) ) but it has risen nicely and is lighter than I expected following some of the comments here. I had to translate to oz so maybe I used a bit less cocoa than some cooks. Anyway, it's on my list of favs now!
3rd Jul, 2011
I made this cake for a bbq, everyone loved it, I was also asked to forward the recipie on, it went down really well! I also found that the sponge needed much longer in the oven than the time stated. Will definately make this one again!
26th Apr, 2011
I cooked this as an Easter treat for my other half who'd given up chocolate - he loved it, and my mom helped herself to two slices despite claiming she doesn't like chocolate cake! The sponge is very easy to make, but I did have to cook it for much longer than stated. Will definitely make again!
12th Mar, 2011
this cake is amazing!! very dense but moist definately a treat and looks fab xx
14th Sep, 2010
This is a nice cake but the sponge is very dense, almost like a brownie consistency and not exactly what I was expecting. Very big and filling too!!
23rd Aug, 2010
Made this for my friends baby shower. It was a massive hit, abasolutely gorgeous although quite filling, so you don't need much!
13th Jun, 2010
Went down amazingly well with my guests last night... So much so I had to put a couple of slices aside so that i could get a taste before it all went! I agree... Diet disaster... But you've got to let yourself have some luxuries on a diet or else you'll never stick to it :-)
9th Jun, 2010
Can't deny it, this was a massive success for a summer evening dinner party. However, I had a bit of trouble getting the "sponge" cakes right. I had to put them back in the oven for a bit more than recommended. I didn't have any shop-bought caramel, so I mad my own butterscotch (by heating a cup of sugar with half a cup of water and adding cream when caramel turns amber). And I used cream cheese mixed with icing sugar for the cream filling. It went down a treat.


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