Chocolate & caramel layer cake

Chocolate & caramel ombre cake

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(95 ratings)

Prep: 1 hr Cook: 55 mins Plus cooling

More effort

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

      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

      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 eggs
      Eggs

      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

      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

      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 eggs
      Eggs

      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

      Caramel

      ca-ra-mel

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

    • 140g dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-lit

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 140g milk chocolate
      Milk chocolate squares

      Milk chocolate

      mill-k chok-lit

      Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

    • 300ml double cream

    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

    Sign in or create your My Good Food account to join the discussion.
    Miss Happy
    8th Nov, 2015
    5.05
    Very easy cake to make, rather than covering it in chocolate ganache. I crumbed, then covered it in fondant icing for a 30th birthday.
    jule955
    10th Oct, 2015
    3.8
    Much easier than I thought! The ganache worked well to seal the gaps between the cakes and stop the caramel from running down the sides. It was very impressive when we cut through it, and each layer tastes lovely. I would have hoped for more of a caramel taste in one of the layers though - I might add a bit of caramel to the caramel layers if I make it again. I might also reduce the amount of ground almonds - it's delicious, but I think it makes the cakes a bit heavy.
    Too much sugar
    23rd Aug, 2015
    5.05
    The cake is really good. The additional milk in the chocolate layer makes it as moist as other layers. I made a caramel buttercream using 270 g of sugar, 35 ml of water, 130 ml double cream and 150 g of butter. I have to say it worked perfectly as I made my caramel dark and just slightly bitter ( but not burned) as I was afraid that it could be too sweet and will ruin the flavour. I also made three colours of ganache (white, milk and dark chocolate) but can not recommend it and it was very difficult to decorate the cake and end result was not as impresive as I hoped :)
    ashencircle
    20th Dec, 2014
    5.05
    This is the most amazing cake. I made the following changes after reading other comments and was very pleased with the result: - Did 2/3rds quantities and used 7 inch cake tins to make it smaller - Made caramel into a buttercream to prevent it being too sweet, and sprinkled sea salt on to make it salted caramel - Added a tablespoon of caramel to the sponge mix for the caramel layers - Mixed cocoa with water before blending in - Added a splash of milk whenever the mix looked a bit stiff Was very rich but not oversweet, and got a special mention in the work weekly meeting! Cannot wait to make this again.
    karenmatthews44
    25th Oct, 2014
    5.05
    Fantastic recipe. Much easier than it looks or sounds from the recipe. Added a splash of milk to chocolate layer after reading other comments. Really does have the wow factor and sod the calories; it's worth it!
    pelupi
    20th Oct, 2014
    5.05
    Made it for my chocoholic son's birthday. FABULOUS and very easy.. To hell with the calorie count although I didn't quite use all the caramel or ganache.
    bakergirl89
    12th Oct, 2014
    3.8
    I made this recipe the other day, except made a milk chocolate ganache and raspberries between the layers... and a cream cheese chocolate frosting on the outside... it is really nice! All the layers are moist EXCEPT the dark chocolate layer which I found went really dry when I added the cocoa? So if I made it again I'd add a splash of milk to that layer before baking. It still had a really nice rich chocolate flavour though. Looks impressive and yummy!
    lillybit
    6th Jul, 2014
    5.05
    Love this recipe, it was fairly easy to make, bakes well and the finished cake looks fantastic and is wonderful and moist. Only thing I would change is that using a whole tin of caramel to sandwich them make it a bit unstable and likely to slide a little so next time I'll use more sparingly or possibly play with the ganache (I'm thinking of maybe using a little more dark chocolate than milk and adding some of the caramel) and using that to sandwich as well as cover. It did come out VERY sweet with all that caramel!
    minuit
    1st Jul, 2014
    5.05
    I thought this cake would be really complicated to make from looking at it, but it was pretty easy (just a bit time consuming). But it definitely looks amazing and people will think you're some kind of baking genius. Tastes really good too. Well worth making for birthdays.
    susiemorgan
    25th Jun, 2014
    I made this cake last week for a birthday/leaving present. I was surprised at how easy it was to make, and everyone loved it - it fed the entire staff and patients at work!! Having had trouble with oozing caramel filling before in other cakes, I made a Dulce de Leche Buttercream and piped an outer ring on each layer to contain the caramel, with great success! I'll certainly make it again.

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    goodfoodteam's picture
    goodfoodteam
    20th May, 2016
    We haven't tested this cake in smaller tins so cannot guarantee perfect results. However, we used normal victoria sandwich tins for this recipe so a 6in cake tin shouldn’t overflow with mixture as it will be much deeper, but imagine 4 on top of each other and it will be a bit of a skyscraper. Why don’t you make the cake mixtures, use enough to get the depth that you want then bake any mixture that is over in cupcake cases so it isn’t wasted. We suggest that you weigh the cake batter as you add the first batch to the tin, as you will need to repeat the same amount for the next 3 cakes to ensure they all come out at the same thickness. Hope this helps. 
    o0o0o0o0o
    23rd Feb, 2016
    Hello! I'm just wondering how moist this cake is, since I've often found chocolate cake can be quite dry. Also , does anyone have any tips for making a moist cake?
    Miss Happy
    30th May, 2016
    5.05
    Hi, I'm a bit late replying, you can make a sugar syrup. 225g caster sugar,125 ml water. Put sugar and water in a pan; stir over high heat, without boiling, until sugar is dissolved. Bring to the boil for about 5 minutes. When your cake is stil warm, brush the syrup (I use a skewer to prick the cake) over the cake before adding final layer of icing or ganache. I use this syrup for all sponge cakes that I make. You can add flavours depending on the cake, I.e. Vanilla essence, grated lemon or orange.
    Sue bakes
    18th Oct, 2015
    I have to make a Victoria sponge cake for a bake off competition in work this week but it must have the 'wow' factor to win, would this cake be a Victoria based sponge or if anyone has ideas for me I would really appreciate it.
    olivialaurengeorge
    18th Jan, 2015
    has anyone made this without almonds ?? i wanted to make this for my dad but he is allergic to nuts if anyone can help me would be great thank you !
    michelle_30's picture
    michelle_30
    14th Jan, 2015
    Hi I'm allergic to almonds, how much extra flour should i add to substitute almonds in the recipe please?
    foodieem
    23rd Dec, 2014
    Hi, I'm looking to make this for visiting family over Christmas, but know I'm not going to have enough time on the day before they arrive to bake, assemble and decorate. Is it possible to make the sponges in advance and freeze them - or will this dry them out? Thanks.
    goodfoodteam's picture
    goodfoodteam
    23rd Dec, 2014
    Hi foodieem thanks for your question. The sponges without icing and filling should be absolutely fine to freeze. Just defrost before icing. 
    Noosa
    19th Oct, 2014
    I don't have self raising flour what can I do?
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, add 1 tsp of baking powder per 100g of plain flour.

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