Chocolate & caramel layer cake

Chocolate & caramel ombre cake

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(92 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 egg
      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 egg
      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
    • 140g milk chocolate
    • 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

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    han123
    8th Nov, 2013
    I thought this cake looked amazing but it looked like quite a big undertaking without an 'occasion' to bake it for. So I only cooked the caramel and choc-caramel layers in a traditional sandwich style cake, still added the caramel in the middle and covered the top in melted chocolate. This made it a lot quicker, less sickly and the tiniest bit healthier... Absolutely delicious!!!! The entire family loves it! I love the addition of the yogurt, makes it so moist without the mixed results I've had with other recipes using soured cream! Amazing, couldn't recommend more...could sell this!
    lynmerry
    2nd Oct, 2013
    This cake is great. I made it for my husbands birthday and got major brownie points!! It took longer to make than it said as I could only cook two layers at a time, plus allowing time for them all to cool properly before stacking, but once cooled properly it was really easy to put together and looked so impressive when it was cut. It is a seriously sweet chocolate cake, but works well as cake with tea, or as a pud with some cream (coz there aren't enough calories already!!!)
    Ilovethunderstorms's picture
    Ilovethunderstorms
    26th Sep, 2013
    I made this cake for a friends birthday last weekend. It started as a disaster; I only had very limited time, and was over-optimistic - I ended up in the car for an hour with the layers of the still warm cake slopping about all over the place! Despite this, it turned out amazingly well - once it had had chance to cool, I popped it all back together again, slathered it in the icing, and it looked and tasted great. It was really moist, all the layers tasted different (and delicious), and it looked as good as the picture. A real winner of a cake that you will make again and again - my only tip is, give yourself more than three hours in which to do it...!
    minicoopergirl
    20th Sep, 2013
    Have made this before from another recipe but only making a three layer cake, ingredients vertually the same as this, I was wondering if anyone has tried making an all chocolate, sandwiching together with blackcurrant jam to have a black forrest gateau/cake going on if so did it work ..interested to know
    sarahwparkes
    27th Jun, 2013
    This is just the BEST - better eaten with a fork than fingers though as it's very sticky!!!
    kellyhood88
    29th May, 2013
    5.05
    excellent!!
    melissa4
    16th May, 2013
    5.05
    AMAZING CAKE! Slightly long winded to make, but don't let that put you off. TIP: You only need half of the chocolate frosting!
    tastycakes
    13th Apr, 2013
    5.05
    I love baking on a Sunday afternoon, and my colleagues love eating cake on a Monday morning. Unfortunately, a couple of extremely busy weekends meant I had to skip a couple of weeks so I decided to give this recipe a go by way of an office treat. The only problem I found was that my cake tins were too short to fully accommodate what turned out to be a rather tall cake but I easily fixed that with a little improvisation and the cake arrived at work in one piece. I was sure it would take my colleagues a good couple of days to get through a cake of this size and richness but by lunchtime on Tuesday all that were left were a few tiny crumbs. They pronounced it my best one yet and loved that each layer of the cake had a different flavour. Great recipe!!
    mama2two
    5th Apr, 2013
    I am from the US so a lot of the ingredients are not called the same here. I am trying to find out what POT NATURAL YOGURT is to us here. Is it a dairy yogurt? Is it plain? It's basically the only thing I haven't figures out. Does anyone know? help please! :)
    noonienoo
    2nd Jun, 2014
    I would just use dairy yoghurt or possibly easier is buttermilk/sour cream i have used that before and it turned out the same

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    LadyBakealot
    5th Jan, 2014
    What size eggs are used in this recipe?
    goodfoodteam's picture
    goodfoodteam
    13th Jan, 2014
    Hi there, thanks for your question. This recipe uses medium-sized eggs. Hope you enjoy the cake. Best wishes, BBC Good Food web team

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