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

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    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
    mrscoyne
    7th Jul, 2013
    Natural yogurt is basically plain dairy yogurt. Hope this helps.
    elaineml0044
    1st Apr, 2013
    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.
    cambridgeginger
    21st Mar, 2013
    5.05
    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.
    scaryjon
    14th Mar, 2013
    1.05
    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
    snavenasus
    13th Mar, 2013
    5.05
    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.
    asha3010
    18th Feb, 2013
    3.05
    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.
    kizzey
    27th Jan, 2013
    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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