Chocolate & caramel layer cake

Chocolate & caramel ombre cake

  • 1
  • 2
  • 3
  • 4
  • 5
(94 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
Save to My Good Food
Please sign in or register to save recipes.

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.

    You may also like

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    lynnettemargaret
    26th Jan, 2013
    5.05
    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!
    kerri-anneh
    20th Jan, 2013
    5.05
    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)
    anne-rachael
    12th Jan, 2013
    4.05
    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!
    red_rach
    10th Nov, 2012
    Does anyone have suggestions of what to use instead of ground almonds as I can't eat nuts? Thanks
    mrs-mac
    25th Oct, 2012
    5.05
    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.
    thefifimachine
    25th Oct, 2012
    5.05
    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.
    mandinga
    20th Oct, 2012
    4.05
    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!
    liz@zerbert.co.uk
    9th Oct, 2012
    I made this for our Bake Off at work and I'm pleased to say it won! It was wonderful.
    patsylaura
    7th Oct, 2012
    5.05
    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
    dommglover
    5th Oct, 2012
    5.05
    Just made this, absolutely incredible!!!

    Pages

    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.