Hannah Obee's Salted caramel chocolate cake

Hannah Obee's Salted caramel chocolate cake

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(24 ratings)

Prep: 45 mins Cook: 55 mins - 1 hr, 10 mins

A challenge

Serves 12
This sophisticated cake, one of the final three in our 20th birthday cake competition, is dark, rich and moist

Nutrition and extra info


  • kcal901
  • fat57g
  • saturates32g
  • carbs97g
  • sugars76g
  • fibre3g
  • protein7g
  • salt2.35g


    For the sponge

    • 115g salted butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g plain chocolate (70% cocoa)
    • 150ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 225g light muscovado sugar
    • 2 tsp vanilla extract
    • 2 large eggs, separated



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

    • 150ml crème fraîche
    • 225g self-raising flour
    • 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…

    For the caramel

    • 450g caster sugar
    • 2 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 115g salted butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 125ml double cream
    • 2 tbsp crème fraîche
    • 2 tsp flaky sea salt (we used Maldon)

    For the chocolate ganache

    • 225g plain chocolate (70-80% cocoa solids)
    • 250ml double cream
    • a pinch of flaky sea salt, to decorate (optional)
    • chocolate truffles, to decorate

      Chocolate ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…


    1. First, make the caramel. Pour 100ml water into a large saucepan. Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark golden brown colour. Swirl the pan occasionally to prevent sticking but do not stir. Turn off the heat and carefully whisk in the butter, double cream and crème fraîche – it will bubble up quite high. Add the sea salt. Whisk until smooth, then leave to cool until slightly set. You can make this up to 3 days in advance and chill in the fridge – just gently reheat until soft enough to spread before assembling the cake.

    2. Now make the cake. Heat oven to 180C/160C fan/gas 4. Grease a 23cm springform cake tin and line the base with baking parchment. Melt the chocolate, butter and milk in a large pan over a low heat, stirring until smooth. Remove from heat, then beat in the sugar and vanilla. Cool slightly. Beat the egg yolks and crème fraîche together, then mix this into the chocolate mixture, followed by the flour and baking powder. Whisk the egg whites in a clean bowl until stiff peaks form. Stir a third of the egg whites into the cake mix, then gently fold in the rest. Pour into the prepared tin and bake for 40-50 mins until firm to touch. Leave to cool for 20 mins, then remove from the tin and finish cooling on a wire rack.

    3. For the ganache, heat the chocolate and cream together over a low heat until the chocolate has melted. Pour into a bowl to cool.

    4. To assemble, slice the cooled cake in half horizontally. Sandwich together with some of your caramel – you may not need it all, but be generous in order to balance the bittersweet ganache topping. Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and chocolate truffles, if you like.

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    Comments, questions and tips

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    Jennie Peters's picture
    Jennie Peters
    13th Jul, 2019
    I wasted expensive ingredients with the caramel alone, which didn't work at all. Much too runny. I eventually boiled it up and turned it into caramel toffee, so salvaged it, but had to make the icing again from a recipe that did work. Extremely annoyed at wasted time and energy
    9th Dec, 2018
    I really wouldn’t recommend this recipe! Wasted one lot of Caramel ingredient and had to use another recipe to make it again. Yes making Caramel isn’t the easiest of tasks, but this recipe miss lots of steps in making it e.g let your butter melt before stirring to give you the beat chance of getting it right.
    27th Oct, 2015
    Caramel didn't work for me either! Very disappointing. :(
    1st Aug, 2015
    How many birthday parties have been ruined by this recipe? I should have had alarm bells going off that something was wrong when my seven year old refused to finish licking the bowl. But it was only when I jumped online to find out what to do with all this runny caramel that I saw the comments.
    7th Mar, 2015
    Wow this cake was amazing but I did tweak slightly after reading the comments. I didn't add any salt to the caramel or chocolate which I think worked well and everyone loved it. The cake itself was gorgeous, I would certainly make again even just a chocolate cake. I also added icing sugar to the caramel to thicken it up as it was far to runny and used the left over runny caramel as a sauce on the side for pouring over as well as some cream, like I said everyone loved it.
    29th Jan, 2015
    Should have read the comments first learnt my lesson, this cake was truly awful, I used rock salt as per recipe, thankfully I didn't sprinkle any on top, way way way to much salt, not even sure why it's called salted caramel as it's not it's just a salted cake!!! Like other even though I left my caramel in the fridge it just ran out of the cake, too much ganache also. Really disappointed and truly awful, not a sophisticated thing about it. Awful truly awful..
    14th Aug, 2014
    Made the massive mistake of not reading the comments posted about this cake before I made it!!!!! The actual cake part is ok, the caramel was ok once I had re-boiled it for 10 minutes to make it thicken up, the ganache is totally disgusting - far, far too much salt. I made this for my sons birthday and it was vile. Totally disappointing and a waste of ingredients, time and effort, I wish I had stuck with a tried and tested cake recipe.
    marmiteetponpon's picture
    13th Mar, 2014
    check this amazing... easy to do, no bake oreo choco-pops at marmite et ponpon. http://marmiteetponpon.com/2014/03/13/no-bake-oreo-choco-pop/
    2nd Dec, 2013
    DO NOT MAKE THIS CAKE WITH THIS RECIPE! Far too much salt in here, good sponge and caramel (if you cook it right) but too much time wasted on a cake that tastes like you've just done a gargle of salt.
    19th Nov, 2013
    A total and utter disaster! I decided to make this cake for my sisters birthday and sadly did not read the comments before hand. This was the most disgusting, inedible waste of time and money I have ever had the misfortune to encounter. After spending all day making this mess I watched my entire family try to politely chew through a piece in baffled silence. I finally took a bite and realised the horror, like having your head dunked in the ocean. Genuinely inedible. I don't know if the salt amount on the recipe is a misprint or if Hannah Obee has no taste buds. Steer clear of this recipe at all costs, or if its too late, pick the truffles off the top and throw the rest straight in the bin.


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