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
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    For the sponge

    • 115g salted butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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



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

    • 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 clear, sparkling, golden-amber coloured, sweet

    • 115g salted butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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 as we know it in pressed


    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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    8th Nov, 2013
    massive error not reading the comments before making this cake. obviously as everyone else has said, the caramel was way too runny and just made a mess. the cake is in the fridge at the moment in the hope this will harden the caramel quickly. i haven't put the ganache on yet but im dreading it as that looks runny too! got to take this with me on the train tomorrow and im very worried about what it will look like after the journey :/ was expecting a cake with the wow factor for my boyfriends birthday but maybe i should have just played it safe with a bog standard chocolate buttercream in the middle and on top...
    23rd Sep, 2013
    I made this recipe without reading the comments, my own fault. But I was extremely disappointed by the caramel and the ganache, these qualities are so off. Unfortunately it is a massive waste of, quite frankly, ingredients of a higher cost. The cake on the other hand tasted great, and everyone had a lot of compliments however the caramel loomed over the enjoyment a little too much.
    31st Aug, 2013
    Can't recommend this caramel recipe. Like others, I found it far too runny. I tried what someone else did, which was mixing icing sugar in. This made it a big thicker, but also a different colour and didn't taste right - and still not spreadable consistency. I am wondering if there is a misprint in the recipe. ie maybe 100ml of water should be 10ml. I was going to use the caramel as filling for another chocolate cake recipe, for a birthday cake, but decided to use Nigella's custard buttercream instead. The caramel is lovely as a sauce though - but SO sweet. A whole pound of sugar!
    23rd Apr, 2013
    My daughter made this for my husbands 50th birthday. She didn't use as much salt as suggested but it was miles too salty & we couldn't eat it, The caramel tasted nice but again was too runny. A big disappointment
    11th Apr, 2013
    I made this cake for my brothers 20th birthday. It was a hit amongst everyone. I didnt use any salt but I think I will next time. My brother warmed his slice up a little in the microwave added a double cream to it and OMG it tasted amazing (to die for!!!). I would recomend you try it like that. Its been the best cake I have made so far and the yummiest too. Thankyou for the recipe
    19th Mar, 2013
    Lovely cake although having read the comments I made a couple of adjustments. - I cooked the cake in two tins and sandwiched together which meant it cooked quicker and more evenly - I halved the ingredients for both the filling and topping and there was more than enough - I beat the filling, when cold, with a little icing sugar to thicken it and make it more 'butter icing' like. Worked well, cake delicious
    16th Mar, 2013
    Re the Caramel, the recipe suggests taking the sugar to a golden brown colour. This in fact is not that easy. You will need a sugar thermometer to take it to 340oF, then take off the heat and add the Cream, Butter and crème fraîche. At 320oF all the water will have evaporated so at this stage things happen very quickly so lower the heat and keep a close eye on the temperature. I would say any temp from 320-340 would be fine but no higher as it will start to taste bitter.
    4th Feb, 2013
    Will make this for my son's Birthday, but will take comments on board and fill with the Mary Berry caramel recipe, the one she uses for Millionaires shortbread,(which I now can't find, good job I copied it down!)
    3rd Nov, 2012
    Cake is nice but oh my god the salt content is not needed. I wouldn't bother with the salt in the cake and certainly I would not add an extra dessert spoon on the top! Idea is good but this cake needs to come with a health warning!!! Shame I threw my cake in the bin after a long baking process and high cost!!
    28th Jun, 2012
    I made this cake for a friend's 50th birthday celebrations. I made the cake in a 20cm pan and due to the richness of the cake 16 people managed to get a slice of it. Everyone loved it and a lot of people said it was a 'chocolate cake for adults'. I did find the caramel too runny and it ran down the bottom side of the cake. It didn't impair the flavour whatsoever, it just looked sloppy. I didn't add truffles as suggested nor did I sprinkle salt on top as I felt it might be a bit much, and it was the right choice to make. I found there was too much ganache and too much caramel so in future I'm going to half the recipe.


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