Chocolate Caramel Layer Cake

Chocolate Caramel Layer Cake 1
 

This might be the cake to end all cakes. Four layers of densely crumbed vanilla/ caramel/ chocolate flavoured sponges, layered with caramel and robed in a silky chocolate ganache. I’d definitely recommend this for a special occasion such as a birthday – it easily feeds 15-20. It’s also quite stunning to look at and the effort involved isn’t that great. I actually made this cake in stages: I made the first two sponges one evening, the second two the next eve, and then assembled and iced it on the third.

Chocolate Caramel Layer Cake

FOR VANILLA & CHOCOLATE SPONGES
225g very soft butter, plus extra for greasing
225g golden caster sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
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
175g light muscovado sugar
50g dark muscovado sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
1 tbsp cocoa

FOR FILLING & FROSTING
397g can caramel (stocked near
the condensed milk in stores)
140g dark chocolate
140g milk chocolate
300ml double cream

Heat oven to 180C/160C fan/gas 4. Grease and line the 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.

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.

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.

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.
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.

Chocolate Caramel Layer Cake 3

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