Home
Recipes
Chocolate & caramel ombre cake

Chocolate & caramel layer cake

Chocolate & caramel ombre cake

Name: Chocolate & caramel ombre cake
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: Cuts into 12 slices
Cuisine: British
Ingredients: 225g very soft butter plus extra for greasing; 225g golden caster sugar; 175g self-raising flour; 85g ground almond; 1 tsp baking powder; 3 eggs; 150ml pot natural yogurt; 1 tsp vanilla extract; 5 tbsp cocoa powder; 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; 397g can caramel (stocked near the condensed milk in stores); 140g dark chocolate; 140g milk chocolate; 300ml double cream

Sarah Cook

Save recipe

Cuts into 12 slices

More effort

Prep: 1 hr

Cook: 55 mins

Plus cooling

A star rating of 4.5 out of 5.124 ratingsRate

loading...

For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza

Freezable (Freeze before filling and icing)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

For vanilla & chocolate sponges

225g very soft butter

plus extra for greasing
225g golden caster sugar
175g self-raising flour
85g ground almond
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

To assemble

397g can caramel

(stocked near the condensed milk in stores)
140g dark chocolate
140g milk chocolate
300ml double cream

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal1036
fat67g
saturates35g
carbs99g
sugars75g
fibre3g
protein15g
salt1.25g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, April 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.124 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now