Monday, April 2, 2012

Chocolate and salted caramel layer cake

I made this cake recently, and it was so pretty I thought I would share it with you. Its super yummy because its chocolate and caramel, but also really pretty with all the layers varying in colour when you cut into it. When I first looked at the recipe I was a little scared because of all the elements, but once you get stuck into it, its pretty easy.

The first two layers are chocolate and vanilla
You will need:
150g unsalted butter, very soft
150g caster sugar
2 large free range eggs, beaten
100g plain yoghurt
120g self-raising flour
60g ground almonds
2/3 tsp baking powder
1 tsp vanilla extract
2 1/2 tbsp cocoa powder

What to do:
  • Cream together the sugar and butter.
  • Beat in one egg at a time, beating well between each egg. 
  • Add vanilla. Beat
  • Sift together flour and baking flour and almond meal
  • Fold in half the flour. 
  • Fold in the flour mix, the yoghurt and then the remaining flour.
  • Split the cake mix into two bowls.
  • Sift the coco into one of the cakes and fold through the mix.
  • Scrape the cake batters into two papered and buttered cake tins.
  • Bake both cakes at 180 for 20 to 30 minutes or until cooked
  • When cakes are slightly cooled take them out of the tins and place on cooling racks.

For the second two cakes....the caramel and caramel chocolate cake.
150g unsalted butter, very soft
100g light brown muscovado sugar
50g dark brown muscovado sugar
2 large free range eggs, beaten
50 ml milk
120g self-raising flour
60g ground almonds
2/3 tsp baking powder
1 tsp vanilla extract
1/2 tbsp cocoa powde

  • Repeat the following steps as in the above cakes except substituting the caster sugar for the muscovado sugars, and the milk instead of yoghurt.
  • Again split the cake batter into two portions and fold the coco only through one.
  • Bake the same as the above cakes.
  • Place on cooling wracks and let cool completely.
Chocolate Icing
100g dark choclate
100g milk chocolate
220ml double cream
  • Break up the chocolate and place together in a bowl
  • Bring the cream to a boil in a small pot
  • Pour the boiling cream over the chocolate and leave for five minutes
  • Stir the chocolate and cream mix until smooth, and all lumps of chocolate are melted
  • Set aside to cool.

To assemble the cake:
You will need 300g of salted caramel. If you have your own recipe feel free to use it. I used one I found online at :
However I promise to do a little lesson on here about making caramel soon!!
If your feeling a bit scared of caramel its ok to used tined caramel and add a little salt to it.
  • Take your first cake, the vanilla and sit it on a plate. Slather it with 1/4 of the caramel, some of the chocolate icing.
  • Next place the caramel cake on top. Spread on 1/4 of the caramel, and another layer of chocolate.
  • Next there is the chocolate caramel cake, repeat the steps above.
  • Finnish with the chocolate cake.
  • Cover the whole cake with the chocolate icing.

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