Chocolate Caramel Cake


A few weeks ago I made some chocolate buttermilk and salted caramel cupcakes. They went down a treat! It was my brother’s birthday so I thought I’d double the recipe and make a chocolate caramel layer cake. As it was Easter I decorated it with some Mini Eggs. I know it doesn’t look like a boys birthday cake but it tasted pretty good.


Chocolate Buttermilk Sponge:

  • 200g plain flour
  • 335g caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarb soda
  • 1/2 tsp salt
  • 12 tbsp cocoa powder,
  • 170g butter, melted
  • 180ml buttermilk
  • 2 large eggs
  • 2 large egg white

Caramel Icing:

  • 150g unsalted butter
  • 100g soft light brown sugar
  • 100g caster sugar
  • 100g golden syrup
  • 250 ml double cream
  • 600g icing sugar

Preheat oven to 180C(160C fan). Line and grease a 20cm round cake tin. Mix together flour, sugar, baking powder, bicarb soda, and salt. In a separate bowl, mix together cocoa and 6 tablespoons hot water until it forms a thick paste. Add butter, buttermilk, egg, and egg white until well combined. Add in the flour and mix until smooth. Spoon into the cake tin and bake for 45-50 minutes. Leave to cool before slicing in half.


To make the caramel sauce, melt butter, sugars and syrup in a small saucepan and simmer for 3 minutes. Add cream and cook for another few minutes until it forms a rich, caramel sauce. Leave to cool.

To make the caramel icing, mix together the icing sugar and caramel sauce. The icing should be nice and runny so that you can pour it over the cake. Spoon 1/3 icing between the two layers of cake. Then pour the rest of the icing over the top. Let it drip down the sides and leave to harden before serving.




Recipe adapted from Raspberri Cupcakes.

2 thoughts on “Chocolate Caramel Cake

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