Rich & Tasty Chocolate Caramel Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Caramel
Cuisine
British
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
🍫 This chocolate caramel cake is made with Whitakers chocolate for a rich taste.
The sponge layers are soft and light. In between there is a thick caramel filling that is sticky and sweet.
The top has a glossy chocolate layer that finishes it off perfectly.
It is simple to put together at home. Bake the sponges while the caramel cools. Then add the topping and let it set.
This cake works well for a family meal or a party. Cut it into slices and watch everyone enjoy it.
The flavours of chocolate and caramel go so well together. 🎂🍫
Ingredients
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175g unsalted butter, softened
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175g caster sugar
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3 large eggs
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150g self-raising flour
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50g cocoa powder
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1 tsp baking powder
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2 tbsp milk
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100g Whitakers Easymelt chocolate, melted
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100g caster sugar
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50g unsalted butter
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150ml double cream
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A 150ml double cream
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150g Whitakers Easymelt chocolate
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100ml double cream
For the Cake:
For the Caramel:
For the Topping:
Directions
Heat the oven to 180C or 160C for a fan oven.
Grease and line two 20cm round cake tins with baking paper.
Put the butter and caster sugar into a mixing bowl. Beat them together until the mixture is light and fluffy. Add the eggs one at a time and beat well after adding each egg. If the mixture starts to look curdled add a spoonful of the flour.
Sift the self-raising flour, cocoa powder and baking powder into the bowl. Use a large metal spoon to fold the dry ingredients into the wet mixture.
Stir in the milk and the melted chocolate. Mix until everything is well combined and the batter is smooth.
Spoon the mixture into the two prepared cake tins and spread it out evenly. Put the tins in the oven and bake for 25 to 30 minutes.
The cakes are ready when a skewer inserted into the middle comes out clean.
Take the tins out of the oven and leave the cakes to cool in the tins for 10 minutes. Then turn the cakes out onto a wire rack and leave them to cool completely.
To make the caramel put the caster sugar into a saucepan. Heat it over a medium heat without stirring until the sugar melts and turns a golden brown colour.
Add the butter and stir carefully until it has melted. Slowly pour in the double cream while stirring all the time.
Bring the mixture to a gentle simmer and cook for 2 minutes. Stir in the pinch of salt. Take the pan off the heat and leave the caramel to cool and thicken.
To make the chocolate topping break the Whitakers Easymelt chocolate into small pieces and put them in a heatproof bowl.
Pour the double cream into a small pan and heat it until it is hot but not boiling. Pour the hot cream over the chocolate pieces.
Leave it to stand for a minute or two then stir until the chocolate has melted and the mixture is smooth and glossy. Leave it to cool until it is thick enough to spread.
To put the cake together place one of the cooled cakes on a serving plate. Spread a layer of the caramel over the top of this cake.
Place the second cake on top of the caramel. Spread the remaining caramel over the top of the whole cake.
Pour the chocolate topping over the top of the cake and use a spoon or palette knife to spread it so it covers the top and drips down the sides a little.
Leave the cake in a cool place until the topping has set.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and I will get back to you.
Servings: The recipe makes 12 tasty portions of chocolate caramel cake.
Calories per serving: 480 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade chocolate caramel cake.
Laura's Top Tips for This Recipe
I find it best to melt the chocolate slowly over a pan of hot water rather than in the microwave. This keeps the flavour smooth and stops the chocolate from getting too hot or grainy.
When I tried making the caramel filling for the first time, I learned not to stir the sugar at the start. Letting it melt on its own gives a lovely even golden colour and stops it from turning bitter.
I always wait until the cake layers are fully cool before spreading on the caramel. This stops the layers from sliding and keeps the filling in place.
For the chocolate topping, I find it works best to break the Whitakers dark chocolate into small pieces and pour the hot cream over it. Then I leave it for a minute or two before stirring gently until it turns thick and glossy.
Serving Suggestions
This rich chocolate caramel cake makes a wonderful centrepiece for family meals or special occasions. Cut it into slices and serve it with a scoop of vanilla ice cream. The cold creaminess pairs perfectly with the warm sponge and sticky caramel.
For a fresh touch, add a handful of raspberries or strawberries on the side. The sharp fruit cuts through the sweetness and adds a bright colour to the plate.
If you are serving it for afternoon tea, dust each slice lightly with cocoa powder or drizzle over a little extra caramel. It looks elegant and tastes even better.
Nutritional Information for This Recipe
Nutrition Information per Serving
| Servings | 12 |
| Serving size | 1 slice (approx 100g) |
| Energy | 2010 kJ 480 kcal |
| Fat | 27 g |
| of which saturates | 16 g |
| Carbohydrate | 52 g |
| of which sugars | 38 g |
| Fibre | 3 g |
| Protein | 6 g |
| Salt | 0.5 g |
How to Store Your Homemade Chocolate Caramel Cake
Your homemade chocolate caramel cake stays fresh for up to three days if you keep it in an airtight container at room temperature. This keeps the sponge soft and the caramel at its best.
For longer keeping, store the cake in the fridge. It will last up to a week this way. Take the slices out about an hour before serving so the chocolate and caramel can soften and return to the right texture.
You can also freeze the cake for later. Cut it into individual slices, wrap each one tightly in cling film and then foil, and place them in a freezer bag. The slices will keep well for up to one month. Defrost them at room temperature before eating.
A Brief History of Chocolate Caramel Cake in the UK
Chocolate first arrived in the UK during the 1600s as a bitter drink enjoyed mainly by the wealthy.
Over the next two centuries, new ways of processing cocoa beans changed how people used it. In 1828 a Dutch inventor created a method to make cocoa powder, and in 1879 a Swiss process called conching made chocolate smoother and easier to bake with.
By the mid 1800s chocolate started appearing in British cakes. A recipe for chocolate cake was included in Mrs Beeton's Book of Household Management in 1861.
At first it was mostly used in drinks, fillings or glazes rather than in the cake itself. It was not until the late 1800s that chocolate became a common ingredient in the sponge batter.
Caramel has been part of British sweets for a long time, from traditional toffee to sticky puddings loved across the country. In more recent years home bakers have combined chocolate sponges with gooey caramel layers.
Television shows like The Great British Bake Off have helped make these layered chocolate caramel cakes popular in modern kitchens.
