Chocolate Caramel Ombre Cake Recipes

CHOCOLATE & CARAMEL OMBRE CAKE

Chocolate & caramel ombre cake image

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

Provided by Sarah Cook

Categories Afternoon tea, Treat

Time 1h55m

Yield Cuts into 12 slices

Number Of Ingredients 23

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

Steps:

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.
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 (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.

Nutrition Facts : Calories 1036 calories, Fat 67 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 75 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.25 milligram of sodium

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