Monday, 10 December 2012

Chocolate, Vanilla & Caramel Layer Cake


Chocolate, Vanilla & Caramel Layer Cake
The perfect celebration cake with the WOW factor!! 

Serves 12
Prep time:  1 hour
Cooking time:  1 hour

Ingredients
For the vanilla & chocolate sponges:
225g golden caster sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
225g butter, softened, plus extra for greasing
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
5 tbsp cocoa powder
For the caramel & choc-caramel sponges:
175g light muscovado sugar
50g dark muscovado sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
225g butter, softened, plus extra for greasing
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
1 tbsp cocoa
For the layers & topping:
397g tin of caramel
140g dark chocolate
140g milk chocolate
300ml double cream

Preparation method

1.  Preheat the oven to 180°C/Gas mark 4.  Prepare two 20cm cake tins by greasing and lining the base with baking parchment.  For the vanilla and chocolate sponges, mix all the ingredients except the cocoa powder in a large bowl with an electric whisk.  Place half of the mixture into a cake tin and add the cocoa powder to the remaining cake mixture and blend with an electric whisk.  Place into the remaining cake tin and bake in the oven for 20-25 minutes.  Set aside to cool.

2.  Repeat stage one for the caramel and choc-caramel sponges, again leave the cocoa powder for the second cake tin.  Bake as above instructions.

3.  Meanwhile prepare the chocolate topping, melt the dark and milk chocolate together in a bowl over a pan of simmering water.  Remove the bowl from the pan and stir in the cream, set aside to cool and become spreadable.

4.  To assemble, spread a third of the caramel over the vanilla sponge and top with the caramel sponge.  Spread another third of the caramel over this layer and cover with the choc-caramel sponge.  Cover with the remaining caramel and top with the chocolate sponge.  Spread the chocolate topping all over the cake and place in the fridge to chill until you are ready to serve.

5.  The cake will keep in an airtight container for up to 3 days.  Enjoy!



6 comments:

  1. This looks delicious! Will definitely be trying it out around Christmas time :)

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  2. Great recipe. Umm mouth watering. One question is if I don't have muscovado sugar then can I use anything else?

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  3. Looks super yum. Very tempting Layered caked. Chocolate and caramel, hmm super...

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  4. A gorgeous dish! So festive and tempting.
    Cheers

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  5. This looks amazing. How do you know it keeps for 3 days? It would never last that long in my house!

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  6. We tried this recipe recently and it was a triumph. I love this blog, glad I found it, it's a great resource for all things delicious, thanks so much for sharing!

    I'd like to share my site if I may? Its here: Children's clothing Thanks again for sharing!

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