Wednesday 5 August 2020

Chocolate Caramel Layer Cake

A decadent chocolate sponge cake filled with layers of caramel buttercream

I was so excited to make this cake, I really wanted to go above and beyond for it and if I'm honest, I'm so happy with how it turned out :) My chocolate sponge cake is so moist and fudgy and the caramel buttercream is perfectly sweet. Yes this cake is a bit more indulgent, but there's not judgement from me if you go back for seconds, thirds, half the cake, the whole cake, you eat that cake! Chocolate and caramel are oh-so perfectly together aren't they, and just looking at the photos of this make me want another slice. 

Check out my other layer cakes for more inspiration!

Biscoff Layer Cake
Banoffee Layer Cake
Chocolate Hazelnut Layer Cake


Prep: 20 minutes
Cook: 30 minutes
Serves: 10-12

This recipe makes x2 8 inch cakes but I used x3 6 inch cake tins


60g Cocoa powder
2 tsp Instant coffee granules + 240ml boiling water
350g Self-raising flour
200g Caster sugar
100g Light brown sugar
120ml Soya milk + 1 tbsp Apple Cider Vinegar
2 tsp Caramel extract
200g Applesauce

220g Vegan butter 
2 tsp Baking soda
1 tsp Baking powder
Pinch of salt

Caramel - I use this recipe 
250g Vegan butter 
500g Icing sugar
2 tbsp Caramel
Dairy-free chocolate cups optional - I used these


✿If you haven't already, make the caramel first by using this recipe - it's my go-to for vegan caramel and I highly recommend!
✿Preheat the oven to 180℃ and grease and line x3 deep 6 inch cake tins. Make the cake. 
✿Boil the kettle. In a bowl combine cocoa powder and coffee granules together and pour over the boiling water. Give a little stir to mix then leave to cool down.
✿Add the ACV to the soya milk to create a 'buttermilk'. Leave to the side.
✿Cream together the butter and both sugars in an electric mixer, making sure to scrape down the sides and the bottom of the bowl. It should be fluffy and smooth. 
✿In another bowl, combine the flour with the baking powder, soda and salt.
✿Add the applesauce, caramel extract and chocolate mixture to the buttermilk.
✿With the mixer on a low speed start with the dry ingredients and finish with dry - so add a bit of flour, then wet then dry then and so on until all ingredients are in the same bowl and all is mixed together. 
✿Pour the batter into the cake tins and bake for 25-30 minutes or until a knife inserted comes out clean. Leave the cakes to cool completely in the tins before removing to a cooling rack. 
✿Meanwhile make the buttercream. Using an electric mixer, beat the butter until smooth and creamy. Gradually add the icing sugar and continue to mix, making sure to scrape down the sides every now and then. 
✿Once you have added all of the icing sugar, add the caramel and mix again. 
✿To assemble the cakes, pipe or spread some of the buttercream onto one layer, add a dollop of caramel, then add the second layer of cake and repeat. With the final cake layer, add buttercream to the top and all around the sides. 
✿I usually do a crumb coat first, then chill in the fridge until firm to touch then covering in buttercream again. I piped more swirls on top, then added the chocolate caramels and a big dollop of caramel in the middle.
✿You can decorate this cake as you wish or follow my instructions, it will be delicious whatever you do! Serve immediately, or keep in the fridge or covered at room temperature. Enjoy!


1 comment

  1. This looks so good :) Your cakes are amazing. I have baked a rainbow cake before but haven't been decorating as much


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