Consumer Advice

Chocolate Caramel Cake Recipe

Chocolate Caramel Cake Recipe

Have you been looking for the perfect cake recipe? Look no further


Ingredients


300g butter, plus extra for greasing


300g light muscovado sugar


3 large eggs


1 ½ tsp baking powder


85g cocoa powder


225g plain flour


225ml soured cream


300ml pot of double cream


5 tbsp dulce de leche or caramel sauce


25g caramel flavoured chocolate, finely chopped


Directions


Heat the oven 180c/160c fan/ Gas Mark 4


Lightly grease 2 x 23cm loose – bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy


Add the eggs, one at a time, beating well between each addition


Add the baking powder, cocoa and a third of the flour


Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined


Spoon in to the prepared tins, smooth over the surface with a spoon


Bake for 30 minutes or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool for 5 minutes then turn out onto a rack and cool completely


When you’re ready to serve, whip the double cream with 2 tbsp dulce de leche until soft peaks form


Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining dulce de leche. Top with the other cake, spread the remaining cream on top. Sprinkle with chocolate and chill until ready to serve