Chocolate Caramel Cake Recipe

Chocolate Caramel Cake Recipe

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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


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