Dangerously Rich Chocolate Caramel Cake
There are some cakes that feels special from the very first slice, and this Chocolate Caramel Cake is one of them.
Rich, soft chocolate cake is topped with a golden caramel layer, then finished with a silky dark chocolate ganache. It’s indulgent without being fussy, and generous in the way the very best home baking always is.
This is the kind of recipe to make when you want to bring something special to the table - for a birthday, a family lunch, a weekend gathering, or simply to show someone they are loved.
The caramel is spread over the cake while it is still warm, then gently set in the oven before the ganache is poured over the top. The result is a beautiful layered cake with just the right amount of richness, sweetness and old-fashioned comfort.
A lovely one to bake slowly, share generously, and enjoy with the people who matter most.
For the Cake
- 300g (1 + 3/4 cups + 2 tbsp) dark chocolate buttons or slab, chopped (72%)
- 300g unsalted butter (diced)
- 85ml (1/3 cup) water
- 4 eggs
- 330g (1 + 1/2 cups + 3 tbsp) castor sugar
- 175g (1 + 1/4 cups) flour
- 2 tsp baking powder
- 50g (1/2 cup) cocoa powder
For the Caramel Topping
- 200g sweetened condensed milk
- 75g unsalted butter (diced)
- 75g (6 tbsp) golden syrup
For the Chocolate Ganache
- 200ml cream
- 200g dark chocolate buttons or slab, chopped (72%)
Method
Grease and line a loose-bottom 28cm round cake tin or seven 10cm loose-bottom round cake tins, and preheat oven to 160ºC.
Place chocolate and butter in the top of a double boiler, set over a medium heat. Stir constantly till they just begin to melt. Remove from heat and continue to stir till both are melted. Stir in water and set aside to cool completely.
In the bowl of an electric mixer place eggs and sugar and beat till mixture is a ribbon consistency. It will look thick and pale. Fold chocolate mixture into egg mixture.
Sift together flour, baking powder and cocoa, and fold into chocolate mixture.
Pour into prepared cake tin and bake 45-55 minutes for the large cake and 30-35 minutes for the small cakes, or till cake bounces back when prodded with your finger. Remove from oven.
To make the Caramel Topping, in a bowl place condensed milk, butter and golden syrup. Place bowl over a double boiler, over a medium heat, and stir till butter has melted and caramel is smooth.
Pour Caramel Topping over cake while it is still warm and spread to evenly cover top of cake. Place cake back in the oven for 5 minutes or till Caramel Topping has set. Remove from oven and cool.
To make the Chocolate Ganache, pour cream into a small pot and bring to just below boiling point. Add chocolate. Remove from heat and stir till silky and smooth. If necessary you can return the pot to a low heat to help chocolate melt.
Pour Chocolate Ganache over cake, ice to cover caramel, and leave at room temperature for an hour, or till it has set.