Chocolate Caramel Layer Cake

Ingredients

The Cake:
375g Plain Flour
50g Cocoa powder
2 tsp Baking powder
1 tsp Bicarbonate of soda
½ tsp Salt
300g Caster sugar
3 Eggs
240ml Buttermilk
1 tsp Vanilla extract
250ml Coffee
110ml Vegetable oil
Caramel Chocolate Icing:
225g Unsalted Butter
50g Cocoa powder
450g Icing sugar
75g Caramel
1 teaspoon vanilla extract
Caramel Filling:
100g Caramel

Celebrate Caramel Month with layer upon layer of chocolate sponge, velvety buttercream and gooey caramel. It’s a bake that melts hearts and demands seconds—pure golden joy in every slice!

How to make Chocolate Caramel Layer Cake

Method:

Preheat the oven to 180 (350f) and prepare 3 8-inch baking pans with cooking spray and parchment paper.
Into a large mixing bowl, add the flour, sift the cocoa powder, add the baking powder, baking soda, kosher salt, and granulated sugar, and mix with a whisk.
Add the eggs, buttermilk, oil, and vanilla extract, and mix until almost combined.
Add the hot coffee and mix until the batter is smooth and has no lumps of flour.
Divide the mixture into three 8-inch baking pans (weight the batter for better results), bake in a preheated oven for 25-30 minutes or until a toothpick comes out clean.
Whilst the cakes are cooling make the icing; Beat butter in a stand mixer with paddle attachment until creamy.
Add in cocoa powder to butter, beat until combined. Scrape down the sides of the bowl as needed.
Add in ½ of the powdered sugar to stand mixer, beat until combined. Scrape down the sides of the bowl as needed. Then, add in the rest of the icing sugar to cocoa and butter mixture, and continue to beat until combined.
Add the caramel sauce and vanilla extract and beat until well incorporated.

Assembly:

Pipe a small dollop of the icing on the surface that you will ice on. Lay the first cake layer over the icing dot.
Pipe a circle around the edges of the cake using the icing. Then fill the circle with a thin layer of icing and smooth it out with an offset spatula.
Fill the middle of the circle with caramel sauce and smooth it out with a spatula.
Top with the second cake layer and repeat the process. Top with the third cake layer and frost the cake with the remaining icing. Slice and enjoy!

Enjoyed this recipe? Next time, why not try swapping the caramel filling for Callebaut Gold Crema.

Approximate costs

£9.93

Makes 1 Cake

£0.99

Per slice

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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