Chocolate & caramel ombre cake

Name: Chocolate & caramel ombre cake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 225 grams very soft butter, plus extra for greasing; 225 grams golden caster sugar; 175 grams self-raising flour; 85 grams ground almond; 1 teaspoon baking powder; 3 eggs; 150 milliliters pot natural yogurt; 1 teaspoon vanilla extract; 5 Tbsps cocoa powder; 175 grams light muscovado sugar; 50 grams dark muscovado sugar; 85 grams ground almonds; 1 Tbsp cocoa; 397 grams caramel (stocked near the condensed milk in stores); 140 grams dark chocolate; 140 grams milk chocolate; 300 milliliters double cream

The recipe Chocolate & caramel ombre cake can be made in roughly 1 hour and 55 minutes. This recipe serves 12. This dessert has 994 calories, 14g of protein, and 62g of fat per serving. Head to the store and pick up very butter, chocolate, pot natural yogurt, and a few other things to make it today.

Instructions

Heat oven to 180C/160C fan/gas

Equipment you will use

Oven

Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa.

Ingredients you will need

Chocolate

Vanilla

Cocoa Powder

Equipment you will use

Whisk

Bowl

Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.

Equipment you will use

Oven

Skewers

Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.

Ingredients you will need

Caramel

Cocoa Powder

While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water.

Ingredients you will need

Milk Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Remove from the heat, stir in the cream and cool or chill until spreadable.

Ingredients you will need

Cream

When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge.

Ingredients you will need

Caramel

Vanilla

Spread

Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (dont panic if you mix up the layers, the cake will still look great when you cut in).

Ingredients you will need

Chocolate

Caramel

Spread

Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

Ingredients you will need

Chocolate

Spread

Icing

Equipment

Ingredients

Servings:

225grams

very soft butter, plus extra for greasing 225grams

golden caster sugar 175grams

self-raising flour 85grams

ground almond 1teaspoon

baking powder 3

eggs 150milliliters

pot natural yogurt 1teaspoon

vanilla extract 5Tbsps

cocoa powder 175grams

light muscovado sugar 50grams

dark muscovado sugar 85grams

ground almonds 1Tbsp

cocoa 397grams

caramel (stocked near the condensed milk in stores)140grams

dark chocolate 140grams

milk chocolate 300milliliters

double cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.