Chocolate and Caramel Cake

Chocolate and caramel is one of my favourite combinations, so this little cake was always going to be a winner! It’s made with two layers of simple chocolate sponge, filled with homemade caramel and finished with chocolate buttercream and plenty of hundreds and thousands.

This is a fun bake to make with kids too, with a simple chocolate sponge and lots of opportunities to get involved with the decorating. Just be warned… pure cocoa powder isn't quite as tasty as Ronnie discovered! 😂

Makes 1 x 7-inch, two-layer cake

Ingredients

For the chocolate cake

• 135g plain flour

• 190g Silver Spoon caster sugar

• 45g cocoa powder

• 1½ tsp baking powder

• 2 eggs

• 120ml milk

• 70ml vegetable oil

• 1 tsp vanilla extract

For the chocolate buttercream

• 150g unsalted butter, softened

• 300g Silver Spoon icing sugar

• 30g cocoa powder

• 2-3 tbsp boiling water

• 1-2 tbsp milk

• 1 tsp vanilla extract

For the filling and decoration

• Homemade caramel, or store brought

• Hundreds and thousands

Method

1. Preheat the oven to 180°C/160°C Fan/Gas 4 and prepare two 7-inch cake tins by greasing and lining them.

2. In a large bowl, combine the flour, sugar, cocoa powder, baking powder and bicarbonate of soda, whisking them together.

3. Add the eggs, milk, oil and vanilla extract and whisk until well combined.

4. Divide the batter equally between the prepared tins and bake for 25–30 minutes, or until the cakes are firm to the touch and a skewer inserted into the centre comes out clean.

5. Leave the cakes to cool in their tins for a few minutes before transferring them to a wire rack to cool completely.

   
   

Making the chocolate Buttercream 

6. Mix the cocoa powder with 2–3 tbsp boiling water to make a smooth paste. Set aside to cool slightly.

7. Beat the softened butter until pale and smooth.

8. Gradually add the icing sugar, mixing well between each addition.

9. Add the cooled cocoa paste and vanilla extract, then beat until smooth and creamy.

10. Add a little milk if needed to reach a soft, pipeable consistency.

11. Make the chocolate buttercream.

12. Trim the tops of the cakes if needed. Place one cake on a cake board and pipe a border of buttercream around the edge. Fill the centre with caramel, then place the second cake on top.

13. Cover the cake with the remaining buttercream, keeping the finish fairly simple.

14. Pipe a border around the top edge of the cake using a star nozzle.

15. Finish with hundreds and thousands scattered over the top.

16. Chill for 30 minutes before serving, if desired.

17. Enjoy.