A Chocolate and Caramel Sponge Cake

Here’s a recipe for a four-layer chocolate and caramel sponge cake filled with rich chocolate buttercream and smooth caramel sauce, covered in toffee buttercream, and finished with a mixture of chocolate, caramel and toffee buttercream and dark chocolate discs. What better way to celebrate a classic occasion such as the King’s Coronation.

This recipe serves 16 people.

Ingredients: For the Chocolate and Caramel Sponge Cake:

• 300g caster sugar
• 250g unsalted butter, softened
• 4 large eggs
• 250g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 120ml whole milk
• 1 tsp vanilla extract
• 150g dulce de leche or caramel sauce

For the Chocolate Buttercream:

• 250g unsalted butter, softened
• 500g icing sugar
• 100g cocoa powder
• 2 tbsp whole milk
• 1 tsp vanilla extract

For the Caramel Sauce:

• 100g granulated sugar
• 50g unsalted butter, softened
• 60ml double cream
• 1/2 tsp sea salt

For the Toffee Buttercream:

• 250g unsalted butter, softened
• 500g icing sugar
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 50g toffee sauce or chopped toffee pieces

For the Decoration:

• 100g dark chocolate, chopped
• Chocolate, caramel and toffee buttercream
• Dark chocolate discs

Preparation:

1. Preheat your oven to 180°C (350°F) and grease and line four 20cm (8-inch) cake tins with parchment paper.
2. In a large bowl, cream together the caster sugar and softened unsalted butter until light and fluffy.
3. Add the eggs one at a time, mixing well between each addition.
4. Sift in the self-raising flour, cocoa powder, and baking powder, and mix until well combined.
5. Stir in the whole milk and vanilla extract until smooth.
6. Divide the mixture evenly between the four prepared cake tins and bake for 20-25 minutes, or until a skewer inserted into the center of each cake comes out clean.
7. Allow the cakes to cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
8. To make the chocolate buttercream, cream together the softened unsalted butter, icing sugar, cocoa powder, whole milk, and vanilla extract until light and fluffy.
9. To make the caramel sauce, heat the granulated sugar in a medium-sized saucepan over medium heat until it has melted and turned golden brown in color.
10. Add the softened unsalted butter and stir until melted.
11. Remove from the heat and add the double cream and sea salt, stirring until smooth. Allow to cool completely.
12. To make the toffee buttercream, cream together the softened unsalted butter, icing sugar, whole milk, vanilla extract, and toffee sauce or chopped toffee pieces until light and fluffy.
13. To assemble the cake, place one chocolate and caramel sponge on a cake stand or plate and spread with a layer of chocolate buttercream.
14. Drizzle over some of the caramel sauce, then place another chocolate and caramel sponge on top and repeat the layers of buttercream and caramel sauce.
15. Repeat with the remaining two sponges, then cover the entire cake with a layer of toffee buttercream.
16. To decorate, mix together the remaining chocolate, caramel, and toffee buttercream to create a marbled effect, then spread over the top of the cake.
17. Top with dark chocolate discs and drizzle with caramel sauce.