This cake really is a triple-chocolate threat; with a moist cocoa sponge, fudgy dark chocolate filling and a creamy milk chocolate icing. If you’ve never tried whipped caramel ganache, think of it like the richest chocolate buttercream you’ve ever had, but far less sickly-sweet. It really elevates this cake from a kid’s party classic to a grown-up showstopper.
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Yields:
24 serving(s)
Prep Time:
2 hrs
Cook Time:
1 hr 25 mins
Total Time:
3 hrs 25 mins
Cal/Serv:
781
Ingredients
FOR THE WHIPPED CHOCOLATE CARAMEL
375g
butter, chopped
375g
dark brown soft sugar
600ml
double cream
300g
milk chocolate, finely chopped
FOR THE CAKES
375g
unsalted butter, softened, plus extra to grease
150g
cocoa powder
1Tbsp.
vanilla bean paste
400g
light brown soft sugar
375g
caster sugar
6
medium eggs
600g
self-raising flour
FOR THE CHOCOLATE FROSTING
200g
sweetened condensed milk
15g
butter
1Tbsp.
cocoa powder
50g
dark chocolate, finely chopped
FOR THE DRIP AND DECORATION
75g
dark chocolate, roughly chopped
50g
butter
Cocoa dusted almonds, we like Marks & Spencer 70% Dark Chocolate Cocoa Dusted Almonds
Directions
Step 1First, make the whipped caramel. In a large pan, melt the butter and sugar over low heat. Stir in the cream, increase heat to medium and bubble for 3-5min, stirring regularly, until mixture has thickened slightly. Remove from heat and scrape into the bowl of a freestanding mixer, or a large heatproof bowl. Stir in the milk chocolate, to melt. Cover the surface with clingfilm or baking parchment, leave to cool (this will take several hr), then chill for at least 1hr to firm up slightly.
Step 2For the cakes, preheat oven to 180°C (160°C fan) mark 4. Grease 2 x 20.5cm round, deep cake tins and line with baking parchment. In a large heatproof jug, whisk the cocoa powder, vanilla and brown sugar with 425ml just-boiled water until smooth.
Step 3In a freestanding mixer using the paddle attachment, or in a large bowl using a handheld electric whisk, beat the butter and caster sugar until light and fluffy. Add the eggs one at time, beating well after each addition. Beat in a little of the flour if the mixture looks like it might curdle.
Step 4Add 1/2 of the (remaining) flour and beat to combine, followed by 1/2 of the cocoa mixture, until just combined. Repeat with the remaining flour and cocoa mix. Divide the batter between the tins and smooth to level. Bake for 1hr 5min, or until springy to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tins.
Step 5While the cakes are cooling, make the chocolate frosting. In a medium pan over low heat, stir the condensed milk, butter and cocoa powder until melted and combined. Tip in the chocolate and stir to melt. Remove from the heat, scrape into a bowl and leave to cool at room temperature, uncovered, stirring occasionally.
Step 6Using a freestanding mixer using the whisk attachment, or a handheld electric whisk, beat the chilled caramel mixture until very light and fluffy, about 4-5min. Cover and chill until needed.
Step 7To assemble, using a large, serrated knife, trim the top of the cakes to level. Place one of the cakes on a serving plate or board. Scrape the cooled chocolate frosting on top and smooth to level. Top with the second sponge. Spread a thin layer of the whipped caramel over the top and the sides of the cake – it will act as a crumb coat – and chill for 20min. Re-cover and chill the remaining whipped caramel.
Step 8Once the crumb coat is firm, spread the remaining whipped caramel over the top and sides of the cake. Chill again for 30min.
Step 9Meanwhile, make the drip. Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, stirring until melted. Cool for 5min.
Step 10Pour the cooled drip over the cake, from the centre, smoothing with a palette knife and encouraging the drips to fall over the sides. Scatter over the almonds, if using. Serve.
GET AHEAD Make the cakes to end of step 4 up to 2 days ahead. Once cool, wrap well in clingfilm (in tins) and store at room temperature. Prepare the whipped caramel to end of step 1 up to 1 day ahead. Soften briefly at room temperature before whisking.
TO STORE Once decorated, cover and chill for up to 3 days. Bring to room temperature to serve.
For a lighter coloured icing, swap the milk chocolate out for the same amount of white.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
