This is one of the most delicate, delicious and classy cakes I ever made so far. And I found a perfect occasion for it – the day when me and my beloved husband celebrated our 20th wedding anniversary. Dark, chocolate flavored sponge cake, caramel frosting (based on Swiss meringue buttercream and caramel sauce), all covered in caramel glaçage – simple but nice flavored, this cake is divine.



Ingredients for Chocolate Caramel Cake

(for a cake of 18 cm diameter and 6,5 cm height)

► Chocolate sponge cake

  • 300 g granulated sugar
  • 60 g dark cocoa
  • 5 g baking soda
  • 150 ml hot water
  • 150 ml vegetable oil
  • 2 tablespoons dark rum
  • 1 tablespoon soluble coffee
  • 150 g cake flour
  • 3 egg yolks
  • 2 whole eggs
  • 50 ml yogurt


► Caramel frosting

  • 75 g brown sugar
  • 100 ml whipping cream
  • 3 egg whites (100 g)
  • 150 g granulated sugar
  • 200 g butter (82% fat), cut in small pieces (about 2 cm)


► Caramel glaçage (caramel mirror glaze)

  • 10 g unflavored powdered gelatin + 50 ml cold water for hydrating
  • 150 g granulated sugar
  • 150 ml water
  • 100 g whipping cream
  • 15 g cornstarch + 50 ml cold water for dissolving




Directions for Chocolate Caramel Cake


► Chocolate sponge cake – the recipe I used for it I found on Ms. Humble – go to her site to see the directions for baking the sponge cake.


► Caramel frosting

From the brown sugar and whipping cream I made a caramel sauce (preferably a day before, so the sauce had time to set completely). Put the sugar into a pan on low heat and cook until melted and caramelized, then turn off the heat and add gradually the cream, while whisking vigorously to homogenize. Let cool at room temperature then put the sauce into the fridge until next day.

Caramel 1

Put egg whites and granulated sugar into a heatproof bowl set over a pan with simmering water. Whisk gently but continuously, until the egg whites are warm to the touch and the sugar has dissolved (about 5-7 minutes). Transfer the bowl to the mixer and whip the mixture on medium-high speed until it gets stiff and completely cooled to room temperature. Add gradually the pieces of butter, mixing well after each addition. Scrape down sides of the bowl with a flexible spatula and continue beating until the frosting is nice and smooth. Now add the caramel sauce, one tablespoon at a time, and homogenize.


Note: Butter and caramel sauce must be at the same temperature with the meringue in which we incorporate them.


► Caramel glaçage

I used the recipe from Albarock – watch their video to see the directions.




Assembling the Chocolate Caramel Cake

I divided the cake batter and baked two 18 cm sponge cakes and after completely cooled I cut each cake in two horizontal slices. I assembled the cake by putting the slices one on top of the other and spreading caramel frosting  between them.


I iced the cake with the remaining frosting and put it into the freezer for about 15 minutes before glazing. I decorated with 9 chocolate hearts and I stored the cake into the fridge until served.



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