Chocolate, Hazelnut and Salted Caramel Cake Recipe

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serves:

10-14

Skill:

medium

Total Time:

02:00

Prep:

00:00

Cooking:

00:00

Ingredients

  • For the caramel sponge:
  • 3 large eggs
  • 115g caster sugar
  • 75ml milk
  • 85g Lotus Biscoff, caramelised biscuit spread (available from Ocado or Sainsbury’s)
  • 175g plain flour
  • 1tsp baking powder
  • For the chocolate sponge:
  • 3 large eggs
  • 115g caster sugar
  • 75ml milk
  • 85g chocolate spread
  • 140g plain flour
  • 35g cocoa powder
  • 1tsp baking powder
  • For the Swiss meringue buttercream:
  • 6 large egg whites
  • 375g caster sugar
  • pinch salt
  • 1tsp vanilla extract
  • 325g unsalted butter, at room temperature, softened and cut into cubes
  • 75g unsalted butter, cool, cut into small cubes
  • 100g hazelnut butter
  • To decorate:
  • 250g caramel, such as Nestle's Carnation caramel
  • You will need:
  • 2 x 20cm cake tins, bases and sides greased and lined with baking parchment

Method

  • Heat the oven to 180C, gas 4. For the caramel sponge: using an electric whisk, mix the egg yolks and sugar until thick and creamy. Mix the milk with the Biscoff spread until smooth, then gently mix into the egg mixture. Mix the flour and baking powder until well combined, then sift and fold into the cake mixture. Pour into one of the prepared cake tins, spread to smooth the top and bake for 30 minutes. Once cool enough to handle, remove to a wire rack to cool completely.

  • For the chocolate sponge: using an electric whisk, mix the egg yolks and sugar until thick and creamy. Mix the milk with the chocolate spread until smooth, then gently mix into the egg mixture. Mix the flour, cocoa powder and baking powder until well combined, then sift and fold into the cake mixture. Pour into one of the prepared cake tins, spread to smooth the top and bake for 30 minutes. Once cool enough to handle, remove to a wire rack to cool completely.

  • For the Swiss buttercream: place the egg whites, sugar and salt in a heatproof bowl or bowl of a free-standing mixer. Set the bowl over a pan of simmering water and mix with a spatula until combined and the mixture warm. This should take around 4 minutes. Remove from the heat and whisk in a free-standing mixer or with an electric mixer, at a low speed to begin with, increasing gradually to medium high. Continue for 8-10 minutes or until the mixture is glossy and meringue like, then whisk in the meringue. Now begin adding the butter: combine the softened, cool and hazelnut butters then add a small handful at a time, on a medium to low speed, mixing well after each addition. It can hold up for a couple of hours in a cool place before decorating.

  • To assemble, trim the sponges with a sharp carving knife to level the top if necessary. Slice both the sponges in half then place one of the chocolate layers on the cake stand or plate. Using a palette knife, spread with the meringue buttercream to create an even layer of buttercream, repeat with the remaining sponges, alternating each. Cover the whole cake with a light layer of the buttercream to set the crumbs, then cover with an even thicker layer to finish. 

  • For the final touch, pour over the caramel, from the centre of the cake, allowing it to spread to the edges, very carefully, so the buttercream doesn’t merge with the caramel. Spread with a palette knife so it drips down the sides.

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