Salted Caramel Wreath Cake Recipe

(161 ratings)

Bitter chocolate wreath cake
Total Time1 hours plus cooling


  • 100g pear or apple purée, such as Clearspring
  • 50ml skimmed milk
  • 1tbsp instant espresso granules
  • 1tbsp vegetable oil
  • 1tbsp vanilla extract
  • 175g cocoa
  • 125g plain four
  • 1tsp baking powder


  • tsp bicarbonate of soda
  • 340g caster sugar
  • 6 free-range egg whites

For the topping:

  • 225g soft brown sugar
  • 125g butter
  • 60ml milk
  • 300g icing sugar
  • 2tsp sea salt
  • chocolate curls - watch how to make your own

chocolate curls

  • glitter spray, to decorate

You will need:

  • a 1.3-litre ring mould cake tin, well buttered


  1. Heat the oven to 180C, gas 4. Mix the purée with the milk, espresso, oil and vanilla. In a bowl, mix the cocoa, flour, baking powder and bicarbonate of soda. Put the sugar and egg whites into a bowl. Whisk at high speed for 3 minutes. Add the purée and whisk until blended.

  2. Fold the flour mixture into the egg whites. Spoon into the tin and bake for 30 minutes. Cool before turning out on to a wire rack.

  3. To make the topping, melt the butter, add the sugar, stir then bubble for 2-3 minutes. Add the milk; boil. Pour into a bowl and sift in the sugar, whisking all the time. Add the salt.

  4. Spread over the topping. Spray with glitter and fill the centre with chocolate curls.

Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.