Salted Caramel Chocolate Layer Cake

This cake boasts layers of fudgy chocolate sponge, thick salted caramel frosting, dark chocolate ganache and honeycomb shard toppers… unsurprisingly, all these elements marry together to form one of my favourite ever cake creations (it’s no wonder- I am an unstoppable chocolate fiend).



For the sponge: 350g plain flour, 450g caster sugar, 125g cocoa powder, 2tsp bicarbonate of soda, 2tsp baking powder, pinch salt, 4 eggs,  325ml milk, 175ml vegetable oil, 400ml boiling water, 2tsp instant coffee granules

For the Salted Caramel Frosting:  50g butter, 150ml water, 125g granulated sugar, 40ml double cream, good pinch salt, a further 200g butter, 600g icing sugar

For the Ganache: 100g dark chocolate, 125ml double cream

For the Honeycomb, see my ‘How to Make Honeycomb’ post here.




Preheat the oven to 180c and grease and line two 20cm cake tins.

Sift the flour, caster sugar, cocoa, bicarbonate of soda, baking powder and salt into a large mixing bowl.

In a jug, whisk together the eggs, milk and oil. Pour the liquid into the dry ingredients and mix until smooth with a wooden spoon.

Now measure your boiling water with the instant coffee and slowly add the the mixture, stirring well between each addition.

The cake batter will be very loose, but this is what makes it so moist in the end, so don’t worry!

Split the mix between the two tins and bake for 40-50 minutes until a skewer comes out with just a few moist crumbs attached.

Cool on a wire rack in their tins for 10 minutes then remove from the tins and allow to cool completely.

Meanwhile, make the frosting and ganache.


Dissolve the granulated sugar in the water over a gentle heat, ensuring it doesn’t boil. Once dissolved, bring to a vigorous boil and allow to turn a deep amber colour.

Once golden, add the butter and stir in, then the cream. It will spit a little. Return to the heat and stir until thick, then add the salt, taste, and set aside to cool.

In a bowl, beat together the 200g butter, milk and icing sugar until smooth. When the caramel sauce has cooled, add this to the plain buttercream and beat in to create a soft spreadable icing. Add a few drops of milk if you want it looser or a little icing sugar if you require a thicker consistency.


Simply chop the chocolate and place in a jug/ bowl then heat the cream. Pour over the hot cream and allow the chocolate to melt, then stir together thoroughly and set aside to cool while you assemble the cake.

To assemble: Slice the two cakes into two so you are left with four layers. Pile these up with a generous spread of caramel frosting between each then cover the whole cake with the remainder. Smooth down.

Place the cake in the fridge for 10 minutes to set the frosting, then retrieve it and drizzle the ganache down the sides with a spoon. Cover the top too then arrange your honeycomb and any other toppers you fancy.





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