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Chocolate, Salted Caramel & Brownie Cake

I think it is very hard to make a cake more calorific than this one. A chocolate sponge with a dark chocolate ganache, topped with another chocolate sponge and another layer of chocolate ganache, topped with chocolate brownies and drizzled in a homemade salted caramel!!
Prep Time 1 hr 10 mins
Cook Time 1 hr 20 mins
Total Time 2 hrs 30 mins
Course Cakes, Dessert
Cuisine english
Servings 16 People


  • 250 g Self-raising flour
  • 3 tbsp Cocoa powder
  • 1.5 tsp Baking powder
  • 220 g Caster sugar
  • 3 tbsp Golden syrup
  • 3 Eggs
  • 220 ml Sunflower oil
  • 220 ml Whole milk

Topping and Filling

  • 100 g Salted caramel
  • Tray of Chocolate brownies
  • 400 g Dark chocolate
  • 200 ml Double cream


  • Heat oven to 180C/160C fan. Line the base of two 18cm cake tins.
  • Sieve the self-raising flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
  • Add the golden syrup, the eggs, sunflower oil and whole milk to the bowl. Beat well with an electric whisk until smooth.
  • Split the mixture between the 2 tins and bake for 25-30 minutes. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack to cool fully
  • To make the chocolate ganache, heat the cream in a pan to just before boiling . Then pour over the finely chopped chocolate. Allow the cream to sit on top of the chocolate for a minutes before stiring it all together. Then leave the bowl on the side to cool which will thicken the texture.
  • Neaten the edge of the chocolate cake, then apply a layer of chocolate ganache followed by a drizzle of salted caramel. Add the second cake and apple another layer of chocolate ganache, then top with with chocolate brownies followed by a drizzle of salted caramel.
Keyword brownies, Chocolate brownies, chocolate cake, salted caramel