Fading Chocolate……but Oh So Good!!!

I have to admit a bad habit I have…not sure if it is bad but one I am attached to. I am the person who at any time can be caught reading recipes. I always seem to have stacks of cookbooks or magazines around the house. When I travel, my carry-on is loaded with reading material or ideas I want to try. 

In addition, my cookbook cabinet (yes I have one) is full of ideas I found, heirlooms and other collections I have compiled over the years. I think every week I find new things I wanted to try but never seem to get around to it. I came to the conclusion I need to finally tackle these ideas.

For those of you on Pinterest, you may have seen this cake. I have noticed it on and off for awhile. But if you were like me, all of the measurements were in grams so I wasn't sure where to start. (Other than pulling out my scale) But who has a scale?!

So I have taken the time to convert the recipe for those interested. I am happy how it turned out and so were the neighbors. So I hope you enjoy the Chocolate Caramel Layer Cake.  My favorite part of the cake is the fading layers when you cut into it. It is a show stopper for parties!  

So what recipes have you wanted to try?

Chocolate Caramel Layer Cake

Adapted from BBC Good Food

Ingredients

Vanilla & Chocolate Sponge Cakes

1 C Unsalted Butter, soft, plus extra for greasing

1 C Extra Fine Sugar

3/4 C Flour, Self- Rising

3/8 C Almonds, ground

1 Tsp Baking Powder

3 Eggs

3/4 C Yogurt, plain

1 Tsp Vanilla

5 Tbsp Cocoa

Caramel & Caramel-Chocolate Sponge Cakes

1 C Unsalted Butter, soft, plus extra for greasing

3/4 C Brown Sugar, light

1/4 C Brown Sugar, dark

3/4 C Flour, Self- Rising

3/8 C Almonds, ground

1 Tsp Baking Powder

3 Eggs

3/4 C Yogurt, plain

1 Tsp Vanilla

1 Tbsp Cocoa

To Assemble

14 oz. Caramel (store-bought or Homemade)

10 oz Bittersweet Chocolate

10 oz Mlk Chocolate

1 1/5 C Heavy Cream

Heat oven to 320 Degree. Grease two round cake pans and line with parchment circles. Set Aside.

For vanilla & chocolate sponges, mix all the ingredients excluding cocoa together with until combined. Place half of batter into prepared cake pan. With remaining batter, add cocoa and mix well.  Place chocolate batter into second prepared pan and bake for 25 minutes, until a toothpick in center comes out clean. Transfer to cooling rack.

For the Caramel & caramel-choc sponges, mix all the ingredients excluding cocoa together with until combined. Place half of batter into prepared cake pan. With remaining batter, add cocoa and mix well.  Place chocolate batter into second prepared pan and bake for 25 minutes, until a toothpick in center comes out clean. Transfer to cooling rack. (remember to note each layer)

While sponges are cooling, in a double boiler combine bittersweet chocolate and milk chocolate. Stir until melted. Remove from the heat, whisk in cream and cool until spreadable.

When the sponges are cool, place vanilla sponge on cake stand. Spread 1/3 of caramel sauce on top. Place caramel sponge on next and cover with 1/3 of caramel sauce. Continue layers with Choc-caramel sponge, 1/3 of caramel sauce and chocolate sponge. Spread top with the Caramel-choc sponge. Spread a thin layer of chocolate frosting and refrigerate for 15 minutes. Spread remaining frosting over whole cake to serve.  Cut and enjoy!!