This recipe worled out brilliantly for the CaramHAL9000 cakeatron…
I modified the quantities from a BBC Good Food recipe as I wanted to use a rectangular tin. Each batch is enough for a 12×8 inch tin plus 6 bonus muffins.
Chocolate Sponge Ingredients
- 450g very soft butter, plus extra for greasing
- 450g golden caster sugar
- 350g self-raising flour
- 170g ground almonds
- 2 tsp baking powder
- 6 eggs
- 300ml pot natural yogurt
- 2 tsp vanilla extract
- 10 tbsp cocoa powder
Caramel Sponge Ingredients
- 450g very soft butter, plus extra for greasing
- 350g light muscovado sugar
- 100g dark muscovado sugar
- 350g self-raising flour
- 170g ground almonds
- 2 tsp baking powder
- 6 eggs
- 300ml pot natural yogurt
- 2 tsp vanilla extract
Chocolate Ganache and Filling
- 397g can caramel (usually hidden by the condensed milk in supermarkets)
- 280g dark chocolate
- 280g milk chocolate
- 600ml double cream
Method
Heat oven to 180C/160C fan/gas 4. Grease and line base of the 12×8 tin with baking parchment and either grease or add paper cups to the muffin tin.
For the chocolate sponge, mix all the ingredients together with an electric whisk (butter & sugar 1st then add wet and dry remainder in stages).
Scrape into the tins and bake for 40-45 mins until a skewer poked in comes out clean.
Repeat for the caramel sponge
While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
When the sponges are cool, assemble by spreading caramel over each layer of sponge, alternating between caramel and chocolate.
Spread the ganache over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days (this theory has never been tested at our house – ganache seems to mysteriously disappear almost instantly).
