Chocolate, Vanilla & Caramel Layer Cake

The perfect celebration cake with the WOW factor!!

Serves 12

Prep time: 1 hour

Cooking time: 1 hour

Ingredients

For the vanilla & chocolate sponges:

225g golden caster sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

225g butter, softened, plus extra for greasing

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

5 tbsp cocoa powder

For the caramel & choc-caramel sponges:

175g light muscovado sugar

50g dark muscovado sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

225g butter, softened, plus extra for greasing

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

1 tbsp cocoa

For the layers & topping:

397g tin of caramel

140g dark chocolate

140g milk chocolate

300ml double cream

Preparation method

1. Preheat the oven to 180°C/Gas mark 4. Prepare two 20cm cake tins by greasing and lining the base with baking parchment. For the vanilla and chocolate sponges, mix all the ingredients except the cocoa powder in a large bowl with an electric whisk. Place half of the mixture into a cake tin and add the cocoa powder to the remaining cake mixture and blend with an electric whisk. Place into the remaining cake tin and bake in the oven for 20-25 minutes. Set aside to cool.

2. Repeat stage one for the caramel and choc-caramel sponges, again leave the cocoa powder for the second cake tin. Bake as above instructions.

3. Meanwhile prepare the chocolate topping, melt the dark and milk chocolate together in a bowl over a pan of simmering water. Remove the bowl from the pan and stir in the cream, set aside to cool and become spreadable.

4. To assemble, spread a third of the caramel over the vanilla sponge and top with the caramel sponge. Spread another third of the caramel over this layer and cover with the choc-caramel sponge. Cover with the remaining caramel and top with the chocolate sponge. Spread the chocolate topping all over the cake and place in the fridge to chill until you are ready to serve.

5. The cake will keep in an airtight container for up to 3 days. Enjoy!