Dive into the rich layers of this Chocolate Caramel Sponge Cake, a luxurious dessert that combines the airiness of sponge cake with the decadent sweetness of chocolate caramel. This exquisite cake is a testament to the magic of combining simple ingredients to create a sumptuous treat. With its creamy texture and nutty chocolate finish, this cake is a celebration of flavors that will delight any dessert lover.
Why You’ll Love This: This cake is a perfect blend of textures and flavors, from the fluffy sponge base to the rich chocolate caramel layer, finished with a creamy topping. It’s an indulgent dessert that doesn’t overpower with sweetness, thanks to the balanced use of ingredients. Easy to make and even easier to love, this cake is a must-try for anyone looking to impress guests or indulge in a little self-care through baking.
Perfect Occasion: Ideal for birthdays, holidays, or any special occasion that calls for a standout dessert, this Chocolate Caramel Sponge Cake is versatile enough to suit any event. It’s also a great option for casual get-togethers or as a sophisticated treat to enjoy with your afternoon tea or coffee. Its elegant presentation ensures it will be the centerpiece of any dessert table.
Decoration Tips: Garnish the cake with a generous sprinkling of grated chocolate and ground nuts for a visually appealing and texturally satisfying finish. For an extra touch of elegance, consider adding a few chocolate curls or a drizzle of caramel sauce. Edible gold leaf or colorful edible flowers can also add a pop of color and an element of luxury, making your cake a true work of art.
Ingredients:
Sponge:
- 2 eggs
- 2 tablespoons of sugar
- 2 tablespoons of all-purpose flour
Chocolate Caramel Layer:
- 14 ounces of chocolate caramel spread
- 2.8 ounces of buttery biscuits
Cream Topping:
- 1 and 1/4 cups of heavy cream
- 1 cup of mascarpone cheese
- 1 packet of cream stabilizer
- 2 tablespoons of powdered sugar (adjust according to taste)
Decoration:
- Grated chocolate
- Ground nuts
Instructions:
- Preheat your oven to 356°F (180°C), setting it to bake with both top and bottom heat. Line a small 9×6 inch baking pan with parchment paper.
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding sugar. In a separate bowl, mix the yolks and gently fold them into the egg whites. Add flour and fold gently until just combined.
- Pour the batter into the prepared pan, smooth the top, and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Let the sponge cool.
- For the chocolate caramel layer, mix the chocolate caramel spread with crushed buttery biscuits and spread this mixture over the cooled sponge. Refrigerate.
- For the cream topping, beat the heavy cream with mascarpone, cream stabilizer, and powdered sugar until stiff. Adjust sweetness to taste, keeping in mind the sweetness of the chocolate caramel layer. Spread over the chocolate caramel layer.
- Finish by sprinkling grated chocolate and ground nuts over the top. Chill the cake in the refrigerator.
Enjoy this indulgent Chocolate Caramel Sponge Cake, where every layer is a testament to the joy of baking and the pleasure of sharing delicious, homemade desserts.
